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

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

By Pillsbury Kitchens

Updated February 11, 2010

Make With

Pillsbury Pie Crust

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)

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.

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 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;