Tomato-and-Onion Pie Recipe Print Page

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Photo by: Sara Gray

Tomato-and-Onion Pie

Coastal Living MAY 2005

Yield: Makes 8 appetizer servings

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

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

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

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.

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Tomato-and-Onion Pie recipe