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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Tomato and Onion Tart Recipe

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This recipe for Tomato and Onion Tart is from Taste of Townsend, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large sweet onions sliced thin
2 tbsp. olive oil
Butter pastry dough for a single crust 12 inch tart
½ lb. Jack or Gruyere cheese shredded
½ lb. plum tomatoes cut into ½ inch wedges.
½ lb. medium yellow tomatoes cut into ½ inch wedges (can substitute any tomatoes)
Directions:
Directions:
In a large heavy skillet cook onions with salt to taste in oil.Cover, and cook over moderate heat, stirring occasionally until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions.
Preheat oven to 375º.
Prepare a 10 inch pastry dough. On a lightly floured surface with a floured rolling pin roll dough into a 10 inch round. Fold round in half and transfer to a 9 inch tart pan with removable fluted rim or a 9 inch quiche dish. Unfold dough, easing to fit and trim overhang to ¾ inch inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
Bake tart in middle of oven for 1 hour, or until pastry is golden and cool on a rack. Remove rim of tart pan.
Serve tart warm or at room temperature.

 

 

 

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