Onion Tart

You will also need parchment paper

      Preparation

1.     Preheat oven to 425°.

2.     Heat oil in a skillet over medium-high heat. Add onion, rosemary, salt, and pepper; cook 20 minutes, stirring occasionally.

3.     Roll dough out on a parchment paper-lined baking sheet. Sprinkle feta cheese in center, leaving a 1 ½ -inch border; top with onion. Sprinkle with fontina cheese.

4.     Fold piecrust border up and over onion mixture, pleating as you go, leaving a 6-inch-wide opening.

5.     Combine egg and 2 tablespoons water; brush over dough.

6.     Bake at 425° for 25 minutes or until golden. Cool for 10 minutes.

• Ingredients1 tablespoon olive oil

• 2 yellow onions, sliced

• ¼ cup chopped fresh rosemary

• 1 ½  teaspoons kosher salt

• ½ teaspoon black pepper

• 1 package refrigerated pie dough (such as Pillsbury)  

  •  they come with two pie crusts; either double the recipe or save one for next time

• 4 oz crumbled feta cheese

• 4 oz shredded fontina cheese

• 1 egg, lightly beaten