Onion Tart

• 1 tablespoon olive oil
• 2 1/2 pounds onion, sliced
• 2 tablespoons chopped fresh thyme
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
• 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
• 1/4 cup (1 ounce) shredded reduced-fat Swiss cheese
• 1 large egg, lightly beaten

1. Preheat oven to 425u0b0.
2. Heat oil in a skillet over medium-high heat. Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally.
3. Roll dough out on a parchment paper-lined baking sheet. Sprinkle feta cheese in center, leaving a 1 1/2-inch border; top with onion. Sprinkle with Swiss cheese. Fold piecrust border up and over onion mixture, pleating as you go, leaving a 6-inch-wide opening. Combine egg and 2 tablespoons water; brush over dough. Bake at 425u0b0 for 25 minutes or until golden. Cool for 10 minutes.

olive oil, onion, thyme, kosher salt, black pepper, feta cheese, swiss cheese, egg

Taken from www.myrecipes.com/recipe/onion-tart (may not work)