• 1 large sweet onion, sliced
  • 2 tablespoons olive oil
  • 1 crust pastry dough
  • 4 ounces Ohio mozzarella cheese, shredded
  • 4 ounces Gruyere cheese, shredded
  • 3 Ohio plum tomatoes, sliced
  • 1 large Ohio yellow tomato
  • salt and freshly ground pepper to taste
  • 3/4 cup half and half
  • 2 Ohio egg yolks
  • freshly grated nutmeg
  • 1/4 cup Nicoise olives, pitted and chopped



Preheat oven to 375ºF. Place large, heavy skillet over medium-high heat; adding oil. When hot add onions; sautéing until all liquid has evaporated and onions are a nice golden brown. Cool. Roll pastry to fit 12-inch tart pan with removable rim. Ease dough into tart pan; trimming dough to 1-inch overhang. Fold overhang into rim; pressing to adhere to sides. Spread onions on bottom of tart shell. Top with cheese and arrange tomatoes in circle around and all over tart. In liquid measuring cup, stir together half and half and egg yolks. Pour over tart. Grate with fresh nutmeg. Bake 30 to 35 minutes or until knife is inserted and comes out clean and tart is golden brown. Garnish with olives.