Sweet Onion Tart

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This Sweet Onion Tart recipe takes advantage of Vidalia sweet onion season.

This savory tart recipe is made with a homemade cheese sauce that uses milk instead of cream or cream cheese.

It is a sauce recipe I have been making for many years. It is a perfect savory tart sauce.

It makes the best homemade Alfredo sauce or a white sauce for over vegetables.

This cheese sauce recipe is perfect for those who are trying to cut down on fat.

Even though the sauce recipe is low fat it is thick and rich. You will never miss the cream or cream cheese.

Prep

• Peel and slice the sweet onions

Recipe Tips

• Tart Crust: Any unsweetened pie crust can be used to make a tart crust. You can also use pre-made store-bought pie crusts for a savory tart crust.

• Onions: Sweet onion are the best type of onions for a vegetable tart. Vidalia is my favorite sweet onion but you can use any other sweet onion variety you can find.

• Cheese: I used sharp white cheddar cheese to make this tart. You could use, yellow cheddar, Gouda, or even Swiss cheese to make an onion tart.

Ingredients

• 1 prepared pie crust
• 8 cups Vidalia sweet onion slices
• 5 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1 1/2 cups milk
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 14 ounces shredded sharp white cheddar cheese, divided
• 1 teaspoon fresh rosemary
• 1/2 cup panko bread crumbs

Directions

1. Prepare a tart pan by spraying it with cooking spray and arranging the pie crust in it. Tuck the ends along the edge. Bake for 10 minutes in a preheated 375 F. degree oven. Remove tart pan from oven and set aside. Do not turn off the oven.
2. In a large skillet melt 3 tablespoons of the butter with the olive oil. Sauté the onions on medium low until golden brown.
3. Drain the onions well on paper towels and allow to cool.
4. While the onions are cooling melt the remaining butter in a saucepan.
5. Add the flour, salt, and pepper. Whisk until the flour has become lightly golden brown.
6. Add ½ cup of milk to the saucepan and whisk until the flour and milk mixture is combined.
7. Add the remaining milk to the saucepan.
8. Bring to a boil and whisk until thickened.
9. Add 8 ounces of extra sharp cheddar cheese to the saucepan and whisk until the cheese has melted.
10. Arrange the cooked onions over the bottom of the pie crust. Pour the cheese sauce over the onions just until the onions are covered. Save or discard any remaining cheese sauce.
11. Sprinkle the rosemary over the top.
12. Spread the remaining cheddar cheese over the top of the tart.
13. Sprinkle the bread crumbs over the top of the cheese.
14. Bake in the preheated oven for 30 minutes or until the filling is bubbling and the top is a golden brown.
15. Allow to cool to room temperature before serving.

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