Tomato Tart

Ingredients:
4 Tblsp butter
2 whole (large) onions, Thinly sliced
Salt and pepper, to taste
2 whole store-bought pie crust (or 1 large homemade crust)
1 1/2 cup Fontina or Monterey Jack cheese, grated
1/4 cup fresh grated Parmesan cheese
1/4 cup Gruyere or Swiss cheese, grated
3 cups cherry tomatoes (red or yellow, or combo)
1 egg
1/4 cup milk
16 whole basil leaves

Preparation:
1. Preheat the oven to 450 F.

2. Saute onions, salt and pepper in the butter. Cook for 20 to 25 minutes until the onions are soft and deep golden brown. Set aside.

3. Knead pie crusts together into a ball, then roll out into a thin (single) crust.

3. Place crust into a large jelly roll pan, or cut in half and use two standard pie plates.

4. Sprinkle on all cheese in a single layer, then top with caramelized onions. Add tomatoes and basil last.

5. Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart.

6. Bake for 15 to 18 minutes, watching crust carefully. Crust should be deep golden brown, and tomatoes should start to pop apart. Reduce heat to 425 if tomatoes are done too far in advance of the crust.

7. Allow to sit five minutes before serving.