1 tablespoon olive oil 1kg onion, sliced (use half the onions when I maked it again)
2 tablespoons chopped fresh thyme ( I use 2t dried)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 package refrigerated pastry dough
1/4 cup crumbled Feta cheese
1/4 cup shredded Swiss cheese (I use cheddar and parmesaan mixed)
1 large egg, lightly beaten
Preparation
Preheat oven to 200°. Heat oil in a skillet over medium-high heat. Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally. Roll dough out on a parchment paper-lined baking sheet. Sprinkle feta cheese in center, leaving a 1 1/2-inch border; top with onion. Sprinkle with Swiss cheese. Fold pie crust border up and over onion mixture, pleating as you go, leaving a 6-inch-wide opening. Combine egg and 2 tablespoons water; brush over dough. Bake at 200° for 25 minutes or until golden. Cool for 10 minutes.
Peggy’s note in brackets….
Source: FirstLookThenCook
Foto: Peggy Devine
