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Granny’s Sweet Onion Tart

January 15, 2017

Granny’s Sweet Onion Tart


1 unbaked pie crust

2 Tbsps. butter

2 Tbsps. brown sugar

1 tsp. apple cider vinegar

1 1/2 cups sweet onion, sliced thin and 2 inches long

1 cup Gorgonzola, blue, or feta cheese, crumbled, 4 oz.

2 eggs

1 tsp. dried and crushed oregano

1/4 teaspoon pepper

1/3 cup cream or half and half

1/4 cup chicken broth

2 Tbsps. fresh parsley, cut with sizzers

1 egg yolk, beaten

1 tsp. water

Chives, chopped


Preheat oven to 450 degrees F.


On a lightly floured surface roll pie crust out to 12 inches round.  Place into a 9 inch pie plate or tart pan.  Trim edges, reserve dough scraps. Do not prick pastry.   Cover pie plate with foil. Bake for 8 minutes. Remove foil, bake an additional 4 minutes.   Reduce oven temperature to 375 degrees F.


Over medium low heat melt butter in a skillet; stir in brown sugar and apple cider vinegar.  Add onions, cook, uncovered for about 10 to 12 minutes or until onions are tender and light brown, stirring occasionally.


In a bowl beat together cheese, eggs, oregano and pepper, cheese will still be a bit lumpy.   Stir in onion mixture, cream, chicken broth and parsley. Pour filling evenly into baked pie shell.


Bake tart about 20 minutes or until a knife inserted in center comes out clean and pastry is golden.    Let cool 15 minutes on a wire rack.


Roll out pie crust scraps to 1/8 inch thickness; cut into decorative shapes with small cutters.   Place on ungreased baking sheet.   Mix together egg yolk and water; brush on top of cutouts.   Bake 6 to 7 minutes or until golden.


Slice tart into serving pieces and top tart with baked cutouts and green onion curls.  Serve while warm.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


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