7 Reviews

Didn't know whether to post a review for this as I only used the filling, with ready made pastry. But the filling was delicious,I'm sure it would be even more so with the pastry from the recipe!

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Patchwork Dragon April 07, 2007

Nice, even flavors. Wouldn't overpower anything else. I might consider a bit of something (more cayenne?) to add a bit of a bite. Very mild. Thanks!

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cucinatrix October 25, 2009

I can't believe I never reviewed this! I've made it MANY times and we just LOVE it! The pastry is different and delicious, and converts well to gluten free with the substitution of a gluten free flour mix. We are sweet onion fanatics, so when it's sweet onion season I pull out this recipe and use it over and over until the sweet onions are gone! This year we're growing our own sweet onions - I can't WAIT for them to be ready to be made into tarts! Thanks for a terrific recipe!

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Elisa72 June 16, 2007

I baked these as tartlettes in individual muffin tins. Replaced the cheddar cheese with gorgonzola and added a bit of fresh parsley and fresh chives to the egg mixture. For the onion I used a Vidalia from Georgia and added a pinch of sugar to help in carmelizing. We loved the carmelized onions! I went crazy with the cheese and added perhaps a bit too much to the crust. But we love cheese so it was really no problem. It just wasn't as flaky. My goof! Served these tarts on a bed of lightly sauteed mix of greens; turnip, mustard, spinach and collard with pasta on the side. I was relieved that I didn't have to go out and buy a special pan to make these tarts. Thanks for sharing a yummy recipe! CG

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COOKGIRl June 01, 2005

Served this room temperature as an appetizer. Everyone loved it even my guests who didn't like onions. I liked the fact that it could be served either hot or cold. I am sure I will make this again. That wonderful crust--well I re-rolled the scraps, rolled it up jelly roll fasion, sliced into small circles and cooked them in the toaster oven. Wonderful little nibblers while I prepared dinner!

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PaulaG April 17, 2005

I agree that the crust is delicious, but what we really liked was the carmelized onion filling-- so incredibly sweet. I think these would be especially nice as a starter course, perhaps done individually in a muffin tin. Thanks for posting!

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FlemishMinx April 10, 2005

Very delicious! The crust was outsstanding - tender and flaky with a great taste. I liked brushing the partially cooked pastry with egg to keep the filling from making the crust soggy - it worked! I followed the recipe exactly, and the tart turned our perfectly! I will be making this again and also using the crust recipe for many other recipes. Thanks Pets...great recipe!

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BeachGirl September 10, 2003
Onion Tart