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. [amd-zlrecipe-recipe:33]