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+ servings

Tomato & Onion Tart

Adapted from Epicurious.
Course: Brunch, Dinner, Lunch
Keyword: cream pie, savory pie, savory tart, tomatoes
Servings: 8


Pastry Dough

  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly grated nutmeg
  • 3/4 cups unsalted butter cut into slices
  • 1/4 cup ice water strained


  • 2 tablespoons olive oil
  • 2 large onions thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/2 pound Gruyere cheese grated
  • 1 pound ripe tomatoes sliced in 1/4 to 1/2-inch wedges
  • salt and pepper to taste


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.

Tart Filling and Assembly

  • Preheat oven to 375° F.
  • Heat olive oil over moderate heat in a large, heavy skillet. Add onions and ½ teaspoon salt, stirring to combine. Cook, covered, until softened, about 20 minutes, lifting the lid occasionally to stir.
  • Remove the lid and continue cooking, stirring occasionally, until the onions are pale golden and any remaining liquid evaporates. Remove skillet from heat to cool onions slightly.
  • Roll out the dough into a 14-inch circle. Transfer the dough to a 12-inch tart pan with a removable bottom. Fold the 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 preheated oven heated until the crust is golden, about 50 to 60 minutes. Serve warm or at room temperature.