Only because you asked…..

Onion Tart Recipe

This recipe is for a 9inch round pan size..

First, caramelize onions:

4 Sweet onions (Vidalia is what I use) thinly sliced

4 T butter

1/2 tsp salt (only needed if using unsalted butter)

Directions:

Melt the butter in a med-high skillet..do not brown. Add the sliced onions.  Toss the onions to coat in butter.  Cover the pan.  Continue to check & stir to evenly cook the onions.  When they begin to brown, turn down the heat to med & cover pan, again.  Continue this process until onions are fully caramelized.

For the Crust:

1/3 cup stick butter (chilled) & cubed

1 cup flour

1-2 T cold water

pinch of salt

Directions:

In a medium bowl, stir together flour & salt.  Add cubed butter. Using a fork or pastry blender, press & toss butter into flour until small crumbs form.  Add 1 T cold water first…& stir until flour mixture starts to form a ball & cleans side of bowl…add water by drops until this happens.  Form dough into a disc shape.  Cover with plastic wrap & place in fridge for at least 15min.

For the Tart:

Caramelized onions (see above)

Pie crust (see above)

1-2 T fresh Thyme or 1-2 tsp of dried Thyme

4 eggs

1/2 cup Whipping Cream

4-8oz Feta Cheese

Directions:

Pre heat oven to 375.  Beat eggs (I like to do this right in my measuring cup) add whipping cream (or whole milk) until the mixture measure 2 cups (about a 1/2 cup whipping cream).  Stir well.  Press pie dough into pan~side note: I do not roll my dough out (I know!!) A friend taught me how to save my sanity & piece it together like a puzzle in the pan..it’s a beautiful thing!~ Next, add caramelized onions, feta cheese, & thyme.  Pour in egg mixture.  Place on cookie sheet to catch any overflow.  Slide into oven.  Prepare coffee for you & a girlfriend to share when it’s done…or maybe just you 😉  Wait impatiently for about 45 min until it’s done.  Check the doneness by sliding a butter knife in the center & praying it comes out clean..and there ya go~Breakfast!..or lunch…or dinner…Enjoy!

~Recipe credit given to: Karina Hartle…of course, her’s is the tastiest of all & I had to make the measurements up, as I just followed her around the kitchen to see what/how she does it!  Thank you, Karina!~