ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tomato-and-Onion Pie

Sara Gray
Yield Makes 8 appetizer servings


  • 1/2 (15-ounce) package refrigerated piecrust
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/2 cup chopped fresh basil
  • 6 ounces crumbled goat cheese, divided
  • 1 pound plum tomatoes, thinly sliced
  • 1/3 cup sliced kalamata or black olives
  • Garnish: fresh basil

How to Make It

  1. Prepare and bake piecrust in a 9-inch pie plate according to package directions.

  2. Heat olive oil in a skillet; add onion, and cook 15 minutes or until tender. Stir in salt and pepper.

  3. Spread onion over bottom of crust, and top with basil and 1 cup goat cheese. Arrange tomatoes over cheese. Top with olives. Sprinkle with remaining cheese. Bake at 375° for 8 to 10 minutes or until cheese starts to brown slightly. Garnish, if desired.