1 (9-inch) refrigerated pie crust, the “just unroll” type – not already in pie plate, at room temperature
1 large Vidalia onion, halved and thinly sliced
1 tablespoon olive oil
2 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1 cup Gruyere cheese, grated
2 medium ripe tomatoes, sliced 1/4-inch thick
1/4 cup pitted black olives, sliced, such as Kalamata or Nicoise
1 tablespoon fresh thyme leaves
1/4 cup Parmesan cheese, grated
salt and pepper to taste
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
In a large skillet heat olive oil. Add onion slices and sauté until onion softens. Drizzle with honey and vinegar and sprinkle with salt. Sauté until onions begin to brown, stirring often.
Meanwhile unroll crust and place in a 9-inch tart pan. Carefully fold excess crust down the side of the pan making the side of the tart 2 layers thick.
Spoon browned onions into the piecrust. Top with grated Gruyere cheese. Arrange tomato slices over cheese, overlapping slices as needed. Distribute olives over tomatoes, then thyme leaves and then Parmesan. Sprinkle with salt and pepper to taste.
Bake 45-50 minutes until cheese is melted and juices are bubbling. Remove from oven and cool at least 10 minutes before slicing. Serve warm or at room temperature. (If you are using a tart pan with a removable side, remove side after cooling to make slicing easier.)