Fresh Tomato Tart

I bought 1 store made pie crust so halved all of the ingredients; there was no way 8oz of mozzarella would go in and leave room so I had to halve it to just 4oz. Also could only get fresh coriander so used instead of basil.

      1 tbsp Butter
2 small onions sliced thin.
salt & pepper, to taste
2 Storebought Pie Crusts OR 1 Good Sized Homemade Crust
 16 oz. grated mozzarella cheese
1/4 c. grated pecorino or parmesan reggiano cheese
3 cups cherry tomatoes
2 eggs
 1/4 cup milk
 8 basil leaves

1.      Heat a medium skillet over medium-low heat. Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Set aside.

2.      Preheat the oven to 450˚.

3.      Roll dough into a rectangle.  If you’ve never worked with pie dough before, this is so much easier than you think. Ina’s secret to rolling out dough is to start with a floured counter and roller, begin rolling out from the middle and then turn the dough piece slightly to ensure it’s not sticking to the counter.  Dough can also be pieced into place in the pan.  Lay onto a shallow small 13×9 sheet pan, a tart pan, or cut in half and use 2 standard pie pans.

4.      Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese.

5.      Mix together the eggs and milk in a small bowl and pour on top.

6.      Bake the tart for 15 to 18 minutes, watching carefully to make sure the crust doesn’t burn.  If the crust is getting brown too fast, reduce the heat to 425 F.