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Onion Sage Tart Recipe

Onion Sage Tart

Recipe courtesy Dan Smith and Steve McDonagh

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

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  • on November 18, 2012

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    I loved this recipe and in fact i am copying it now to give to a friend. I agree with the onions taking longer but i find that this is with all recipes that is the case so I take that into consideration when a recipe calls for carmelized onions. I am going to have to try adding the cheeses they sound interesting also. And yes I would love to see The Hearty Boys back!!!

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  • on April 12, 2011

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    I mixed in 1/2C parm and 2T white balsamic vinegar; substituted thyme for sage and took another reviewer's advise and blind baked it 7-8min. so the final crust wouldn't be soggy. Baked it on a thin cookie sheet...not my insulated one..and it turned out great...warmed leftovers briefly and tasted as good or maybe better.

    Also, because it looked too soupy and thought it would run over, I just had a bit of liquid left in the bowl after carefully ladling out the onions to spread them on the top.

    These guys deserve another show of their own!!

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  • on January 18, 2011

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    I LOVE this recipe! So much so that I have been making it for our school's silent auction for the past several years! People can't get enough of it and it's great because you can make the onion mixture a few days ahead! Perfect and delishious!

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  • on October 20, 2010

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    I have wanted to try this recipe for some time. The perfect opportunity came when I hosted an open house for a co-worker. Everyone RAVED about the tart! The onions definitely take longer, but that was not a big deal as I cooked them ahead of time. I used thyme and I also added just a little Havarti cheese. I've already had 3 requests for the recipe. It's a keeper.

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  • on December 20, 2008

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    Agreed that the onions take a tad longer than the recipe states, but otherwise, this is one of my go-to party dishes. It never fails to please and impress a crowd, and it's awfully easy, and fairly inexpensive to make.

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  • on November 27, 2008

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    I made this today to take to a Thanksgiving dinner with friends. It did take about 30 minutes to caramelize the onions, but it was worth it. I used 2 Pillsbury pie crusts cut to fit a rectangular jelly roll pan, and pricked the crust to keep it from being soggy. It turned out great, although it did take about 35 minutes to cook. We test tasted it, and then tasted it again (and again. We have one hour until time to leave, and I'm hoping that we at least get out the door with 2/3 of it. It is both sweet and savory. Next time, I might pre-cook the pastry to get it really crusty on the bottom, almost like a savory pizza. Enjoy!

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  • on October 26, 2008

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    I agree with adding the extra sweet onion. I used 4 large and 1 medium onions. I did not have rubbed sage so I used fresh. Per another reviewer's mention about adding sugar. Sugar aids in the caramelization process, it is not necessarily in the recipe to add sweetness. Add the small amount of sugar that the recipe calls for.

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  • on August 17, 2008

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    This easy recipe offers big taste as either an appetizer or side dish. A suggestion for additional delicious flavor is to sprinkle goat cheese on top of the onion, but even without the cheese this is a definite winner.

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  • on August 09, 2008

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    To make this appetizer more appetizing to the eye, use a 1-1/2" round pastry cutter after it is cooked. You can also vary the herbs/spices to taste. Try rosemary, thyme or whatever you like.

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  • on February 18, 2008

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    The only issue I have is I stink after carmelizing the onions; which, by the way, took a lot more time that the recipe stated. These were tasting and my husbands asks for them at least once a month.

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