Gorgeous Rustic Vidalia Onion Tart

(From the Edward)

I prepared the Rustic Vidalia Tart from the Southern Living Farmers Market Cookbook with few alterations (at least for me).  The recipe called for 4 medium sized Vidalia onions, which was at least one too many.  Since I only had Kraft Mexican cheese, I used that instead of Gruyere, though the Gruyere would have been better.  I covered it with a bit of reggiano parmesan, which added an appropriate flavor.  The recipe called for the baking sheet to be covered with parchment paper.  I think this insulated the bottom of the crust too much, so it didn't get as done as it should.  Next time I would omit.  I cooked it with the convection feature on, at 425 on the bottom rack.  Next time I might do it at 450 if I used convection (which reduces the temperature in my oven by 25 degrees).

Started by slicing the onions thin, then melting 3 tablespoons of butter in a 12 inch saute pan.  The oven was pre-heating at this time.  Put chopped rosemary, salt, and pepper into the onion mixture.  Cooked the onions on medium high for 10 or more minutes.  Unrolled pie crust onto a baking sheet.  Brushed the pie crust with beaten egg white.  Covered it with about a half cup of cheese, leaving a two inch perimeter.  When the onions were done (I added a little more butter toward the end),  spooned them onto the cheese.  Then turned the reserved ends of the pie crust up and over the mixture.  Brushed with more egg white.  Topped the onion mixture with some more cheese (I added the regiaano at this point).  Baked about 19 minutes.  Let cool for at least five minutes before serving.