I've been eyeing this recipe for awhile and finally decided to make it. I knew the kids wouldn't eat it, so tonight I did make something different for them. I had some crescent rolls that I needed to use, so I rolled up some pepperoni and mozzarella inside them and served them with some veggies for the kids. This tart was delicious and so easy to make. You do need a little over an hour to make it though, which can make it a little tough as a weeknight dinner.
Recipe adapted from Cooking Light, April 2011
1 tablespoon olive oil
2 large sweet onions
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
1/4 cup (1 ounce) shredded reduced-fat Swiss cheese
1 large egg, lightly beaten
1. Preheat oven to 425°.
2. Heat oil in a skillet over medium-high heat. Add onion, salt, and pepper; cook 25-30 minutes, stirring occasionally.
3. Roll dough out on a parchment paper-lined baking sheet. Sprinkle feta cheese in center, leaving a 1 1/2-inch border; top with onion. Sprinkle with Swiss cheese. Fold piecrust border up and over onion mixture, pleating as you go, leaving a 6-inch-wide opening. Combine egg and 2 tablespoons water; brush over dough. Bake at 425° for 25 minutes or until golden. Cool for 10 minutes.
Mom & Dad rating: 2 thumbs up!