Cheese Tart Appetizer Recipe for Thanksgiving

Hi Friends, Happy Friday to ya.
This was my first recipe post from last April. I’m reposting it today in the spirit of Thanksgiving Feasts to be prepared in the upcoming weeks. Besides, my computer and I are in the midst of a fencing competition and it’s winning. Darn you Sony Vaio.

See you next week, hopefully with a new computer……   

……Saturday morning, Ms. Allyson needed a recipe. She was to attend a party that night and was searching for a crowd pleasing Culinary Delight in the appetizer category.  “I’ll make it for you sweetie, swing by later and pick it up” was the response.   

 Carmelized Onion Tart with Feta Cheese     


2 Store bought pie crust, Trader Joe's Please.
3 onions (about 1 1/2 pounds total)
2 tablespoons olive oil
pie weights or raw rice for weighting dough
12 ounces crumbled feta cheese
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sour cream
3 large eggs
2 teaspoon fresh thyme leaves  

Makes about 32 large or 64 small hors d’oeuvres      

Thinly slice onions, place in a large skillet coated with olive oil. Cook onions with salt and brown sugar, over medium-high heat. Stirring occasionally, 15 minutes, or until softened.      

While onions are softening, whisk together feta cheese, butter, and sour cream until smooth and whisk in eggs until combined well. Season mixture with salt.      

Preheat oven to 375°F.      

Place the pie dough in a 9″ cake pan and prick the bottom of the dough in several places with a fork. Make 1 more tart crust in another tart pan in same manner.      

Line the top of the crusts with foil and fill with pie weights or raw rice. Bake in middle of oven 10 minutes. Carefully remove foil and weights or rice and bake crust until pale golden, about 5 minutes more.      

Spread onions evenly in crusts and pour custard over onions. Bake tarts in middle of oven 20 minutes, or until puffed and golden. Cool tarts in pans on racks (filling will deflate). Sprinkle thyme over custard. Tarts may be made 2 days ahead, cooled completely in pans, and chilled, covered, in pans. Reheat tarts in pans, uncovered, in a 350°F. oven about 15 minutes to crisp crusts.      

Serve tarts warm or at room temperature.      



14 responses

  1. Allyson

    I am the luckiest person in the world! The tart was the STAR of the show! It is sooo delicious – I could eat it for breakfast! You are THE BEST!

    April 19, 2010 at 8:15 am

    • Your welcome Ms. Allyson! Anytime.

      April 19, 2010 at 1:14 pm

  2. Ginell

    Silly Kathleen… Daphney is a diva, she doesn’t do dishes. Dishpan paws is not her style. BTW… the tart looks divine!

    April 19, 2010 at 8:52 am

  3. Ginell

    BTW…. love Daphney’s “that’s the end folks” picture. Soooo cute!!

    April 19, 2010 at 8:59 am

    • So true that number “1” would sub contract her responsibilities. Next time I’ll depend on the boys

      April 19, 2010 at 1:29 pm

  4. All I can say is the next party I have I am going to invite you and tell you it is a pot-luck. Specifically an onion and feta pot luck and i will hope you will bring this.

    Man those are some awesome photos.

    {the site is looking killer too}

    April 19, 2010 at 12:16 pm

    • Thank you my Glamorous friend! I would be in cheeae heaven at a “Caramelized Onion with Feta Cheese” potluck. I think an idea has been born.

      April 19, 2010 at 1:37 pm

  5. jenna

    Yummy! Another one for the recipe book!

    April 20, 2010 at 4:53 pm

  6. I cannot tell you how many RAVES I’ve gotten over this recipe!! It’s DEFINITELY re-post worthy!

    November 12, 2010 at 10:03 am

  7. Nancy Lindley

    Dear Kathleen,
    What a fabulous recipe. I am so sorry that I can’t call you and get one to take to a party, too. That’s what I get for moving away from OC!

    November 12, 2010 at 12:20 pm

  8. That looks fabulous!

    November 13, 2010 at 12:02 pm

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