Sheet Pan Tart with Roasted Sweet Onions
I used roasted sweet onions but you could substitute ANYTHING here: cooked chicken, smoked salmon, other roasted veggies like bell peppers, zucchini and so on. If you’re roasting veggies, start with about 3 cups so you have 2 cups once they’re cooked.
Ingredients
Scale
Pie Dough
- 2 sticks unsalted butter, cold and cubed
- 2 1/2 cups flour + more for rolling
- 2 teaspoons salt
- 2–4 tablespoons cold water
Filling
- About 4 sweet onions, sliced and roasted with olive oil at 425 degrees F for 25 minutes.
- 12 slices of cheese – extra sharp cheddar, provolone, Swiss, etc.
- 2 cups of cottage cheese
- 4 eggs
- dash of cream or milk
- herbs + seasonings that your family enjoys (I used fresh thyme.)
Instructions
4️⃣ Remove the beans and parchment paper from your parbaked crust. Store the beans and you can reuse them. Line the bottom of the crust with 12 slices of cheese, aged cheddar or provolone, or colby jack, etc. This creates a barrier.
5️⃣ Pour the egg mixture on top. And add the roasted onions.
Optional: stud with goat cheese, or feta cheese for extra zing.
6️⃣ Bake at 350 F for 45 minutes. Serve warm or cold.