3tablespoonsGrape Leaf Walnut PestoRecipe follows; or you can just use regular pesto
2ouncescrumbled feta cheese
1/4cuppacked fresh spinachchiffonade
1large onionhalved and sliced thin, end-to-end
In a large skillet over medium high, cooked sliced onions in butter, stirring occasionally for about 20 minutes, or until onions are soft and deep golden brown (The edges of some, but not all, of the onions should be very dark brown).
Preheat oven to 450°F. (Or 425° F for glass pie plates and some anodized aluminum baking pans.)
Lay the pie crust into a shallow pie dish or tart pan. Crimp or trim edges.
Spread pesto over the bottom of the pastry. Layer on caramelized onions, and then feta. Cover the entire tart with cherry tomatoes.
Bake for 20 minutes, checking crust edges after 15 minutes: if they are getting too brown, cover with a strip of aluminum foil or a pie shield.
The tart is done when the cherry tomatoes begin to burst and the crust is a light gold brown.
Remove from oven and allow to rest 10 minutes. Sprinkle with a chiffonade of fresh spinach.
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