No ImageRustic Onion Tart

Did you make it? Rate it!

  1. Joelle

    This is just like Bon Appetit’s Blarney Cheese and Onion Tart but without the eggs. The crust is exactly the same. I haven’t made your pie but I’ve made Bon Appetit’s and it’s delicious. It’s my go-to savory crust.

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  2. Kim

    Wow! I followed the directions(except for using nonfat plain Greek yogurt instead of sour cream). What a satisfying, delicious savory tart. I would love to learn a less buttery version of the crust, even tho it will sacrifice taste. I will try, as other reviewers, other fillings for this. Yumm! Such a nice treat for using the fresh crop of onions on the farm stand next door right now!

    xxxxxyyyyy

  3. Maria

    This tart is always served to rave reviews! For the crust, when I don’t have sour cream, I will substitute plain yogurt or buttermilk. I also use whatever veggies and cheese I have on hand for the filling and vary the herbs used. Today’s will include bell peppers, tomatoes, zucchini, and onion. I precook the hard veggies (bell peppers and onion). I drain the zucchini and tomatoes so they don’t make the crust soggy, put them raw on the crust with the cooked onions and bell peppers, and cook them in the oven as directed.

    xxxxxyyyyy

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  4. Karen

    Hi what other cheeses can you use?

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  5. Angela

    I love this tart, it’s fabulous, a crowd pleaser! I’d like to freeze it, could you tell me if it is best to freeze it before baking or already baked? Thanks.

    xxxxxyyyyy

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