Onion and Olive Tart

1 prepared savory tart crust

1 tablespoon olive oil
9 cups vertically sliced yellow onion (about 2 1/2 pounds)
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
3 garlic cloves, chopped
1 cup chopped seeded peeled tomato
1/2 cup chopped pitted kalamata olives
1/2 cup (2 ounces) crumbled goat cheese
1/8 teaspoon freshly ground black pepper

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add onion, 1 teaspoon thyme, 1/2 teaspoon rosemary, and garlic. Cover and cook 15 minutes or until golden brown, stirring occasionally. Uncover; reduce heat, and cook 15 minutes or until onions are soft, stirring occasionally. Stir in tomato; cook 15 minutes or until mixture is almost dry. Stir in olives.

Spread onion mixture over dough, leaving a 1/2-inch border. Bake at 400? for 35 minutes or until crust is crisp. Sprinkle with cheese and pepper. Serve warm or at room temperature.


adapted from Cooking Light