Carmelized Onion and Garlic Tart
This was so easy and so rich and savory. It was great with a salad although Alex felt it wasn't enough and had a can of chili as well (I thought he was just being a glutten). I had it cold the next day for breakfast and it was delicious. This would be great for a shower or a lunch for friends. A salad, some fresh fruit and cream, and maybe a mimosa to round out the occasion.
Carmelized Onion and Garlic Tart
The Dinner Doctor by Anne Byrn via San Diego Union Tribune
1 x 8oz package refrigerated crescent rolls
2 Tbsp butter
2 packed cups thinly sliced onions (from 2 medium-sized onions)
4 - 5 garlic cloves, sliced or crushed in a garlic press
1 Tbsp sugar
1 Tbsp fresh thyme leaves, optional
2 large eggs
½ C heavy cream or whole milk
½ C shredded parmesan cheese
Place rack in center of oven and preheat to 375 degrees.
Separate crescent roll dough into 8 triangles and arrange in a 10-inch tart pan or pie pan with long points toward the center so the bottom and side of the pan are covered with dough. Press edges of triangles together to seal. Bake until lightly browned and puffed, about 8 minutes.
Melt butter in a large skillet over medium heat. Add the onions and garlic, reduce heat to medium-low, and cook, stirring, until onions begin to brown, about 10 minutes. Add sugar and thyme, if using. Cook, stirring, until sugar dissolves, another minute or two. Remove from heat.
Remove crust from oven; leave oven on. Press down on crust with the back of a spoon to flatten it. Arrange onions on the bottom of the tart, using a fork to spread them out and completely cover the bottom. In a small bowl, whisk together the eggs, cream and parmesan cheese. Pour the egg mixture over the onions.
Bake tart until custard has set and the crust is a deep golden brown, 18 - 20 minutes. Remove from the oven and cool 5 minutes on a wire rack. Slice tart and serve.
6 - 8 servings
Carmelized Onion and Garlic Tart
The Dinner Doctor by Anne Byrn via San Diego Union Tribune
1 x 8oz package refrigerated crescent rolls
2 Tbsp butter
2 packed cups thinly sliced onions (from 2 medium-sized onions)
4 - 5 garlic cloves, sliced or crushed in a garlic press
1 Tbsp sugar
1 Tbsp fresh thyme leaves, optional
2 large eggs
½ C heavy cream or whole milk
½ C shredded parmesan cheese
Place rack in center of oven and preheat to 375 degrees.
Separate crescent roll dough into 8 triangles and arrange in a 10-inch tart pan or pie pan with long points toward the center so the bottom and side of the pan are covered with dough. Press edges of triangles together to seal. Bake until lightly browned and puffed, about 8 minutes.
Melt butter in a large skillet over medium heat. Add the onions and garlic, reduce heat to medium-low, and cook, stirring, until onions begin to brown, about 10 minutes. Add sugar and thyme, if using. Cook, stirring, until sugar dissolves, another minute or two. Remove from heat.
Remove crust from oven; leave oven on. Press down on crust with the back of a spoon to flatten it. Arrange onions on the bottom of the tart, using a fork to spread them out and completely cover the bottom. In a small bowl, whisk together the eggs, cream and parmesan cheese. Pour the egg mixture over the onions.
Bake tart until custard has set and the crust is a deep golden brown, 18 - 20 minutes. Remove from the oven and cool 5 minutes on a wire rack. Slice tart and serve.
6 - 8 servings