Tomato and Onion Tart

(7)
  2 reviews
  • 35|min prep time
  • 1|hr|15|min total time
  • 11 ingredients
  • 12 servings

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)

Directions

  1. 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. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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