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caseyculture:

Last weekend during my trip home to Baltimore for Yom Kippur, I spent the day at my cousins’ in Virgina.  Sure, I was “supposed” to be fasting, but when you have parents that are Jewish and Christian, visits need to be chopped up and spread a part.  

My cousin Heather created a delicious spread of cheeses, dips, tomato salad, bottomless Prosecco and the above Rustic Vidalia Onion Tart.  Although my inner-jew begged me to fast, this gourmet lunch was not a bad way to go when breaking the rules.

I was so head over heels for the tart that I requested the recipe.  Here you go!

Rustic Vidalia Onion Tart

1. Melt 2 tbs. of butter in skillet over med-high heat and add 4 thinly sliced medium sized Vidalia Onions, 3/4 tsp. of salt, 1/2 tsp. of pepper and 1 1/2 tsp of chopped Rosemary.  Cook for 8 minutes.
2. Unroll 1/2 package (15 oz.) of pie-crust onto lightly floured until it reaches a 12 inch circle.
3. Place pie-crust on parchment lined baking sheet and brush with 1 lightly beaten egg white.
4. Sprinkle 1/2 cup of shredded Gruyere cheese in center of pie-crust and spoon onion mixture on top, leaving 2-3 inch border. Sprinkle 1/4 of Gruyere over onion.
5. Fold pie-crust border up and over onion and cheese, leaving a 4 inch wide opening in center.
6. Brush crust with egg white.
7. Bake at 425 for 17-19 minutes until crust is golden.
8. Let stand for 5 minutes before serving.

yes.