Recipe by Geema
A very savory and rich tart with lots of variations for the type of crust you want to use. It's a good light, vegetarian meal served with a salad, a fine first course, or as an appetizer when cut in smaller pieces.
Top Review by Linorama
Fantastic! This was so easy to throw together and the mix of flavors was rich and delicious. I used 12 sheets of phyllo dough as the crust and I think I will go with more next time for a little more substantial bottom layer. I laid it out flat and brushed just a thin layer of the dijon mustard, using only about half. When it came out of the oven I sprinkled it with a little crushed black pepper. We enjoyed it so much even my husband (a stingy star-giver) rated it 5 stars. Thanks for the great recipe!
- 3 lbs sweet onions, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 pie shell (I've also used a Boboli Crust, puff pastry and phyllo dough with good results)
- 1⁄2 cup prepared pesto sauce
- 1⁄4 cup Dijon mustard
Directions See How It's Made
- Cook the sliced onion in the olive oil in a large skillet over medium heat, stirring occasionally, until the onions are soft.
- Add the sugar and salt and continue cooking and stirring until onions are golden and caramelized, about 35 minutes.
- Spread mustard on the crust of your choice.
- Spread pesto over the mustard.
- Spoon the onions into the crust and smooth to make an even layer.
- Bake at 350 degrees for 20 minutes or until crust is light brown and cooked.
- Time and temperature might vary depending on what type of crust you choose.