Adapted from The Dinner Doctor by Anne Byrn.
Caramelized Onion and Garlic TartÂ
Make a crust of canned crescent roll dough by lining a pie plate or tart pan with triangles, long points facing inwards. Press together to cover entire bottom and sides. Bake briefly in 375 degree F oven.
Slice 2 medium onions thinly, saute until golden brown in 2T butter with fresh thyme and pressed garlic. Spread in crust. Make a custard of two eggs, 1/2 c. heavy cream, and 1/2 c. grated parmesan. Pour custard over onions. Bake at 375 degrees F for 15 to 20 minutes or until custard is set.
Notes: I added an extra egg and a bit of milk to the custard so I’d have more. The crust got overly dark in the oven (maybe because I cooked it longer due to the extra custard) so I tented it with tin foil.
Good: The crust was easy and not soggy at all, probably due to the prebake. The onion filling was nicely flavored.
Bad: The custard was both too loose and too rich. I think half and half or even whole milk would have been better than heavy cream. And I’d do more onions next time (the recipe called for two medium) with maybe a two-egg custard so it was mostly caramelized onions, held together with just a bit of custard.
Byrn’s recipe also called for 1 tablespoon sugar, added after browning the onions. But the onions brown fine without it and they’re naturally sweet enough that you don’t need it. I only added 1 tsp. and it was still too much.
The verdict: Good idea, especially the crescent roll crust. I’ll keep working on this one.