Recipe: French Onion Tart

There's no need to spend hours in the kitchen fussing over piecrust when you can buy the ready-rolled variety.

Use that blessed invention in this Real Simple magazine recipe for dinner in a flash.

Yield: 6 servings

1 9-inch pre-rolled piecrust

2 15-ounce jars whole onions

1/2 teaspoon sugar

1/4 cup pitted olives, sliced

1 2-ounce can flat anchovies, drained (optional)

1/2 cup grated Parmesan

Preheat over to 425 degrees.

Use the piecrust to lin a 9-inch pie plate or a 9-inch fluted tart tin with a removable bottom.

Drain the onions and press out any excess liquid.

Chop the onions and spread them on top of the dough, then sprinkle with the sugar.

Scatter on the olives and arrange the anchovies on top. Sprinkle with the Parmesan.

Bake 25 minutes. Let cool 5 minutes to set.