Heirloom Tomato Tart

Summertime means tomatoes, and lots of them. Here is one of my new favorite ways to eat them. This would make an excellent brunch dish.

Ingredients:

1 baked tart or pie shell 
3-4 medium/large heirloom tomatoes
1/2 c pesto
1 large onion, thinly sliced
2 T olive oil
1/2 c Parmesan, grated
1 T chopped green onions for garnish
Salt and pepper

Preheat oven to 400 degrees F. Slice tomatoes in 1/4 inch slices, and allow to drain in a colander for 20 minutes, tossing occasionally. Cook onions over medium heat in 1 T of olive oil until soft and golden brown. Spread pesto over baked tart/pie shell, top with cooked onions, and then arrange tomato slices on top. Sprinkle with Parmesan. Drizzle lightly with 1 T olive oil, and salt and paper to taste.

Bake for 15-20 minutes until cheese is melted and bubbly. Allow to rest for 10 minutes before serving. Garnish with green onions. Can be served hot or room temperature.