Did you know that in order to be called a vidalia onion it has to be grown in one of 20 counties in southeast Georgia? And they get their sweet flavor due to the low amounts of sulfur in the sandy soil in which they are grown.
I was pleased to find a nice recipe for a Vidalia Onion Tart in the May issue of Southern Living. And this is another recipe on your table in half an hour. This is YUM! It is nice for a lunch or a side.
The vidalias melt in your mouth and the crust is a nice compliment. It does not have to be perfect; it should look a bit rustic and free form.
Rustic Vidalia Onion Tart
2 Tbsp butter
4 medium size Vidalia onions, thinly sliced (about 6-1/2 cups)
1 -1/2 tsp chopped fresh rosemary or fresh thyme
3/4 tsp. salt
1/2 tsp pepper
1/2 pkg (15-oz) refrigerated piecrusts
1 egg white, lightly beaten
3/4 cup (3 oz) shredded Gruyere cheese
Preheat oven to 425 degrees. Melt butter in a large nonstick skillet over medium-high heat; add onion and next 3 ingredients. Cook, stirring occasionally, 8 minutes or until tender.
Unroll piecrust onto a lightly floured surface. Pat or roll into a 12-inch circle. Place piecrust on a parchment paper-lined baking sheet. Brush with egg white. Sprinkle 1/2 cup cheese in center of crust. Spoon onion mixture over cheese, leaving a 2-1/2 inch border. Sprinkle remaining 1/4 cup cheese over onion. Fold pie crust border up and over onion, pleating as you go and leaving a 4-inch wide opening in the center. Brush crust with egg white.
Bake at 425 degrees on bottom oven rack 17-19 minutes or until crust is golden. Let stand 5 minutes before serving.