Caramelized Onion and Herb Tart

• 1 can Pillsbury crescent dinner rolls (8 oz)
• 1 each sweet onion large
• 2 tsp olive oil
• 2 tsp chopped fresh rose mary
• 2 tbsp packed brown sugar
• 4 oz coarsely chopped brie cheese (smoked gouda)

1. Heat oven to 375F.
2. Grease or spray large cookie sheet.
3. Unroll dough into 1 large rectangle on cookie sheet; press into 13x9-inch rectangle, firmly pressing perforations to seal.
4. Fold edges over 1/2 inch to form edges on crust.
5. Bake 9 minutes.
6. Meanwhile, cut root end off onion, creating flat surface.
7. Place flat surface on cutting board; cut onion in half vertically, and peel off outer layer.
8. Place large flat side down; cut into 1/8-inch slices.
9. In 10-inch skillet, heat oil over medium heat.
10. Add onion and rosemary; cook 8 to 10 minutes, stirring frequently, until onions are caramelized.
11. Stir in brown sugar.
12. Arrange cheese evenly over partially baked crust; top with onions.
13. Bake 4 to 6 minutes longer or until crust is golden brown.
14. Cut into 6 rows by 3 rows.
15. Serve warm.
16. Arrange the finished tart pieces on a pretty platter, and tuck fresh rosemary sprigs around the edge.
17. Shredded white Cheddar cheese or smoked Gouda can be used in place of the Brie cheese.

crescent dinner rolls, sweet onion, olive oil, fresh rose mary, brown sugar, brie cheese

Taken from cookpad.com/us/recipes/330782-caramelized-onion-and-herb-tart (may not work)