Tomato and Onion Tart

Tomato and Onion Tart

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

Prep Time

35

Minutes

Total Time

1:15

Hr:Mins

Makes

12

servings

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
box Pillsbury® refrigerated pie crusts, 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)
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 160
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 160mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 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 Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.