Tomato and Cheddar Tarts

By learen

Ingredients

• 4 med tomatoes sliced 1/4 in thick
• 1 t salt
• 1/4 t black pepper
• 1 T olive oil
• 1 Spanish onion, thinly sliced
• 2 T water
• 15 oz box of prepared pie crust (2 in the box)
• 2 c shredded cheddar cheese about 10 oz

Preparation

Step 1

Preheat oven to 425. Season sliced tomatoes with 1/2 t salt and pepper; set aside.

Heat olive oil in a med nonstick skillet over med heat. Add sliced onions and water, cover and cook, stirring occasionally, until very soft, about 10 min. Uncover and then season with remaining salt. Cook until the onions are dry about 5 m in. Let cool.

Unroll pie dough on one side of a large baking sheet. Spread 3/4 c cheese evenly on dough, leaving a 1 in border. Top with half of onion and half of tomato and then sprinkle 1/4 c cheese on top. Fold border of dough partially over filling. Repeat with remaining piece of dough and other ingredients.

Bake tarts until crusts are golden brown and flaky, about 50 min. Let cool for 5 min and cut into wedges and serve.