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Tomato and Onion Tart

Name: Tomato and Onion Tart
Prep time: 35 min
Total time: 1 h 15 min
Yield: 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 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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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Prep 35 min
Total 1 hr 15 min
Ingredients 11
Servings 12

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

By Pillsbury Kitchens

Updated Feb 11, 2010

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 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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)

Make With

Pillsbury Pie Crust

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.

Tips from the Pillsbury Kitchens

tip 1
Sweet onions are available most of the year. If they are unavailable, use a large mild yellow onion.
tip 2
This tart is delicious either hot from the oven or cooled to room temperature before serving.

Nutrition Information

150 Calories, 11g Total Fat, 4g Protein, 9g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 150

Calories from Fat: 100

Total Fat: 11g; 17%

Saturated Fat: 5g; 25%

Trans Fat: 0g

Cholesterol: 35mg; 12%

Sodium: 135mg; 6%

Potassium: 75mg; 2%

Total Carbohydrate: 9g; 3%

Dietary Fiber: 0g; 0%

Sugars: 1g

Protein: 4g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 2%; 2%

Calcium: 10%; 10%

Iron: 0%; 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;