Onion Phyllo Tart

"I have not yet tried this, but it was posted on a message board I frequent and it sounded so good that I decided to post it here for safekeeping. Credit goes to "lo" at simpleliving.net/forums. Times and servings are estimates."
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
1 tart




  • Preheat oven to 375ºF Heat oil in a large saucepan over medium heat.
  • Add onions, garlic and sugar and saute 20-30 minutes, stirring occasionally, until onions are very brown and very soft (caramelized).
  • Mix beaten eggs, sour cream, dill, flour, swiss and 2 Tbs of the parmesan in a large bowl.
  • Add the caramelized onions to the egg mixture and mix until well combined.
  • Take two sheets of phyllo dough and lay them into the bottom of a greased 8-10 inch springform pan.
  • Brush with butter or spray with oil.
  • Take another two sheets and lay them over the pan in the other direction.
  • Spray with oil or brush with butter.
  • Be sure that the bottom and sides of pan are covered with phyllo.
  • When phyllo is laid in pan, pour in egg and onion mixture.
  • Pull phyllo dough over mixture to cover (use additional sheets of phyllo if necessary).
  • Brush top with 2 tsp butter and sprinkle with remaining (2 Tbs) parmesan cheese.
  • Bake at 375 for 45 minutes or until golden brown.
  • Allow to sit for 5 minutes, then release springform and let sit for 5 more minutes before slicing.
  • Serve hot or at room temperature.

Questions & Replies

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  1. I made this for a work holiday party last winter and then for my family's Christmas dinner (as an appetizer). Both times this was the first thing gone off the table. It's wonderful and even people who don't like onions can't resist the sweetness of this dish. It's wonderful!
  2. If you love onions and garlic, this is a recipe for an elegant and totally scrumptious tart that you’ll LOVE! A recipe that will meet the needs of many occasions, and impress those who have NO idea how really simple it is to make. Being an onion and garlic lover, I just loved the sound of this as soon as I’d read the recipe, and I was absolutely delighted by it once I’d made it. Roosie’s instructions were very clear, and those I served it to all LOVED it and wanted the recipe. I cannot report on what it might be like cold or at room temperature. It disappeared too fast for that! Thank you so much, Roosie, for posting this recipe.



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