Rolled refrigerated pie crust is the base for a pretty, pleasing pizza showcasing sweet onions, tomatoes and cheese.
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1
-
tablespoon extra-virgin olive oil or vegetable oil
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1
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tablespoon butter or margarine
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1
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large sweet onion (such as Maui or Walla Walla), quartered, thinly sliced
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1
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box Pillsbury™ refrigerated pie crusts, softened as directed on box
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1/4
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cup grated Parmesan cheese
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2
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medium plum (Roma) tomatoes, thinly sliced
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1/2
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small zucchini, thinly sliced
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1/4
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cup whipping cream
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1
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egg
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3/4
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cup shredded Gruyère or Swiss cheese (3 oz)
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4
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medium green onions, thinly sliced (1/4 cup)
Steps
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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.
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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.
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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.
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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
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 PER SERVING
Serving Size: 1 Serving
- Calories
- 150
- Calories from Fat
- 100
% Daily Value
- Total Fat
- 11g
- 17%
-
- Saturated Fat
- 5g
- 25%
- Trans Fat
- 0g
- Cholesterol
- 35mg
- 12%
- Sodium
- 135mg
- 6%
- Total Carbohydrate
- 9g
- 3%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 4g
- 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;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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