Courtesy of: Joanna Caley
**The grand prize winner of our July 2, 2011 pie contest!**
1 1/2 lbs onions, thinly sliced
2 Tbsp olive oil
1/2 lb Jack or Gruyere cheese, shredded
1 lb plum tomatoes cut into wedges
1/4 c ripe brine-cured olives, pitted
Salt and pepper to taste
Butter pastry dough
Preheat oven to 375 degrees.
In a large heavy skillet, cook onions in oil, covered, over moderate heat. Add salt and thyme and stir occasionally until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
On a lightly floured surface with a floured rolling pin, roll dough into a 14-inch round (about 1/8" thick). Transfer dough to a 12-inch tart pan with a removable bottom. Unfold dough, easing to fit, and trim overhang to 3/4". Fold overhang toward center and press against side of pan. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan. Tart can be served warm or room temperature.