Shelly's Recipe

ONION CHEESE AND TOMATO TART

Category: Tarts

Parmesan-Pepper Dough (recipe)
1 (1/4 oz) pkg active dry yeast
1 tbsp sugar
2/3 cup warm water (105 to 115 degrees)
2 cups flour, divided
1/4 cup grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

Filling
1 tbsp butter
1 medium onion, thinly sliced
1 cup shredded Swiss cheese
2 to 3 ripe tomatoes, sliced
Black pepper
2 tbsp chopped fresh chives

Make Parmesan-Pepper Dough. Sprinkle yeast and sugar over warm water in small bowl; stir until yeast is dissolved. Let stand 5 minutes or until mixture is bubbly.

Combine 1 3/4 cups flour, cheese, salt and pepper in large bowl. Pour yeast mixture and oil over flour mixture and stir until mixture clings together.

Turn out dough onto lightly floured surface. Knead 8 to 10 minutes or until smooth and elastic, adding remaining 1/4 cup flour if necessary. Shape dough into a ball; place in large greased bowl. Turn dough so that top is greased. Cover with towel; let rise in warm place 1 hour or until doubled in bulk.

4.Punch down dough. Knead on lightly floured surface 1 minute or until smooth. Flatten into a disc. Roll dough to make 11-inch round. Press into bottom and up side of buttered 9- or 10-inch tart pan with removable bottom.

Melt butter in large skillet over medium heat. Add onion; cook and stir 20 minutes or until tender. Spread onion over prepared dough. Sprinkle with cheese. Let rise in warm place 20 to 30 minutes or until edges are puffy.

Preheat oven to 400. Top dough with tomatoes. Sprinkle with pepper. Bake 25 minutes or until edges are deep golden and cheese is melted. Let cool 10 minutes. Transfer to serving platter. Sprinkle with chives. Cut into wedges before serving.