Rustic Vidalia Onion Tart With Thyme

Ingredients

• 2 tablespoons butter 
• 1  egg white lightly beaten
• 1.5 teaspoons thyme leaves fresh chopped
• 3 oz gruyère cheese shredded
• 0.5 teaspoon pepper 
• 15 oz piecrusts refrigerated
• 0.8 teaspoon salt 
• 6.5 cups vidalia onions thinly sliced

Equipment

• frying pan
• baking sheet
• baking paper
• oven

Directions

1. Preheat oven to 42
2. Melt butter in a large nonstick skillet over medium-high heat; add onion and next 3 ingredients. Cook, stirring occasionally, 8 minutes or until tender.
3. Unroll piecrust onto a lightly floured surface. Pat or roll into a 12-inch circle.
4. Place piecrust on a parchment paper-lined baking sheet.
5. Brush with egg white.
6. Sprinkle 1/2 cup cheese in center of crust. Spoon onion mixture over cheese, leaving a 2 1/2-inch border.
7. Sprinkle remaining 1/4 cup cheese over onion. Fold piecrust border up and over onion, pleating as you go and leaving a 4-inch-wide opening in center.
8. Brush crust with egg white.
9. Bake at 425 on bottom oven rack 17 to 19 minutes or until crust is golden.
10. Let stand 5 minutes before serving.