This tomato tart features a buttery crust layered with caramelized onions, cheese, and the last of summer’s juicy, ripe tomatoes. It’s the perfect way to use up the garden’s last bounty of tomatoes!
Although summer may be coming to an end, I’m still trying to soak in the few remaining summer days. It’s the perfect time to enjoy all the fresh tomatoes because they never taste the same during the colder months.
What to do with the abundance of summer tomatoes
Usually by the end of summer I’ve eaten a gazillion tomatoes raw and have run out of ways to serve them. If you need a change, this tomato tart is a delicious recipe to use some of those last summer tomatoes. The tart calls for roasting the tomatoes, which really brings out their flavor and showcases their sweetness.
Add some sweetness & depth of flavor
Caramelized onions add a deep sweet-and-savory flavor. When you slow cook onions over an extended period of time , the natural sugars in the onions caramelize, resulting in an intense and amazing flavor. There really is nothing quite like caramelized onions to enhance a dish!
Don’t need many ingredients to make this tomato tart
- Store-bought pie crust
- Tomatoes
- Onion
- Garlic
- Cheese: gruyere, swiss, parmesan, mozzarella etc
- Basil
This recipe is simple and easy to make
Using store-bought pie crust is a shortcut to save you time with assembly. However, if you have a favorite homemade pie or tart crust, feel free to use that recipe for the base. Also, use your favorite cheese combinations, but be sure to include a good melting cheese with sharp flavor.
Who doesn’t love the combination of tomatoes and cheese? I mean this is essentially a pizza in pie form, which means you can’t go wrong!
This tomato tart is great to serve as an appetizer or to bring to a party. It also makes a delicious dinner when you pair it with a salad.
More recipes to use up your last summer produce
Chickpea Salad with Cucumbers & Tomatoes
Tomato tart
Ingredients
- 2 large onion halved & sliced thin
- 1 Tablespoon olive oil
- 2 cloves of garlic minced
- 2 pre-made pie crusts thawed
- ½ cup grated mozzarella
- ½ cup grated Gruyere
- ½ cup grated swiss cheese
- ¼ cup grated Parmesan
- 3 large tomatoes sliced thin
- Ground black pepper to taste
- Salt to taste
- 1 egg
- 10 whole Basil Leaves chiffonade
Instructions
- Caramelize onions. Heat a medium pan over medium low heat. Add 1 tablespoon of oil and heat for a minute. Add the sliced onions and stir to coat the onions with oil. Spread the onions out evenly over the pan and let cook slowly, stirring occasionally. Cook for 20-25 minutes, until the onions are soft and deep golden brown. When the onions start to brown add the garlic and stir. Once onions are a deep golden brown, set aside.
- Preheat oven to 450°F. Lightly grease 2 pie pans (or tart pan). Unroll the thawed pie crust and place in pie pans. In a small bowl combine all the cheeses. Divide the cheese in half and evenly sprinkle the cheese on the bottom of both pie crusts.
- Add the caramelized onions on top of the cheese layer. Next, add the sliced tomatoes on top, arranging to cover as evenly as possible, with a slight overlap. Sprinkle tomatoes with black pepper and salt. Lightly fold edges of crust over, making small crimps for a more elegant finish.
- In a small bowl, whisk the egg. Brush the egg all over the crust around the edge of the tart. Bake 20-25 minutes, watching carefully to make sure the crust doesn’t burn. If the crust is getting brown too fast, reduce the heat to 425°F. The tart is done when the crust is a deep golden brown all over.
- Remove the tart from the oven and allow it to sit for 5-10 minutes to cool. Garnish with basil and cut into wedges to serve.
Nutrition Facts
315 Calories, 18 gram fat, 10 gram protein, 30 gram total carbohydrate, 1 grams of fiber, 4 gram sugar, 345 mg sodium Can use a combination of your favorite cheeses. I used a shredded gruyere Swiss combination I bought from Trader Joes. Any cheese would be great: Monterey jack, pepper jack, provolone, asiago and more. If you are serving for an appetizer, make smaller slices to feed more people. Use your discretion with the amount of ingredients. Add less or more cheese, tomatoes and onions. Ratio doesn't have to be perfect. The tart can be reheated the next day in the oven and still tastes delicious!
What’s your favorite way to use summer tomatoes? Share in the comments below. Also, be sure to stay in touch and follow me on Facebook, Instagram and Pinterest
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