2 lg Onions; sliced thin
2 tb Olive oil
Butter pastry dough; see
-recipe
1/2 lb Dry Jack or Gruyere cheese;
-shredded
1/2 lb Plum tomatoes; cut into
-1/2-inch wedges
1/2 lb Medium yellow tomatoes*; or
-1/2 pound plum tomatoes,
-cut into 1/2-inch wedges
1/4 c Nicoise olives; pitted
* available at specialty produce markets and some specialty food shops
1. 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. 2. Preheat oven to 375 degrees. 3. On a lightly floured surface
with a floured rolling pin roll dough into a 14-inch). 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.
4. Bake tart in middle of oven 1 hour, or until pastry is golden, and cool
on a rack. Remove rim of pan if necessary. 5. Serve tart warm or at room
temperature. Serves 12 to 16 as part of a ! ! buffet.
MC
Yields
1 Servings