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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Servings 12

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( 7 ) Ratings

7 Ratings

5 Stars 71%

4 Stars

3 Stars 14%

2 Stars

1 Stars 14%

Member Reviews ( 3 )

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ingredients 11
Prep Time 35 min
Total Time 1 hr 15 min

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)

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Directions

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.

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.

Review & Comments

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cag177

report Posted Aug. 2, 2010 9:35 AM

I have made this recipe about 6 times and everybody loves it. When ever I go to a party I bring copy's of the recipe for people who ask for it. It's always a big hit.

cag177

report Posted Jun. 8, 2010 6:02 PM

6/8/10 Made this recipe today to go with dinner and it was so good I just loved it and my husband ended up have 2 slices. It taste just as great as it looks.

Linda0913

report Posted Apr. 11, 2010 11:57 AM

Delicious!! This was very easy to make and assemble. I added some chopped roasted red peppers on top just before serving. I made it a little too early so I popped it back into the oven for 5 min before serving, it was perfect!