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Onion Tart

 Onion Tart
Onion lovers are sure to be asking for second helpings of this appetizing tart - it uses two kinds of onions! Parmesan and feta cheese, nutmeg and hot pepper sauce enhance the flavor nicely. With its quiche-like filling, the dish is ideal for a brunch or buffet. -Christine Andreas, Huntingdon, Pennsylvania
6 ServingsPrep: 20 min. Bake: 45 min.


  • 1 unbaked pastry shell (9 inches)
  • 2 medium sweet onions, thinly sliced
  • 2 tablespoons olive oil
  • 3 eggs
  • 1/2 cup crumbled feta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon hot pepper sauce
  • 3/4 cup half-and-half cream
  • 1/2 cup milk
  • 1 tablespoon Dijon mustard
  • 6 green onions, thinly sliced
  • 2 tablespoons minced chives
  • 1/3 cup grated Parmesan cheese


  • Line unpricked pastry shell with a double thickness of heavy-duty
  • foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes
  • longer. Cool on a wire rack.
  • In a small skillet, saute onions in oil until tender; cool. In a food
  • processor, combine the eggs, feta cheese, salt, pepper, nutmeg and
  • hot pepper sauce; cover and process until smooth. Gradually add
  • cream and milk; process until blended.

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Onion Tart (continued)

Directions (continued)

  • Brush the inside of crust with mustard. Sprinkle the green onions,
  • chives and sauteed onions over crust. Carefully pour egg mixture
  • over onions. Top with Parmesan cheese.
  • Bake at 375° for 30-40 minutes or until a knife inserted near the
  • center comes out clean. Yield: 6 servings.
Nutritional Facts: 1 serving (1 slice) equals 361 calories, 23 g fat (10 g saturated fat), 139 mg cholesterol, 627 mg sodium, 26 g carbohydrate, 2 g fiber, 11 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.