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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 refrigerated ready-to bake pie crust (from 15 oz pkg)
2 tbsp butter
2 1/2 lbs Vidalia onions, sliced (about 8 cups)
3/4 cup diced sweet red bell pepper
1 tsp salt
1/2 to 3/4 tsp thyme leaves, crushed
1/8 tsp ground black pepper
Preheat oven to 375. In a 10-inch tart pan with a removable bottom or a 9-inch pie plate, follow directions on pkg, press in pie crust (flute edges if pie plate is used). Set aside.
In large skillet over medium-low heat, melt butter. Add onions, red pepper, salt, thyme and black pepper. Cook and stir until onions are soft, 12 to 15 minutes.
Place onion mixture in prepared pie crust. Bake at 375 until onions and crust are golden, about 40 minutes. Garnish with onion rings and a sprig of fresh thyme, if desired. Serve immediately or at room temperature.
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VIDALIA ONION TART
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 refrigerated ready-to bake pie crust (from 15 oz pkg)
2 tbsp butter
2 1/2 lbs Vidalia onions, sliced (about 8 cups)
3/4 cup diced sweet red bell pepper
1 tsp salt
1/2 to 3/4 tsp thyme leaves, crushed
1/8 tsp ground black pepper
Preheat oven to 375. In a 10-inch tart pan with a removable bottom or a 9-inch pie plate, follow directions on pkg, press in pie crust (flute edges if pie plate is used). Set aside.
In large skillet over medium-low heat, melt butter. Add onions, red pepper, salt, thyme and black pepper. Cook and stir until onions are soft, 12 to 15 minutes.
Place onion mixture in prepared pie crust. Bake at 375 until onions and crust are golden, about 40 minutes. Garnish with onion rings and a sprig of fresh thyme, if desired. Serve immediately or at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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