Tomato and Onion Tart

This tomato tart is easy and delicious.  It works great on a buffet table for a brunch item or can be served as a side dish with dinner.

2 large onions, sliced thin
2 tablespoons of olive oil
1 Pillsbury, rolled and ready made pie crust, found in the Dairy section
1 cup of shredded Gruyere cheese
1 cup of shredded Parmesan cheese
4 plum tomatos,  cut into ½ inch wedges
4 medium yellow tomatos, cut into ½ inch wedges
¼ cup of Kalamata olives

1.  In a heavy skillet, cook onions  in oil, until softened about 20 minutes, stirring occasionally until golden.  Remove from heat and let cool.
2.  Preheat oven 375 degrees.
3.  On a lightly floured board with a floured rolling pin, roll out dough into a 14-inch round about 1/8 inch thick.  Fold the round in half and then transfer to a 12-inch tart pan with a removeable bottom, or a 12-inch quiche dish.  Unfold the dough and put into the tart pan or quiche dish, leaving a ¾ inch overhang.  Press dough into sides and bottom of dish.  Spread onion mixture over dough and top with the cheese.  Arrange tomato wedges in cocentric circles over cheese, you can alternate between the red tomatos and yellow or put one row of each.  Arrange olives on top of tomatos and season with salt and pepper.
4.  Bake tart in middle of the over for an hour or until pastry is golden.  Cool on rack and remove the rim of the tart pan.
5.  The tart can be served warm or at room temperature.
Serves 10-12.

 

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