Tomato and Onion Tart

TOMATO AND ONION TART

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)

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.

Haylee’s Note:
I got this recipe from the Pilsbury website.