Tomato and Onion Tart (Gourmet Magazine)

This recipe is from Gourmet Magazine (May 1995). It is relatively simple and makes a beautiful looking and delicious savoury pie. You can use the Butter Pastry Dough (Gourmet Magazine) or, to save time, a prepared pie crust. You can omit the olives if you prefer.

• Ready In: 1 hr 40 mins
• Serves: 8-10

Ingredients

• 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)

Directions

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. Preheat oven to 375°F.
2. 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.
3. 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.