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

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