While recently visiting our friends Cheryl and Todd, Cheryl treated us to some really fine meals. She is a good cook, plans everything ahead and through the years we have enjoyed many great meals with them. Our dinner is almost always followed by several hours of belly laughing and card games. It is so good for our body and our soul to spend time with Todd and Cheryl — what a blessing is this friendship. On this particular visit I came away with several new recipes including this Vidalia onion tart. Cheryl served this tasty tart with steak from the grill and a side salad. It made for a simple meal that was very filling, beautifully prepared, and just down right delicious! I hope you will find time to treat your friends and family to this little tart. It will go well with just about anything from the grill – a perfect summer meal.
Serves 6 to 8
- 1 refrigerated ready-to-bake pie crust circle from 15 oz. package
- 2 Tablespoon butter
- 2 ½ pounds Vidalia onions, sliced (about 8 cups)
- ¼ cup diced sweet red bell pepper
- 1 teaspoon salt
- ½ to ¾ teaspoon thyme leaves, crushed
- 1/8 teaspoon ground black pepper
Preheat oven to 375 degrees.
Add onions, red peppers, salt, thyme, and black pepper.
Cook and stir until onions are soft, 12 to 15 minutes.
Place onion mixture in pie crust. Bake until onions are crisp and golden, about 40 minutes.
Garnish with sprig of fresh thyme.
1 A good name is more desirable than great riches;
to be esteemed is better than silver or gold.
2 Rich and poor have this in common:
The LORD is the Maker of them all.
3 The prudent see danger and take refuge,
but the simple keep going and pay the penalty.
Read all of Psalm 22, a Psalm of David