Consider baking the pie crust in advance in a tart pan and just having the cheese on top, no folder. Also, I think that adding sliced big tomatoes on top and then adding the cheese would be great.
Preheat oven to 425 degrees. 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.
Unroll piecrust onto a lightly floured surface. Pat or roll into a 12 inch circle. Place piecrust on a parchment paper-lined baking sheet. Brush with egg white (optional). Sprinkle 1/2 cup cheese in center of crust. Spoon onion mixture over cheese, leaving a 2 1/2 inch border. 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. Brush crust with remaining eggwhite (optional).
Bake at 425 degrees on bottom oven rack 17-19 minutes or until crust is golden. Let stand 5 minutes before serving.
May substitute fresh thyme for rosemary.
It made a little bit of a mess on the parchment paper. Not a big deal unless you're interested in the presentation. Also, the second time I did this, I didn't brush on the egg white and it was fine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (5g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 34 (100%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 10.2mg||3 %|
|Sodium 27.3mg||1 %|
|Potassium 3.2mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0.1g||0 %|
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Calories per serving: 34
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