Tomato and Onion Tart

Rolled refrigerated pie crust is the base for a pretty, pleasing pizza showcasing sweet onions, tomatoes and cheese.

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  • prep time 35 min
  • total time 1 hr 15 min
  • ingredients 11
  • servings 12
 

Ingredients

1
tablespoon extra-virgin olive oil or vegetable oil
1
tablespoon butter or margarine
1
large sweet onion (such as Maui or Walla Walla), quartered, thinly sliced
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/4
cup grated Parmesan cheese
2
medium plum (Roma) tomatoes, thinly sliced
1/2
small zucchini, thinly sliced
1/4
cup whipping cream
1
egg
3/4
cup shredded Gruyère or Swiss cheese (3 oz)
4
medium green onions, thinly sliced (1/4 cup)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 10-inch skillet, heat oil and butter over medium-high heat. Add onion; cook 5 minutes, stirring occasionally, until onion begins to brown. Reduce heat to medium-low; cook 20 to 25 minutes, stirring frequently, until browned and tender.
  • 2 Meanwhile, heat oven to 450°F. Unroll pie crust on work surface. Roll pie crust with rolling pin to 12 inches in diameter. Gently press crust in bottom and up side of ungreased 10-inch tart pan with removable bottom. Trim off excess crust. Prick bottom and side of crust with fork. Bake 10 minutes. Remove from oven. Reduce oven temperature to 400°F.
  • 3 Sprinkle bottom of partially baked crust with 2 tablespoons of the Parmesan cheese. Using slotted spoon, spoon onions evenly over bottom of crust. Top with tomatoes and zucchini, arranging a circle of tomato slices around outside edge, a circle of zucchini slices next to the tomatoes and a circle of tomato slices in the center.
  • 4 In small bowl, beat whipping cream and egg with wire whisk. Pour over vegetables. Top with Gruyère cheese and remaining 2 tablespoons Parmesan cheese.
  • 5 Bake at 400°F 15 minutes. Top with green onions; bake 10 to 15 minutes longer or until filling is set and crust is golden brown. Cool 5 minutes before removing side of pan.
  • 1 In 10-inch skillet, heat oil and butter over medium-high heat. Add onion; cook 5 minutes, stirring occasionally, until onion begins to brown. Reduce heat to medium-low; cook 20 to 25 minutes, stirring frequently, until browned and tender.
  • 2 Meanwhile, heat oven to 450°F. Unroll pie crust on work surface. Roll pie crust with rolling pin to 12 inches in diameter. Gently press crust in bottom and up side of ungreased 10-inch tart pan with removable bottom. Trim off excess crust. Prick bottom and side of crust with fork. Bake 10 minutes. Remove from oven. Reduce oven temperature to 400°F.
  • 3 Sprinkle bottom of partially baked crust with 2 tablespoons of the Parmesan cheese. Using slotted spoon, spoon onions evenly over bottom of crust. Top with tomatoes and zucchini, arranging a circle of tomato slices around outside edge, a circle of zucchini slices next to the tomatoes and a circle of tomato slices in the center.
  • 4 In small bowl, beat whipping cream and egg with wire whisk. Pour over vegetables. Top with Gruyère cheese and remaining 2 tablespoons Parmesan cheese.
  • 5 Bake at 400°F 15 minutes. Top with green onions; bake 10 to 15 minutes longer or until filling is set and crust is golden brown. Cool 5 minutes before removing side of pan.

EXPERT TIPS

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Expert Tips

Sweet onions are available most of the year. If they are unavailable, use a large mild yellow onion.

This tart is delicious either hot from the oven or cooled to room temperature before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
135mg
135%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
2%;
Calcium
10%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.