Tomato and Onion Tart

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

Save and Share

false

( 2 Ratings)

2 Ratings

5 Stars 100%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 1 )

3762a164-1c04-4b0a-b8ae-d627acb47dbe

Prep Time 35 min
Total Time 1 hr 15 min
Servings 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: 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)

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 160
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 160mg; 160%;
Total Carbohydrate: 10g; 10%
(Dietary Fiber 0g 0% Sugars 1g 1% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 2%;
Calcium: 10%;
Iron: 0%;

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;