Onion and Herb Tart

(8)
2 reviews.
  • 20 min prep time
  • 30 min total time
  • 6 ingredients
  • 18 servings

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1
large sweet onion (about 12 oz)
2
teaspoons olive oil
2
teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
2
tablespoons packed brown sugar
4
oz coarsely chopped Brie cheese

Directions

  1. 1 Heat oven to 375°F. Grease or spray large cookie sheet. Unroll dough into 1 large rectangle on cookie sheet; press into 13x9-inch rectangle, firmly pressing perforations to seal. Fold edges over 1/2 inch to form edges on crust. Bake 9 minutes.
  2. 2 Meanwhile, cut root end off onion, creating flat surface. Place flat surface on cutting board; cut onion in half vertically, and peel off outer layer. Place large flat side down; cut into 1/8-inch slices. In 10-inch skillet, heat oil over medium heat. Add onion and rosemary; cook 8 to 10 minutes, stirring frequently, until onions are caramelized. Stir in brown sugar.
  3. 3 Arrange cheese evenly over partially baked crust; top with onions.
  4. 4 Bake 4 to 6 minutes longer or until crust is golden brown. Cut into 6 rows by 3 rows. Serve warm.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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