Tomato-Onion Tart
This quiche-like dish is a great hors d'oeuvre but can easily be served as an appetizer or lunch entrée with a small salad.
Ingredients
- Pie Crust (prepared separately or store-bought)
Filling
- ¼ cup Olive OIl
- 1 Large Diced Onion
- 2 cloves Minced Garlic
- 8 Plum Tomatoes (halved)
- 3 Eggs Beaten
- ¼ cup Grated Parmesan Cheese
- 1 cup Shredded Mozzarella
- ½ tbsp Crushed Red Pepper Flakes
Instructions
Pie Crust
- Roll out Pie Crust and place in tart pan or sheet pan. Place parchment paper over top of crust and fill with dried beans or raw rice.
- Bake in 350℉ oven for approximately 10-15 minutes or until crust is golden. Remove beans or rice.
Filling
- While crust is baking sauté Olive Oil, Onion and Garlic for 3 minutes.
- Add Plum Tomatoes and cook for 6-8 minutes or until tomatoes are slightly soft and place on pie crust.
- In bowl mix Beaten Eggs, Grated Parmesan Cheese, Shredded Mozzarella and Crushed Red Pepper Flakes. Pour mixture over tomatoes.
- Bake in 350℉ oven for approximately 20-30 minutes or until tart is set and golden brown. Let rest for 5 minutes before cutting into desired sizes.
