Cherry Tomato Tart

From The Pioneer Woman (one of my culinary heroes) - "A ridiculously delicious - and simple - way to celebrate cherry tomatoes."
(serves 8)

4 T. butter
2 whole large sweet* onions (I would use Walla Wallas) halved and sliced thin
Kosher* salt and freshly* ground pepper, to taste
2 whole store bought pie crusts (not frozen*) or one good sized homemade crust
1&1/2 cups grated Fontina or Monterey Jack cheese
1/4 cup freshly* grated Parmesan
1/4 cup grated Gruyere or Swiss
3 cups whole cherry tomatoes (yellow or red), washed and dried (use more, if needed)
1 egg
1/4 cup 2%* milk
16 fresh basil leaves or more, if needed, chiffonaded (rolled up and thinly sliced to make ribbons*)

Heat a large skillet over med.-low heat. Add the butter, onions, S&P, and cook for 20-25 mins., stirring occasionally, until the onions are soft and deep golden brown (caramelized*). Set aside.
Preheat the oven to 450. "Smush" both pie crusts into a ball, knead around a bit to combine them, then roll it out into one large, oblong* crust. Lay onto a shallow quarter sheet pan, a tart pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, spread on the onions, then sprinkle the tomatoes over the cheese. Mix together the egg and milk in a small bowl, and brush it all over the crust and around the edge of the tart. Bake the tart for 15-18 mins., watching carefully to make sure the crust doesn't burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425. Remove the tart from the oven and allow it to sit for 5 mins. You will notice liquid from the tomatoes on the surface. This will be absorbed. Sprinkle the basil chiffonades all over the top. Cut into squares and serve with a smile*.

"Live the life that God has chosen for you, but pursue the future. Stretch!!"

Have FUN today!!

Love,

MM