Rustic Sweet Onion Tart

1 refrigerated piecrust* (7.5 ounces), at room temperature
2 medium red (Bermuda) onions*
6 ounces Swiss cheese slices
3 large eggs
2 teaspoon all-purpose flour
3/4 cup half and half
1/4 teaspoon salt
1/8 teaspoon black pepper

Preheat oven to 350 degrees F.

Place piecrust in a 12-inch tart pan with removable bottom. Press dough along the ridged sides. Set aside.

Peel and slice onions into 1/4-inch rings. Sprinkle 1/2 over the bottom of crust. Top with half cheese. (Cheese will not cover the onions, this is fine.) In a medium bowl, mix together eggs, flour, half and half, salt and black pepper. Mix well until frothy. Pour half the egg mixture over cheese. Layer remaining onion, cheese and finally egg mixture.

Bake uncovered for 50 minutes, until golden brown. Remove from oven and let cool for 5 minutes. Lift from sides* and serve.

* Notes

One piecrust is half of a 15-ounce box.

If you can’t find red onions, sweet white will work fine.

Here’s a trick for removing tart from the outside ring of pan: Place bottom of pan over a small bowl. Pan ring will either fall away (if sides have shrunk enough) or you can gently pull down on pan ring to remove.

Approximate Values Per Serving: 289.5 calories (27% from fat), 9 g fat (2 g saturated), 75 mg cholesterol, 27 g protein, 26.5 g carbohydrates, 3.5 g dietary fiber, 844 mg sodium

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