Many nights I stare at my pantry and pour through my fridge trying to think of something to make for dinner. I'm looking for easy -ALWAYS looking for easy - but many times I'm also thinking "different." The "outta left field" and "so glad I thought of it" dish that fits the bill is an Onion Tart. Mmmmm. I'm so happy I remembered this!

Here's what you need:

1 pie shell
2 large sweet onions (Videlia/Maui)
1-2 cups grated Swiss or Mozzarella cheese (or a combination)
2 Tablespoon olive oil
1/3 cup fresh basil or dried basil to taste

Preheat oven to 450 degrees. Roll out one pie circle and place into a tart or quiche pan. Many times people prick the pie shell, but that will make this recipe soggy, so DO NOT prick the pastry!Bake for 10 minutes or until lightly brown. My picture below shows the shell slightly more brown. If the shell puffs up, gently press down with a wooden spoon so it's flat. Reduce oven temperature to 375 and let shell cool completely. Meanwhile, using a sharp knife or mandolin (one of my favorite kitchen gadgets!), slice onions thinly.Heat 2 Tablespoons olive oil in a medium skillet.

Sauté the onions until translucent.Add cheese to the cooled shell.Top with onions.

My preference is to use fresh basil, but since this is so often a "pantry" dish of what I have around the house, I sprinkle dried basil on top.

Bake at for 25-30 minutes. Allow to cool a little before serving. This dish can also be served cool for a brunch dish.

Enjoy!