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Savory Onion and Apple Tart
2 tablespoons olive oil6 medium onions, thinly sliced (about 8 cups) 2 medium apples, cored and thinly sliced (about 3 cups), divided 1 can (13.8 ounces) refrigerated pizza dough (such as Pillsbury)* 1/2 cup crumbled goat or feta cheese 2 tablespoons chopped fresh thyme or 2 teaspoons dry thyme Preheat oven to 425 F. In large, nonstick skillet, over medium-low heat, heat oil. Add onions and half of the apples; cook, stirring occasionally, until very soft and begin to caramelize, about 25 minutes (mixture will appear to "melt "and become spreadable). Meanwhile, coat baking sheet with non-stick spray. Press dough into rectangle on baking sheet. Prick dough all over with fork tines to prevent bubbling. Bake until lightly brown, about 10 minutes; remove from oven. Spread apple-onion mixture over dough; sprinkle with cheese. Just before serving, top with thyme and remaining sliced apples; broil on high until apples begin to wilt, about 1 minute. Cut into squares and serve. Yield: 16 appetizer servings *Substitute large prepared baked pizza crust (such as Boboli) for the refrigerated pizza dough; omit baking crust.  |