ONION TART
1 tablespoon olive oil
1 kg onion, sliced (use half the onions when I maked it again)
2 tablespoons chopped fresh thyme ( I use 2 teaspoons dried)
¾ teaspoon salt
¼ teaspoon black pepper
½ package refrigerated pastry dough
¼ cup crumbled Feta cheese
¼ cup shredded Swiss cheese (I use cheddar and parmesaan mixed)
1 large egg, lightly beaten
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 ½-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°C for 25 minutes or until golden. Cool for 10 minutes.
Peggy’s note in brackets….
Recipe tested and photo: Peggy Devine