The sour cream pastry was great. Instead of one large one, I use a large glass to cut circles and made individual appetizers. They were a great hit.
We have a winner! Made 2 of these for Christmas Eve, to go along with other appetizers. Everybody loved them. I used the pre-made pillsbury dough. I’m going to try it with puff pastry. Thank you, very much!
Can a store bought puff pastry replace the pie crust?
If I were to use puff pastry, I wouldn’t fold it over the center like you do with a regular pie crust round. I would pile the filling on top of the puff pastry, just up to an inch from the edge. ~Elise
Can the onions be carmelized the day before and refridgerated, then put in the crust & baked the next day?
A friend recommended I try this recipe, and I love it! I’m not a big fan of Gruyère cheese, or balsamic vinegar, so I left both out and just added some sugar to the onions. My mom loved it so much she had me bake a ton of mini tarts for her birthday party.
I’ve found that onions also taste quite good on pizza bases with a bit of a pizza tomato sauce and roasted baby tomatoes. To counterbalance the sweetness I added some blue Danish cheese just before the whole thing went into the oven.
This was GREAT! Words cannot express. I changed it up a little and used Pilsbury cresent rolls as my crust and it worked just as well and quicker. Now a favorite!
I made three of these tarts for Christmas dinner with the family. I used a mix of sweet onion and red onion, and a purchased whole wheat crust for one tart and regular crusts for the other two. If I heard it once I heard it 20 times: “This is the best thing we’ve had tonight! You have to make this for every family gathering from now on!” They were fighting over who could take some home – someone hid most of a tart for himself. Anyway, it’s a great recipe: simple and flexible. Use other cheeses than gruyere if you like (I did). I may add a small layer of other vegetables and/or seasoned ground meat to make it more of a meal…
Since I made this only for myself as a test yesterday – I have lots of leftovers. I just popped a piece of the tart in the microwave today and all I can say is: Did I really make that? :) I don’t know what it is – but the day I’m cooking, I truly have a hard time knowing the full impact of a dish’s flavors. Probably comes from working with the food too much. I only wish I could eat the entire thing…right now; that good. My only concern yesterday was seeing how very rich the pastry was…But – as a treat – what the heck. My friends are going to love your recipe. You KNOW I do.
Delish. Just finished and tested. Beautiful to boot. Easy. Been hankering to make this for some time. Today was the day. Definitely making for friends as a prelude to chicken marsala. Used Gruyère (missed the Swiss cheese part)…but was very tasty. Trader Joe’s crust. (I put the tart on a few paper towels while cooling to drain some of the butter from the crust.) Only thing I would recommend would be to try the carmelized onions before putting in the crust and adjust to taste. Thanks, Elise…I love looking like a pro!!
This has become a favourite in my family after only one appearance (for my mom’s 60th birthday)–and now its going to make an encore performance for Thanksgiving. I just carmelized my onions and will soon set to making my mom’s recipe for a “water-whip” pie crust that we all dearly love. I’m planning to freeze it tonight (as per margaret’s direction above) and then thaw it tomorrow morning and toss it into the oven in time for it to come out just before the turkey and act as our appetizer. Thanks for the new family favourite! I’m passing this one on to my kids (that I don’t have yet). :)
This sounds absolutely amazing, but has anyone ever tried it with other than red onions?
I have such a problem with them, I think they smell like b.o. *shakes head* don’t ask, I have no clue.
What about a big mound of Vidalia or just yellow and whites?
You can easily make this with other types of onions. Go for it! ~Elise
This is so easy and forgiving. I’ve made this several times but one day dinner plans changed. I assembled and placed in the fridge for 2 days! Baked it and it tasted just as good as all the other times. Now I make it 1 day in advanced for dinner parties, delish.
I have doubled this and saved one in the freezer, swathed in its parchment paper and then snugged in foil. I took it out and let it come to room temp then popped it in the oven. It was just as good as the freshly made. You can also roast the onion in the oven if you can’t tend the stove.
Could I put this together for a party and let it sit in the fridge for an hour or so before baking?
Also, if I wanted to add a little meat to this would you reccomend a sweet italian sauasage or prosciutto?
Thanks, it looks like an easy summer beauty.
I don’t think there would be a problem with letting this sit in the fridge for an hour before baking. Regarding meat, both Italian sausage and prosciutto sound like delicious additions. ~Elise
This was truly divine! Cheated and used a store bought dough, but a using cave-aged gruyere more than made up for it. Thanks for a fabulous recipe that I’ll be sure to make again and again.
Anyone know of a good gf crust that can be used for the tart?
This was absolutely fantastic, and so easy! You really can’t go wrong with caramelized onions and gruyere– so delicious! I think this will be a go-to dish when I need a quick savory appetizer.
This is a rich, delicious tart. I made the onions the day before, assembled and baked the tart the next morning and reheated it just before serving. Obviously this is a forgiving recipe and a much appreciated one as well. Thank you!
Elise, I made this tonight and it was really wonderful! I’m writing it up as we speak–thanks for the recipe.
I’m always looking for any new and different recipies with onions and boy was this different. Enough to be a favorite when people come over. Love it!
An awful lot of the premade pie crusts still use lard (buh-bye vegetarian recipe, hello stomach cramps all night long). Anyone know of a good one that doesn’t? Does the TJ’s crust have lard in it?
Gorgeous … with the addition of maybe a tablespoon or two of brown sugar, this is how I cook (and cook and cook and cook) onions for fajitas. I’m curious: have you tried the Trader Joe’s pie crust?
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