- 6
Ingredients
- 1 refrigerated pie crust (from a 15-oz box of two)
- 2 Tbsp olive oil
- 1 large onion, halved and thinly sliced
- 1 1/2 tsp chopped fresh rosemary or 1/2 tsp dried
- 1/4 tsp each salt and pepper
- 1 cup shredded fontina cheese
- 6 plum tomatoes, sliced
Preparation
Step 1
1. Position oven racks so one is in middle, the other in highest position. Heat oven to 450 degrees F. Fit pie crust into a 9-inch tart pan with removable bottom, trim dough extending above pan. Lightly prick bottom with a fork.
2. Place on a baking sheet and bake crust on middle oven rack 9 to 11 minutes until golden.
3. Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion, rosemary and 1/8 tsp each salt and pepper. Cook, stirring occasionally, 10 minutes or until golden.
4. Transfer tart pan to baking sheet. Heat broiler. Immediately sprinkle cheese over bottom of crust and top with onion. Arrange tomatoes in slightly overlapping concentric circles on top to cover. Brush with 1 Tbsp oil; sprinkle with remaining salt and pepper. Cover crust edge with foil to prevent scorching.
5. Broil 8 to 12 minutes until tomatoes just begin to char. Let stand 5 minutes. Carefully push tart bottom through sides; place on serving plate. Serve warm or at room temperature.