Onion & Fennel Tart
Featuring Erickson Ranch
Onions, Fennel & Thyme
By Lisa Mitchell

• 2 tablespoons olive oil
• 1 large onion, sliced
• 2 large fennel bulbs, sliced
• 2 tablespoons chopped fresh thyme
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 refrigerated pie dough crust
• 1/4 cup feta cheese, crumbled
• 1/4 cup shredded Swiss cheese
• 1 egg, lightly beaten

Preheat oven to 425". Heat the olive oil in a skillet over medium-high heat. Add onion, fennel, thyme, salt, and pepper and cook for about 15 minutes, stirring occasionally. Roll dough out on a parchment paper-lined baking sheet. Sprinkle feta cheese in center, leaving a L 1/2-inch border. Top with onion-fennel mixture. Sprinkle with Swiss cheese. Fold the piecrust border up and over onion mixture, pleating as you go, leaving a 6-inch-wide (or so) opening. Combine egg and 2 tablespoons water & brush over dough. Bake at 425" for 25 minutes or until golden. Coolfor 10 minutes. Serve warm or at room temperature.