Onion and Herb Tart

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.

Prep Time

20

Minutes

Total Time

30

Minutes

Makes

18

servings

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.
Makes 18 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Arrange the finished tart pieces on a pretty platter, and tuck fresh rosemary sprigs around the edge.
Tip
Shredded white Cheddar cheese can be used in place of the Brie cheese.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 2g,
    • Trans Fat 1/2g),
  • Cholesterol 5mg;
  • Sodium 140mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 0g,
    • Sugars 3g),
  • Protein 2g;
Percent Daily Value*:
    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 Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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