| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Good, Morning, America | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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 Formatted & Busted by Barb at Possum Kingdom on 3/17/98 NOTES : Sara Moulton of Gourmet magazine recommends this crowd-pleasing tart. Recipe by: Gourmet magazine Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 23, 1998
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