Ingredients:

8 Pieces of filo dough.
1 Onion 3 inches in diameter, sliced. Use a white onion.
2 to 3 Oz. feta cheese.
3/4 Cup grated Swiss cheese.
3 Cloves minced garlic.
2 Tsp chopped fresh thyme and fresh basil.
1 Large egg, beat with 2 Tbsp of water for an egg wash.

Directions:

Thaw the filo dough and arrange four pieces on a pizza stone (or pizza platter). Cross four pieces with another four pieces of filo dough.

Paint the dough with the egg wash. Cover with a moist cloth to keep moist while the onions cook.

Heat olive oil.. Add the garlic and then the onion, thyme, basil, salt & pepper. Cook for 20 minutes stirring occasionally.

Place the feta cheese in the center of the dough.

Added the onion mixture to the center of the dough.

Sprinkle with the swiss cheese.

Fold the edges of the dough up and over the onion mixture.

Brush the dough with the egg wash.

Bake at 425º for 20 minutes or until brown.

Notes:

An onion tart seems like an odd dish, but it works. It's quite good.

We tried it first as described above, but this recipe demands experimentation. Try adding some chopped artichoke hearts or maybe some chopped tomatoes. But don't overload the tart.

This recipe is based on one in Cooking Light, April 2011. The original recipe used refrigerated pie dough, but I could not find that in the store. I substituted the filo dough. The frozen filo seems to come in 11" X 17" pieces. You can trim it if needed. Plan ahead. The dough requires thawing for 6+ hours in the refrigerator before using.

The filo dough will dry quickly, so to keep it pliable it needs to be kept moist. The filo takes less time to brown than the pie dough, so monitor the progress.

As described, it makes two servings.