Tomato Tart

Original Version by The Pioneer Woman

2-4 Tablespoons of Butter (depending on how many onions you use)
1 or 2 Large Sweet Onions, halved and sliced thinly
Double Pie Crust Dough (I used the one I use for my chicken pot pie).
~ 1 1/2 cups mozzarella cheese, grated
Parmesan Cheese
2-3 cups cherry or grape tomatoes, sliced in half or whole
Basil for garnish, if desired

Preheat oven to 450.

Carmelize onions by sauteeing them in butter for about 20 minutes, until onions are soft and golden brown. I only used one onion because I prefer not to cover the entire base with loads of onions.

Lightly spray rectangular baking pan with oil. I used a 10 x 15 inch pan.

Roll out pie dough and place in pan.

Sprinkle mozzarella and parmesan cheeses over the dough.

Place carmelized onions on top of cheeses.

Layer tomatoes on top of everything.

Cook for about 15 minutes but start watching the tart after about 10 minutes to make sure your crust isn’t burning.

Cook until the cheese is browned, and the tomatoes are wrinkled.

Let sit for about 5 minutes before cutting. Serve with fresh basil on top, if desired.