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Kosher Nexus
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Onion Tart (Dairy)

What You’ll Need

  • 1 refrigerated rolled pie crust (from a 14.1-ounce package)
  • 3 tablespoons butter
  • 3 sweet onions, thinly sliced
  • 2 eggs
  • 1 cup sour cream
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika

What to Do

  1. Preheat oven to 450 degrees F. Unroll pie crust and place in a 9-inch pie plate and flute edges. Bake 8 to 10 minutes or until light golden; set aside. Reduce oven heat to 350 degrees F.
  2. Meanwhile, in a medium skillet over high heat, melt butter. Add onions and saute 5 minutes. Reduce heat to medium-low, cover, and sauté 4 additional minutes, or until tender. Place onions in pie crust.
  3. In a medium bowl, whisk eggs, sour cream, dry mustard, salt, and pepper; mix well and pour over onions. Sprinkle with paprika.
  4. Bake 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean and crust is golden. Let rest 10 minutes before cutting into wedges and serving.