Onion and Herb Tart

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

By Pillsbury Kitchens

Updated November 26, 2009

Make with

Pillsbury Crescents

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

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.

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.