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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2	pounds	sliced	362.8743	84.7312	9.979	0.9072
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
pastry dough	1			-	-	-	-
monterey jack cheese	1/2	cups	shredded	-	-	-	-
plum tomato	1/2		cut	-	-	-	-
yellow tomato	1/2	lb	cut	34.0195	6.7585	2.2226	0.5897
nicoise olive	1/4	cup	pitted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.