Savory Pecan and Caramelized Onion Tart with Cheddar Crust
Breakfast and Brunch
Buttery pecans balance the flavor of caramelized onions in this savory tart that boasts a Cabot White Cheddar-infused pie crust.
1 Cheddar Pie Dough (see below), pre-baked in 11-inch tart pan.
¾ cup onions, caramelized
⅓ cup pecan halves
1 cup Cabot Vermont Sharp or Extra Sharp Cheddar Shreds
1 teaspoon fresh parsley, chopped
¾ cup all-purpose flour
6 tablespoons Cabot Unsalted Butter, cold, cubed small
¼ cup Cabot Vermont Sharp Cheddar Shreds
5 teaspoons cold water
For the tart filling
For the Cheddar Pie Dough
To make the tart
SPREAD onions in an even layer in the tart crust, next the pecans and then the cheese.
BAKE at 350°F until the cheese is melted.
GARNISH with fresh chopped parsley.
To make the Cheddar Pie Dough
- PULSE all ingredients in the food processor until the dough comes together.
WRAP and rest dough until ready to roll and bake.
- Serving Size
- 1/8 of tart
- per serving
- 22 grams
- Saturated Fat
- 12 grams
- 55 milligrams
- 135 milligrams
- 17 grams
- 1 grams
- 1 grams
- 7 grams
- 150 milligrams