given my blog’s name, you’d have thought i’d have a plethora of tomato recipes on the site! well, i finally got around to writing up a tomato tart recipe. it was also a good opportunity, too, to use up all the cherry tomatoes that i had been amassing in my fridge. of course, it turned out that i was a few tomatoes shy ,but i think i had just enough to fill up the tart shell in a decent enough manner.
did i ever mention that tarts, savory and sweet, are like the perfect thing to make when entertaining? you can make all the individual parts in advance, store them in your fridge, and just assemble and bake the day of. Or, if you’ve got plenty of fridge space, you can just make the whole thing a day or so in advance, and re-heat. i baked mine in the morning, and got away with serving it at room temperature later in the evening.
or, if you’re, hubs you can gobble up the leftovers for breakfast straight from the fridge. . . i suppose it’s a bit like eating cold pizza for breakfast?
Tomato & Caramelized Onion Tart
(makes 1 nine-inch round tart)
|Pate Brisee||About half recipe here|
|Onions||3 medium sized onions|
|Dijon Mustard||1 tbsp|
|Assorted Cherry Tomatoes||2-3 cups, washed and dried. Remove stems and leaves, if any|
|Salt & Pepper||1-2 tsp each|
|Olive Oil||1 tbsp +1 tbsp, separately|
- Roll-out the dough on a well-floured surface until it is about 13 inches wide and about 1/16th inch thick.
- Fit the dough into a 10 inch tart ring.
- Place the raw tart shell in the freezer and pre-heat oven to 350ºF. When the oven reaches 350ºF, bake the tart shell for 15 minutes. Then brush on some egg white and bake for 10 more minutes. Remove from oven to cool.
- Slice onion into thin rounds.
- Heat butter and 1 tbsp of olive oil in a flat skillet.
- Add in onions and cook on low heat until the onions have caramelized. Yes, you can do this quickly over high heat, but onions won’t release their sugars unless you do this low and slow. It will take 25 minutes or so. Patience is a virtue…
- Remove caramelized onions from skillet and mix with mustard.
- Spread the onions on the bottom of the tart in an even layer.
- Toss tomatoes with salt, pepper and olive oil in a bowl.
- Arrange the tomatoes on top of the onions.
- Bake for another 40 to 45 minutes, or until the tomatoes are puckered and slightly charred.