Recipes

Go Back

Tomato and Onion Tart

Wednesday, October 21, 2015


Courtesy of:  Joanna Caley


**The grand prize winner of our July 2, 2011 pie contest!**


Ingredients
1 1/2 lbs onions, thinly sliced
2 Tbsp olive oil
Fresh thyme
1/2 lb Jack or Gruyere cheese, shredded
1 lb plum tomatoes cut into wedges
1/4 c ripe brine-cured olives, pitted
Salt and pepper to taste 
Butter pastry dough

 

Directions
Preheat oven to 375 degrees.

In a large heavy skillet, cook onions in oil, covered, over moderate heat.  Add salt and thyme and stir occasionally until softened, about 20 minutes.  Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates.  Remove skillet from heat to cool onions slightly.

On a lightly floured surface with a floured rolling pin, roll dough into a 14-inch round (about 1/8" thick).  Transfer dough to a 12-inch tart pan with a removable bottom.  Unfold dough, easing to fit, and trim overhang to 3/4".  Fold overhang toward center and press against side of pan.  Spread onion mixture over dough and top with cheese.  Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.

Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack.  Remove rim of pan.  Tart can be served warm or room temperature.

 

Go Back


Go Back


Tags

imam tomato chiles sweet potato remoulade vegetarian fondue peppers maple syrup pickled butter white beans melon pine nuts buttermilk gouda peas Tomatoes anise dilly conserve honey pumpkin parmigiano prosciutto peach chili verde sour scapes thai carrot fronds Bread wheat flour fritter Salad asparagus tomato juice gin fraiche flank steak bloody mary snow peas turnips pecan carrot top sausage fennel bulb gratin carrots paste mushrooms cilantro sunchokes tuscan hazelnuts compote gazpacho frittata ramps casserole stuffing chives beer barley Cider sesame celeriac onions Swiss Chard lettuce tomato corn pie spring Squash mint pudding shitake basil kluski cream cheese pepper lemon grass plum goat Cheese Poblano Chili Side Butternut pineapple walnuts coriander crepes currants pears Corn dijon coconut milk strawberries Greens steak mustard greens spelt bacon watercress chimichurri absinthe beets okra nectarine Dressing celery hearts pancake pecans shiitake reggiano Recipes caesar blue cheese cranberry jam egg cake plum tomatoes bulgar Chevre anchovy zucchini kohlrabi blueberry habanero panzanella Jerusalem artichoke egg noodles sour cream Vegan bread pudding almonds flank mushroom kalamata swiss strawberry Apple spiced winter squash vinaigrette cornmeal vegetable cucumber dill tomatoe shrunken heads fennel seeds carrot tops jack rouille shelling onion Salsa sherry almond milk bosc strata bean Cranberry Beans polenta celebration radishes walnut oil brown sugar celery root Rice wine vinegar cantaloupe Potato green beans creme wrap hickory feta coeur a la creme latkes sandwich meatballs bruschetta olives jack cheese chocolate baby bok choy fritters cockaigne pasta oats plums tortillas knots heavy whipping cream Drinks curry baguette daisy tenderloin tostadas scallions vanilla wafers chicken bell pepper couscous gorgonzola syrup apples autumn pie chimmichurri poblano beef chipotle coeur leeks sweet tart chorizo wasabi Spread Red Onion beet greens green pepper bayeldi shallots bulgar wheat Tomatillos roasted Kale capers buckwheat garlic parmesan rhubarb cheese yellow onion pesto Spinach cointreau maple sauce gruyere Leek Beans chili peppers cauliflower berry bok choy cream sandwiches kirsch slaw yogurt Farmers' Market biscuits pork chop arugula bbq artichoke chicken dinner salad pork chilies eggs Soup Eggplant potatoes collins muffins turnip Shitake Mushrooms beet fennel radish crisp