Damaris Phillips - Tomato and Caramelized Onion Tart

Tomato and Caramelized Onion Tart

This rustic tart is packed with zippy, tangy tomatoes layered with creamy cheese and caramelized onions on a delicate buttery crust. In a hurry? A store-bought crust works too!

6 Servings

1 Hour, 30 Minutes

INGREDIENTS

1 stick butter or plant-based butter
1 ¼ cups flour, plus more for dusting
½ teaspoon granulated sugar
½ teaspoon salt
3-4 tablespoons ice water
2 tablespoons olive oil
2 medium sweet onions, julienned
3 tablespoons tomato paste
2 tablespoons lemon juice or water
1 cup shredded soft cheese (like fontina or Munster vegan or traditional)
½ cup shredded dry cheese (like Parmesan, gruyere, aged Gouda, vegan or traditional)
1 tablespoon chopped thyme or 1 teaspoon dried
3-4 Roma tomatoes, sliced (can also include cherry tomatoes, cut in half)
Salt and pepper

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment and set it aside. Add the butter, flour, sugar, and salt to a food processor. Pulse until it resembles a coarse meal. Turn on low and drizzle in the water. Mix until it just starts to come together and pull from the side of the bowl. Turn out onto floured surfaces. Knead slightly and then form into a ball. Wrap in plastic wrap and let rest for 30 minutes.

While the pie crust rests, make your caramelized onion. Add the olive oil and onions to a cold pan. Turn on medium-low heat and stir constantly as the oil coats the onions. Season with salt. When the onions start to release their juices, cover the pan for 4-5 minutes to let the onions steam until tender. If they don’t have much juice add a tablespoon or two of water. Remove the lid and stir occasionally to keep them from sticking. Continue to cook until the onions are tender and slippery, stirring until the desired amount of caramelization takes place, 4-5 minutes. Set aside to cool.

After it has rested, roll the dough into a 12–13-inch round. Using your rolling pin roll the dough up to transfer it to the cookie sheet. Combine the tomato paste and lemon juice. Taste and season with salt and pepper. Set aside. Combine the two cheeses in a bowl and mix.

To the bottom of the crust add the tomato paste mixture and spread a thin layer over the whole crust. Add half of the cheese and then add the onions. Season with pepper and a sprinkle of thyme. Add the remaining cheese, a sprinkle of pepper, and thyme. Arrange the tomatoes on the top. Sprinkle with the remaining thyme, pepper and salt.

Bake on the bottom rack of your oven until the crust is fully baked and the tomatoes have concentrated for about 55-60 minutes. Remove from the oven and cool slightly before serving. Can also be served at room temperature.