Vidalia Onion and Gruyere Tart

I have had this recipe saved from May's Southern Living all summer, and I am just now getting around to making it. A few week's ago we had Joey's parents over for dinner to thank them for watching Caroline. We started with the zucchini bruschetta, and I served this tart and a pork tenderloin with peach and tomato chutney. Sadly I will not be blogging this, as we didn't take a picture :-( I guess that means I will have to make it again. For dessert I served Arnold Palmers. Overall, it was a great meal.

This tart was a great side dish. Being from Georgia, I of course love Vidalias, and being a human, I of course love pie crust and Gruyere. So you can't go wrong. This was a little messy to serve, but no one seemed to mind. I think it would also be great as the main course for a light lunch, served with a salad.

If you don't have access to Vidalia onions, just use sweet onion and add a little sugar while caramelizing. Also, this seems like a lot of onions, but they will cook down significantly.

Rustic Vidalia Onion Tart
adapted from Southern Living, May 2009

• 2 Tablespoons butter
• 4 medium-sized Vidalia onions, halved and thinly sliced (about 6 1/2 cups)
• 1 1/2 teaspoons chopped fresh rosemary (other herbs can be subbed)
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 recipe pie dough, or 1 refrigerated pie crust
• 1 egg white, lightly beaten
• 3/4 cup (3 oz) shredded Gruyere cheese (can sub Swiss cheese)

Preheat oven to 425. Melt butter in a large nonstick skillet over medium-high heat. Add onion, salt, and pepper (and sugar if necessary). Stirring occasionally, cook 8-12 minutes, or until tender. Reduce heat to low and cover; cook an additional 5-10 minutes, or until onions are browned and caramelized. Stir occasionally while cooking.

Shape pie crust on a lightly floured surface by rolling out into a 12-inch circle. Do this on parchment paper to make the transfer to a baking sheet easier.

Brush with egg white, and sprinkle 1/2 cup cheese over dough. Top with onions, leaving a 2 1/2 inch border. Sprinkle remaining cheese, and fold the pie crust over the edge of the onions, pleating as you go. Leave a 4-inch wide opening in the center. Brush crust with egg white.

Bake at 425 on the bottom rack 17-19 minutes, or until crust is golden-brown and cheese has melted. Let stand 5 minutes before serving.