Onion Tart Recipe
Onion Tart Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 1 unbaked pastry shell (9 inches)
  • 2 medium sweet onions, thinly sliced
  • 2 tablespoons olive oil
  • 3 large 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 whole milk
  • 1 tablespoon Dijon mustard
  • 6 green onions, thinly sliced
  • 2 tablespoons minced chives
  • 1/3 cup grated Parmesan cheese

Directions

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.
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 in the center comes out clean. Yield: 6 servings.
Originally published as Onion Tart in Taste of Home August/September 2003, p31

Nutritional Facts

1 slice: 361 calories, 23g fat (10g saturated fat), 139mg cholesterol, 627mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 11g protein.

  • 1 unbaked pastry shell (9 inches)
  • 2 medium sweet onions, thinly sliced
  • 2 tablespoons olive oil
  • 3 large 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 whole milk
  • 1 tablespoon Dijon mustard
  • 6 green onions, thinly sliced
  • 2 tablespoons minced chives
  • 1/3 cup grated Parmesan cheese
  1. 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.
  2. 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.
  3. 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.
  4. Bake at 375° for 30-40 minutes or until a knife inserted in the center comes out clean. Yield: 6 servings.
Originally published as Onion Tart in Taste of Home August/September 2003, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOnion Tart

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
chocolatecraze User ID: 6222154 135824
Reviewed Feb. 23, 2013

"10 out of 10 score!!! Great breakfast meal. I didn't have feta so I used 1/2 cup of Gorgonzola cheese. AMAZING!!!!!"

Loading Image