Post by mandie68 on Apr 1, 2008 10:57:46 GMT -5
Onion and Herb Tart
1 can (8 oz) refrigerated crescent dinner rolls
1 large sweet onion
2 teaspoons olive oil
2 teaspoons chopped fresh rosemarry leaves, or 1 teaspoon dried rosemary leaves, crushed
2 Tablespoons packed brown sugar
4 oz coarsely chopped Brie cheese
1. Heat oven to 375 degrees F. Grease or spray large cookie sheet. Unroll dough into 1 large rectangle on cookie sheet; press into 13x9" rectangle, firmly pressing perforations to seal. Fold edges over 1/2" to form edges on crust. Bake 9 minutes.
2. Meanwhile, cut root end off onion, creating flat surface. Place flat surface on cutting board; cut onion in half vertically, and peel off outer layer. Place large flat side down; cut into 1/8" slices. In 10" skillet, heat oil over medium heat. Add onion and rosemary; cook 8-10 minutes, stirring frequently, until onions are caramelized. Stir in brown sugar.
3. Arrange cheese evenly over partially baked crust; top with onions.
4. Bake 4-6 minutes longer or until crust is golden brown. Cut into 6 rows by 3 rows. Serve warm.
*** Shredded white Cheddar cheese can be used in place of the Brie cheese.
1 can (8 oz) refrigerated crescent dinner rolls
1 large sweet onion
2 teaspoons olive oil
2 teaspoons chopped fresh rosemarry leaves, or 1 teaspoon dried rosemary leaves, crushed
2 Tablespoons packed brown sugar
4 oz coarsely chopped Brie cheese
1. Heat oven to 375 degrees F. Grease or spray large cookie sheet. Unroll dough into 1 large rectangle on cookie sheet; press into 13x9" rectangle, firmly pressing perforations to seal. Fold edges over 1/2" to form edges on crust. Bake 9 minutes.
2. Meanwhile, cut root end off onion, creating flat surface. Place flat surface on cutting board; cut onion in half vertically, and peel off outer layer. Place large flat side down; cut into 1/8" slices. In 10" skillet, heat oil over medium heat. Add onion and rosemary; cook 8-10 minutes, stirring frequently, until onions are caramelized. Stir in brown sugar.
3. Arrange cheese evenly over partially baked crust; top with onions.
4. Bake 4-6 minutes longer or until crust is golden brown. Cut into 6 rows by 3 rows. Serve warm.
*** Shredded white Cheddar cheese can be used in place of the Brie cheese.