Summer Onion Tart

From Sue Forrester

1 12-inch piecrust	2 cups shredded cheese (Gruyere, Swiss are good)
2 large sweet onions, thinly sliced	¼ cup basil leaves
2 Tbs. Olive oil	2 large tomatoes, sliced
salt and freshly ground black pepper to taste	3 Tbs grated

Instructions: Preheat oven to 375. Toss the onion slices with the olive oil and season with salt and pepper. Arrange the onions on the bottom of the piecrust. Spread the cheese on top of the onions. Layer the basil leaves on top of the cheese. Arrange the tomato slices on top then sprinkle with the Parmesan. Bake 45 minutes to 1 hour, or until the crust is golden brown. Cool slightly before slicing. Serve warm or at room temp.