Caramelized Onion and Herb Tart

1. 1

   Heat oven to 375F.

2. 2

   Grease or spray large cookie sheet.

3. 3

   Unroll dough into 1 large rectangle on cookie sheet; press into 13x9-inch rectangle, firmly pressing perforations to seal.

4. 4

   Fold edges over 1/2 inch to form edges on crust.

5. 5

   Bake 9 minutes.

6. 6

   Meanwhile, cut root end off onion, creating flat surface.

7. 7

   Place flat surface on cutting board; cut onion in half vertically, and peel off outer layer.

8. 8

   Place large flat side down; cut into 1/8-inch slices.

9. 9

   In 10-inch skillet, heat oil over medium heat.

10. 10

    Add onion and rosemary; cook 8 to 10 minutes, stirring frequently, until onions are caramelized.

11. 11

    Stir in brown sugar.

12. 12

    Arrange cheese evenly over partially baked crust; top with onions.

13. 13

    Bake 4 to 6 minutes longer or until crust is golden brown.

14. 14

    Cut into 6 rows by 3 rows.

15. 15

    Serve warm.

16. 16

    Arrange the finished tart pieces on a pretty platter, and tuck fresh rosemary sprigs around the edge.

17. 17

    Shredded white Cheddar cheese or smoked Gouda can be used in place of the Brie cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.