TOMATO AND ONION TART (GOURMET MAGAZINE)

Tomato and Onion Tart (Gourmet Magazine) image

Provided by blucoat

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 large onions, sliced thin (about 1 1/2 pounds)
2 tablespoons olive oil
1 (12 inch) pastry dough, for a single-crust tart
1/2 lb monterey jack cheese (about 2 cups) or 1/2 lb gruyere cheese, shredded (about 2 cups)
1/2 lb plum tomato, cut into 1/2-inch wedges
1/2 lb medium yellow tomatoes (about 2) or 1/2 lb plum tomato, cut into 1/2-inch wedges
1/4 cup nicoise olive, pitted (optional)

Steps:

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°F.
On a lightly floured surface with a floured rolling pin roll 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.