Onion and Herb Tart

By Tbird

Ingredients

• 1 can Pillsbury refrigerated crescent dinner rolls
• 1 large sweet onion
• 2 t olive oil
• 2 t chopped fresh rosemary leaves or 1 t dried rosemary leaves, crushed
• 2 T packed brown sugar
• 4 oz. coarsely chopped cheese (Brie)

Preparation

Step 1

Heat oven to 375 degrees. Grease or spray large cookie sheet. Unroll dough onto 1 large rectangle on cookie sheet. Press perforations to seal. Fold edges over 1/2 inch to form edges on crust. Bake 9 minutes.

Cut onion into slices. Heat oil over medium heat; add onion and rosemary, cook 8-10 minutes, stirring frequently, until onions are caramelized. Stir in brown sugar.

Arrange cheese evenly over partially baked crust, top with onions.

Bake 4-6 mintues longer or until crust is golden brown. Cut into 6 rows by 3 rows. Serve warm.