INGREDIENTS

INSTRUCTIONS

available at specialty produce markets and some specialty food shops  
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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Nutrition (calculated from recipe ingredients)
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Calories: 1495
Calories From Fat: 968
Total Fat: 109.9g
Cholesterol: 253.1mg
Sodium: 1079.6mg
Potassium: 1237.8mg
Carbohydrates: 54.9g
Fiber: 7.1g
Sugar: 24.9g
Protein: 76.3g