Preheat oven to 350. Warm olive oil in a small sauce pan over medium heat, and sauté onions until translucent, about 4 minutes. Add thyme and season with salt and pepper. Spread onions evenly in pie crust. Sprinkle with cheese.
In a medium bowl, beat eggs lightly; add cream, fresh herbs and seasonings. Beat until well mixed. Pour mixture over cheese and onions. Bake for 40 minutes.
For coulis, blanch peppers in boiling water. Cool in ice water, and remove skins. In a blender, puree the peppers and olive oil until smooth. Season with salt and pepper.
Serving
Suggestions
Serve slices of tart on warmed plates, top with fried onions and garnish with spoons of pepper coulis
Originally Submitted
8/20/2008
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