TOMATO CROSTATA

• Heat a large skillet over medium-low heat. Add the olive-oil, onions and a good pinch of salt. Cook slowly for about 20-30 minutes, stirring occasionally until the onions are soft and deep golden brown. Set aside. (This can be done up to 5 days before)

• Preheat the oven got 425 degrees.

• Unroll the pie crust on a parchment lined sheet pan.

• In a bowl, whisk or beat 1 egg, goat cheese, heavy cream, and the Parmigiano-Reggiano and 1/2 teaspoon of salt. Add the sliced basil and stir. Spread the cheese filling onto the pie crust, leaving a 1-inch border around the edges.

• Add the caramelized onions on top of the cheese.

• Arrange cherry tomatoes on top of the cheese and onions. Fold dough edges over the filling to form a border, pleating the dough as you go. Brush the dough with an egg wash using the remaining egg.

• Bake on the middle rack for approximately 18-25 minutes- or until golden brown. Let cool. Garnish with additional basil if desired.