Tomato-and-Onion Pie

Ingredients

• 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

Preparation

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.