Prep 40 mins
Cook 25 mins
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.
- 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
- 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.
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!
This was fantastic, and very easy. Really good, savoury combination of flavours and I love caramelized onion anything. I used puff pastry, and not in a pie plate. Just laid it out flat on a cookie sheet and cut the finished product into little canapes to share with friends.
Delish. I used phyllo dough and made a huge tart. Next time, I want more toppings. Made this for guests for dinner tonight and we all thought is turned out great. Thanks for posting, I'd make it again.