Tomato and Cheddar Tarts

Ingredients

• 10 oz bagged shredded
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon olive oil 
• 14 oz onion spanish thinly sliced
• 15 oz pie crust with 2 crusts) prepared
• 1 teaspoon salt 
• 4 medium tomatoes sliced
• 2 tablespoons water 

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 425F. Season sliced tomatoes with 1/2 tsp. salt and pepper; set aside.
2. Heat olive oil in a medium nonstick skillet over medium heat.
3. Add sliced onions and water; cover and cook, stirring occasionally, until very soft, about 10 minutes. Uncover and then season with remaining salt. Cook until the onions are dry, about 5 minutes.
4. Let cool.Unroll pie dough on one side of a large baking sheet.
5. Spread 3/4 cup cheese evenly on dough, leaving a 1-inch border. Top with half of onion and half of tomato and then sprinkle 1/4 cup cheese on top. Fold border of dough partially over filling. Repeat with remaining piece of dough and other ingredients.
6. Bake tarts until crusts are golden brown and flaky, about 50 minutes.
7. Let cool for 5 minutes, then cut into large wedges and serve.