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Onion and Herb Tart

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  • Prep 20 min
  • Total 30 min
  • Servings 18
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Snips of dill, melted brie, and caramelized onions atop a crust of refrigerated crescent dinner rolls make a terrific topping for this appetizer.
Created Oct 12, 2010
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  • 1 can Pillsbury* Crescents
  • 1 large sweet onion
  • 2 tsp (10 mL) olive oil
  • 2 tsp (10 mL) chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
  • 2 tbsp (25 mL) packed brown sugar
  • 4 oz (125 g) coarsely chopped Brie cheese


  • 1
    Heat oven to 375ºF. Grease or spray large baking sheet. Unroll dough into 1 large rectangle on baking sheet; press into 13x9-inch rectangle, firmly pressing perforations to seal. Fold edges over 1/2 inch to form edges on crust. Bake 9 minutes.
  • 2
    Meanwhile, cut root end off onion, creating flat surface. Place flat surface on cutting board; cut onion in half vertically, and peel off outer layer. Place large flat side down; cut into 1/8-inch slices. In large skillet, heat oil over medium heat. Add onion and rosemary; cook 8 to 10 minutes, stirring frequently, until onions are caramelized. Stir in brown sugar.
  • 3
    Arrange cheese evenly over partially baked crust; top with onions.
  • 4
    Bake 4 to 6 minutes longer or until crust is golden brown. Cut into 6 rows by 3 rows. Serve warm.

Expert Tips

  • Tip 1
    Tip: Arrange the finished tart pieces on a pretty platter, and tuck fresh rosemary sprigs around the edge.
  • Tip 2
    Tip: Shredded white Cheddar cheese can be used in place of the Brie cheese.

Nutrition Information

No nutrition information available for this recipe
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