Tomato and Onion Tart

Ingredients:

• 3 large onions, sliced thin
• 3 tablespoons butter
• 1 package frozen puff pastry, thawed per package instructions
• 3/4 lb shredded Monterey Jack cheese
• 3/4 lb plum tomatoes, cut into thin rounds
• 3/4 lb orange or yellow tomatoes, cut into thin rounds
• salt and pepper to taste
• fresh basil leaves for garnish

Melt butter in a large skillet over medium heat. Add onions and cook, stirring occasionally, until onions are soft and begin to brown. Remove from heat and set aside.

Preheat oven to temperature recommended by puff pastry manufacturer. Lay pastry sheet on a parchment-lined sheet pan, and dock the center of the sheet, leaving a 1″ border around the outer edge. (The undocked border will rise and form a crust.)

Spread onion mixture over docked area of pastry, avoiding undocked edges. Top onions with cheese. Arrange tomato slices on top, alternating colors to form a pattern. Season with salt and pepper.

Bake per pastry instructions. Cool before slicing into rectangles, and serve warm or at room temperature. Garnish with basil leaves.

Serves 12-16 as an appetizer, or 3-4 as a main course.