Roasted tomatoes really shine against a backdrop of rich caramelized onions, nutty Gruyere cheese, and flaky pastry crust in this tomato & onion tart recipe.
It’s playing on a constant loop right now since I’m popping little tomatoes in my mouth just as quickly as the plants produce them in these golden days of summer.
Tomatoes are like candy, only better, since you can eat them all you want without any of the sugary guilt. While the zucchini harvest sometimes requires creativity, disposing of an abundance of tomatoes poses no such challenges.
There’s no scarcity of dishes that give summer tomatoes’ sweet, bright flavor center stage. On bread or pasta, there’s really nothing finer than chopped fresh tomatoes tossed with basil and olive oil. And as far as lunch goes, what’s better than thick tomato slices tucked in a sandwich along with bacon and lettuce? When I’m feeling the need to get more elegant, though, I make tomato & onion tart.
The mere thought of rolling out buttery pastry crust, layering it with caramelized onions, sprinkling on Gruyere cheese, and topping it all off with tomato wedges gets my mouth watering. As the tart bakes, the tomatoes roast slowly, intensifying their already brilliant flavor. With the sweet, deep richness of caramelized onions, the nutty, complex flavor of Gruyere cheese, and a delicate, flaky pastry crust, this tomato tart pretty much puts anyone who eats it in a state of unmediated bliss.
Tomato & Onion Tart
Adapted from Epicurious.
- 1¼ cups flour
- ½ teaspoon salt
- ⅛ teaspoon freshly grated nutmeg
- 1½ sticks unsalted butter, cut into thick slices
- ¼ cup ice water, strained
- 2 tablespoons olive oil
- 2 large onions, sliced thinly
- ½ teaspoon salt
- ½ pound Gruyere Cheese, grated
- 1 pound tomatoes, sliced in ¼ to ½-inch wedges
- salt & pepper, to taste
- To prepare the pastry dough, whirl dry ingredients for crust in the bowl of a food processor. Add half the butter and process until you no longer see chunks. Add remaining butter and process briefly, leaving chunks the size of peanuts.
- Working quickly, turn on the food processor and pour the ice water through the feed tube, stopping before the dough comes together. Pinch a bit of the dough between your fingers. If it does not stick together, add a couple of teaspoons more water and whirl briefly.
- Turn out the dough onto a large piece of plastic wrap. Use the plastic wrap to help you create a large, flat disk: fold the edges of the dough toward the center and press down to smooth out the roughness. Refrigerate dough for at least 30 minutes.
- To prepare the filling, heat olive oil over moderate heat in a large, heavy skillet. Add onions and ½ teaspoon salt and stir to combine. Cook, covered, until softened, about 20 minutes, lifting the lid occasionally to stir.
- Remove lid and continue cooking, stirring occasionally, until onions are pale golden and any remaining liquid evaporates. Remove skillet from heat to cool onions slightly.
- Roll out dough into a 14-inch circle. Transfer to an 12-inch tart pan with a removable bottom. Fold overhanging edge down inside the tart pan, pressing gently to help it adhere. Spread onions over the dough and top with cheese. Arrange tomato wedges in concentric circles over the cheese. Season with salt and pepper.
- Bake in an oven heated to 375° F until the crust is golden, about 50 to 60 minutes. Serve warm or at room temperature.