Tomato And Onion Tart

Recipe Ingredients

2 teaspoons	10ml	Onions - (abt 1 1/2 lbs) - sliced thin (large)
2 tablespoons	30ml	Olive oil
		Butter Pastry Dough - see * Note,
		For a single-crust 12" tart
1/2 lb	227g / 8oz	Dry Jack or Gruyere cheese - shredded
1/2 lb	227g / 8oz	Plum tomatoes - cut 1/2" wedges
1/2 lb	227g / 8oz	Medium yellow tomatoes -(abt 2)
		Or 1/2 lb plum tomatoes - cut 1/2" wedges
1/4 cup	59ml	Nicoise olives - pitted
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Butter Pastry Dough" recipe which is included in this collection.

In a large heavy skillet cook onions with salt to taste in oil, covered, 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 slightly.

Preheat oven to 375 degrees.

On a lightly floured surface with a floured rolling pin roll Butter Pastry Dough into a 14-inch round (about 1/8-inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 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 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary.

Serve tart warm or at room temperature.

This recipe yields 12 to 16 servings as part of a buffet.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8703)

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