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Side Dish
French
6 - 8 servings
30 minutes
1 hour 25 minutes
2 pounds organic yellow onions, sliced thin
2 tablespoons olive oil
1 sheet butter pastry dough for a single curst 12 inch tart
1/2 pound Jack Cheese or Gruyere Cheese, shredded (about 2 pounds)
1/2 pound Heirloom Tomatoes (use Brandywine Tomato), cut into 1/2 inch wedges
1/4 cup Niçoise Olives, pitted
In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes.
Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates.
Remove skillet from heat to cool onions slightly.
Preheat oven to 375°F.
On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick).
Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish.
Unfold dough, easing to fit, and trim overhang to 3/4 inch.
Fold overhang toward center and press against side of pan or dish.
Spread onion mixture over dough and top with cheese.
Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack.
Remove rim of pan if necessary.
Serve tart warm or at room temperature.
