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Onion and Herb Tart

(9)

3 reviews

20 min prep time
30 min total time
6 ingredients
18 servings

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Snips of dill, melted brie, and caramelized onions atop a crust of refrigerated crescent dinner rolls make a terrific topping for this appetizer.

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

Steps

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 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 Arrange cheese evenly over partially baked crust; top with onions.
4 Bake 4 to 6 minutes longer or until crust is golden brown. Cut into 6 rows by 3 rows. Serve warm.

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 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 Arrange cheese evenly over partially baked crust; top with onions.
4 Bake 4 to 6 minutes longer or until crust is golden brown. Cut into 6 rows by 3 rows. Serve warm.

Expert Tips

Arrange the finished tart pieces on a pretty platter, and tuck fresh rosemary sprigs around the edge.

Shredded white Cheddar cheese can be used in place of the Brie cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 90
Calories from Fat: 45

% Daily Value

Total Fat: 5g; 8%
Saturated Fat 2g 10% Trans Fat 1/2g
Cholesterol: 5mg; 2%
Sodium: 140mg; 6%
Total Carbohydrate: 8g; 3%
Dietary Fiber 0g 0% Sugars 3g
Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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