Rustic Tart with Caramelized Onions, Apples and Red Cabbage

A slice of this flavorful tart is perfect as a light evening meal, perhaps with a green salad on the side. Caramelizing the onions is the only time involved — otherwise it uses high-quality, ready-made ingredients.
Servings:
Ingredients
  • 16 ounces frozen French bread dough thawed
  • non-stick spray
  • 3 medium yellow onions
  • 1/4 teaspoon salt
  • 3/4 cup imported German red cabbage with apples
  • 4 ounces imported German Brie with herbs
  • 1 teaspoon minced fresh thyme
Instructions
  1. Preheat oven to 400 degrees F. Stretch bread dough into a 10-inch circle. Cover with plastic wrap and let rest for 10 minutes, then stretch into a 15-inch circle. Bake 15 to 20 minutes or until golden brown.
  2. Meanwhile, peel and roughly chop onions. Heat non-stick spray in a large skillet, and add onion slices and salt. Cook on medium heat, stirring occasionally, until soft; turn heat to medium-low and cover. Continue cooking, stirring occasionally, until onions are translucent and caramelizing. Add 1/4 cup water and continue cooking until completely caramelized and no bitterness remains.
  3. Spread onions onto pre-baked tart, leaving a 1/2-inch border around the edges. Top with cabbage, apples and bits of cheese. Sprinkle with thyme. Bake 10 minutes, or until cheese is melted. Let cool for 5 to 10 minutes, then cut into wedges and serve.
A slice of this flavorful tart is perfect as a light evening meal, perhaps with a green salad on the side. Caramelizing the onions is the only time involved — otherwise it uses high-quality, ready-made ingredients.
Servings:
Ingredients
  • 16 ounces frozen French bread dough thawed
  • non-stick spray
  • 3 medium yellow onions
  • 1/4 teaspoon salt
  • 3/4 cup imported German red cabbage with apples
  • 4 ounces imported German Brie with herbs
  • 1 teaspoon minced fresh thyme
Instructions
  1. Preheat oven to 400 degrees F. Stretch bread dough into a 10-inch circle. Cover with plastic wrap and let rest for 10 minutes, then stretch into a 15-inch circle. Bake 15 to 20 minutes or until golden brown.
  2. Meanwhile, peel and roughly chop onions. Heat non-stick spray in a large skillet, and add onion slices and salt. Cook on medium heat, stirring occasionally, until soft; turn heat to medium-low and cover. Continue cooking, stirring occasionally, until onions are translucent and caramelizing. Add 1/4 cup water and continue cooking until completely caramelized and no bitterness remains.
  3. Spread onions onto pre-baked tart, leaving a 1/2-inch border around the edges. Top with cabbage, apples and bits of cheese. Sprinkle with thyme. Bake 10 minutes, or until cheese is melted. Let cool for 5 to 10 minutes, then cut into wedges and serve.