Description
- 1 pie crust, either store bought or homemade
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 large onion, chopped into strips
- Kosher salt and black pepper
- 2 tablespoons chopped fresh sage, or 2 teaspoons dried sage
- 1 large egg (whisked)
- flaky sea salt for sprinkling
Ingredients
- Roll out your pie crust into a roughly 9-inch circle. Place on a sheet pan lined with parchment paper, and set aside.
- Preheat the oven to 425 degrees F.
- In a large skillet over medium heat, melt 2 tbsp butter, then add in the garlic, chopped onion, and salt. Cook, stirring occasionally, until the onions begin to caramelize. Add in the chopped sage and continue cooking until the sage is fragrant.
- Scoop the caramelized onions onto the center of the pie crust, spreading it in an even layer and leaving a 1-inch border. Then fold the edges of the crust over the filling, overlapping as you work your way around the perimeter.
- Brush the dough with the whisked egg and sprinkle with the sea salt.
- Bake in the heated oven until the crust is golden, 20 to 25 minutes,