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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.
Hi Joelle, BonApp has published a sour cream crust too? Cool! It really is a delicious crust and so easy to make.
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!
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.
Wonderful Maria! Thank you for sharing your modifications. It’s always helpful to see how flexible a recipe can be.
Hi what other cheeses can you use?
Hi Karen, you could substitute with grated Comté, Emmentaler, or Gouda. Or you could sprinkle with a little blue cheese, goat cheese (chevre) or feta.
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.
Hi, Angela! We haven’t tried freezing this tart, but my instincts say that it should do just fine. You should be able to freeze either the baked or unbaked tart — wrap it tightly in foil, then in plastic wrap or a freezer zip-top bag, and then freeze for up to a month. No need to thaw before baking or re-heating. Let us know how it works out!
Hi, ingredients for Trader Joe’s frozen pie crusts include palm oil and butter. The crust is high in total fat (13 grams) and saturated fat (7 grams) and is extremely crumbly even when carefully thawed and unrolled. Be ready to do a lot of surgery patching it together.
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