Tomato and Onion tart
Laurie
Delicious side for a summer dinner, or a nice luncheon entree
ingredients
- 2 large onions, sliced thin
- 1 tsp. sugar
- 1/2 tsp salt
- 2 tbsp olive oil
- butter pastry dough for a single-crust 12-inch tart
- 1/2 pound Jack or Gruyere cheese, shredded (about 2 cups)
- 1 pound plum tomatoes cut into 1/2-inch wedges
- 1/2 cup mayonnaise
- 1/4 cup Niçoise olives, pitted (optional)
directions
- 1
Preheat oven to 375. Place pastry in tart pan.
- 2
In a large skillet, cook onion in olive oil with sugar and salt, covered, over med heat for about 20 min, stirring frequently, until golden and lightly caramelized. Remove lid and cook until all liquid evaporates. Cool slightly. Combine cheese and mayonnaise. Spread onions in tart pan and top with cheese mixture. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
- 3
Bake tart for 1 hour or until pastry is golden. Cool on a rack.
- 4
Serve warm or at room temperature.
notes
Requires a 12" tart pan with removable bottom; to make in a smaller pan, reduce ingredients proportionally
Source: Laurie
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