Tomato/Onion Tart
by Rita RichardsonIn the Swiss city of Bern an onion harvest takes place in late November. At the fair, which takes place on the outskirts of town, everything from onion braids, to shallot wreaths, to onion tarts, to savory onion soup is for sale and the pungent smell of onions lingers in the smoky air. Make this easy-to-prepare tomato/onion tart for dinner and serve with a green salad.
Tomato/Onion Tart
1 prepared pie shell
1/2 cup cottage cheese
1/2 cup shredded cheddar cheese
2-3 onions, sliced very thin
2 sliced tomatoes
1/4 cup lightly buttered breadcrumbs
A sprinkling of fresh minced herbs like parsley and sage
(sage, especially fresh, goes well with onions)
Mix the sliced onions with the cheeses and layer in the pie shell. Top with tomatoes. Layer on the crumbs and a few of the herbs. Bake in a 400 oven for 20-25 minutes. Garnish with remaining herbs. Celebrate the humble onion!
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