I have a question about the recipe "French Onion Tart" from Jennifer Perillo. Can I leave out the cheese? Will the filling not bind well enough? Suggestions for possible subs?
It will be a different recipe, but there is no need for an onion tart to have cheese. The bottom crust can hold it together, and the onion mix can just sit on top. I'd up the number of onions and cook them long and slow before putting them in the tart shell.