Tomato tart
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!
Servings: 8
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
per ¼ tart (recipe makes 2 tomato tarts)
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!
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!