Tomato Tart

presented by Bent Creek Lodge

Yield: 1 9" pie

1 pie shell
1 cup grated Gruyere cheese
4 onions, sliced & carmelized (sautéed in small amount of oil until soft & lightly browned)
2 each yellow & red tomatoes, sliced 1/4" thick
Small can sliced black olives
Chopped herbs, any of these: basil, oregano, thyme, parsley
Drizzle of balsamic vinegar
Drizzle of olive oil
Salt & pepper

Preheat oven to 400.
Place crust in 9" pie plate or quiche pan. Cover with cheese. Place onion over cheese. Swirl & overlap tomato to cover. Drop black olive(s) on top. Sprinkle with herbs. Drizzle a small amount of vinegar & oil. Season with salt & pepper.

Bake at 400 until crust is lightly brown (30-45 min)