Sweet Vidalia Tart

Sweet Vidalia Tart

In a hurry? Use a refigerated prepared pie crust in place of making your own. Then you can have this sweet onion tart in half the time.
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Sweet Vidalia Tart

In a hurry? Use a refigerated prepared pie crust in place of making your own. Then you can have this sweet onion tart in half the time.

  • 1 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 package Lurpak® Slightly Salted Butter
  • 1/4 cup vegetable shortening
  • 5 tablespoons cold water
  • 2 large thinly sliced vidalia onion
  • 2 cups grated Arla® Dofino® Creamy Havarti Chunk
  • 1/4 cup heavy cream
  • 1 9-inch tart shell for the baking pan

Instructions

Combine flour and salt in the bowl of a food processor. Add butter and shortening; pulse until a coarse meal. Add water and process into dough. Wrap and chill for 30 minutes. Preheat oven to 400°F. Roll dough into an 11-inch round, about ¼ inch thick. Transfer to the tart shell, pressing into the bottom and side of pan. Line with foil and fill with dried beans. Bake for 10 minutes, remove the beans and foil, and continue baking for another 15 minutes. Set aside. Prepare filling: Make alternate layers of onions and cheese in the tart shell. Drizzle with heavy cream and bake until the cheese melts, about 25 minutes. Cool slightly before cutting into wedges.