9 oz. store bought puff pastry, defrosted
1 egg white
1 lg onion, finely chopped
4 T extra virgin olive oil
2 cloves garlic, finely chopped
salt and pepper to taste
5 tomatoes, firm and ripe, sliced 1/4 inch thick
1 t sugar
12 basil leaves, rolled and sliced thin, (chiffonade)
Preheat oven to 450 degrees. Roll out pastry dough to fit a 12-inch tart pan. Let it overlap slightly. Put in the refrigerator for about 30 minutes. Brush the pastry with half of the egg white, prick all over with a fork and bake for 10 minutes or until it puffs up and turns golden. Remove from oven and pan, brush the other side with the remaining egg white and return to oven for about 8 more minutes or until golden. Let cool.
Meanwhile, saute the onion in half of the olive oil until tender, add the garlic and saute until just barely golden, do not brown. Remove from the heat and cool. Spread the onion mixture over the baked pastry and lightly salt and pepper. Arrange the tomatoes over the top on overlapping circles. Brush with the remaining olive oil and sprinkle again lightly with salt and pepper and the sugar. Return to oven for about 15 minutes, remove and sprinkle with the basil, serve hot or at room temperature.