Tuesday, June 14, 2011


There is something about the smell of freshly picked tomatoes. The smell of dirt? The earthiness? I think it's because they smell like the backyard of my Grandpa's house, where he had a garden. I can't resist the urge to smell a tomato right after it's picked. The smell brings right back to that yard. And my Grandpa. In this recipe, the tomatoes shine. It is rustic and delicious. Serve as an appetizer, side dish, or serve along side a salad for a wonderful lunch.

Rustic Tomato and Caramelized Onion Tart

Dough :

2 sticks very cold butter; cut into small pieces
2 cups all purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/4 cup ice water


1 onion, thinly sliced
1 tablespoon olive oil
Butter, to brush pie tin
8 tomatoes (feel free to use different types, colors, etc)
2 tablespoons dijon mustard
1 cup shredded gruyere cheese
Kosher salt & Pepper
2 tablespoons, plus 2 teaspoons olive oil
1 large egg; lightly beaten
Fresh basil to garnish

Preheat oven to 375

Put the flour, butter, salt, and sugar into a food processor. Pulse quickly until the butter is the size of peas. Add the ice water in a small stream until the dough just comes together. Empty the bowl and roll the dough into a ball. Wrap in plastic wrap and put in the fridge until needed.

For the onions, heat the olive oil in a skillet over medium heat, then add the sliced onions. Stirring until they turn golden brown. This will take about 10-15 minutes.

Take the dough out of the fridge and, on a surface dusted with flour, roll into a circle. Make sure it is not too thin, or the maters will bleed through the bottom Place on a cookie sheet lined with parchment paperl. Brush the bottom of the tart with the dijon mustard. Then place, in this order, the shredded gruyere cheese, onions, tomatoes (leaving a 2 inch border), salt & pepper, and 1 teaspoon of the olive oil,

Fold the extra dough in around the tomatoes. Brush the dough with the egg. Bake for 30-45 minutes. Right before serving garnish with the basil. Enjoy :)

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