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.