Onion and Herb Tart

  • Prep 20 min
  • Total 30 min
  • Servings 18
Onion and Herb Tart

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
2g
10%
Trans Fat
1/2g
Cholesterol
5mg
2%
Sodium
140mg
6%
Potassium
45mg
1%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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