Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Onions - (abt 1 1/2 lbs) - sliced thin (large)

  2. 2 tablespoons 30ml Olive oil

  3. Butter Pastry Dough - seeNote,

  4. For a single-crust 12" tart

  5. 1/2 lb 227g / 8oz Dry Jack or Gruyere cheese - shredded

  6. 1/2 lb 227g / 8oz Plum tomatoes - cut 1/2 lb 227g / 8oz Medium yellow tomatoes -(abt 2)

  7. 1/2 lb plum tomatoes - cut 1/2" wedges

  8. 1/4 cup 59ml Nicoise olives - pitted

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. * Note: See the "Butter Pastry Dough" recipe which is included in this collection.

  2. In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.

  3. Preheat oven to 375 degrees.

  4. On a lightly floured surface with a floured rolling pin roll Butter Pastry Dough into a 14-inch round (about 1/8-inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.

  5. Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary.

  6. Serve tart warm or at room temperature.

  7. This recipe yields 12 to 16 servings as part of a buffet.


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