Tomato-And-Onion Pie

• 1/2 (15-ounce) package refrigerated piecrust
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/2 cup chopped fresh basil
• 6 ounces crumbled goat cheese, divided
• 1 pound plum tomatoes, thinly sliced
• 1/3 cup sliced kalamata or black olives
• Garnish: fresh basil

1. Prepare and bake piecrust in a 9-inch pie plate according to package directions.
2. Heat olive oil in a skillet; add onion, and cook 15 minutes or until tender. Stir in salt and pepper.
3. Spread onion over bottom of crust, and top with basil and 1 cup goat cheese. Arrange tomatoes over cheese. Top with olives. Sprinkle with remaining cheese. Bake at 375u0b0 for 8 to 10 minutes or until cheese starts to brown slightly. Garnish, if desired.

piecrust, olive oil, onion, salt, freshly ground pepper, fresh basil, goat cheese, tomatoes, black olives, fresh basil

Taken from www.myrecipes.com/recipe/tomato-and-onion-pie (may not work)