Description
This savory tart features a buttery crust filled with layers of caramelized onions, fresh beefsteak tomatoes, and a creamy cheese mixture, topped with fresh thyme. Perfect for brunch or a light dinner!
Ingredients
Scale
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 8 tablespoons (1 stick) unsalted butter, cubed and frozen
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 5–6 tablespoons nonfat milk, very cold
For the Filling:
- 1/2 pound beefsteak tomatoes, sliced 1/4 inch thick
- 3 tablespoons olive oil
- 1 small onion, peeled and sliced into thin slices
- 1/2 cup heavy cream
- 2 teaspoons fresh thyme leaves
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup grated cheese (Gruyère and Gouda)
Instructions
- Make the Pie Crust:
- Combine dry ingredients: Add flour, salt, and sugar to a food processor. Pulse until butter is distributed into pea-size pieces.
- Add milk: Add milk one tablespoon at a time, pulsing until the mix forms a rustic ball.
- Shape dough: On a lightly floured surface, shape dough into a 5″ disk. Wrap in plastic and refrigerate for one hour.
- Roll dough: Preheat oven to 400°F. Allow dough to sit, unwrapped, until pliable (about 15 minutes). Roll dough into a large circle, moving it a quarter turn with each roll.
- Transfer to pan: Ease dough into a 9-inch tart pan with a removable bottom. Press tightly into the sides of the pan.
- Blind bake: Cover dough with foil and top with pie weights or uncooked beans. Bake for 15-20 minutes, or until the edge of the crust is light golden. Remove foil and bake for 5-10 more minutes. Cool on a rack.
- Make the Filling:
- Caramelize onions: Add 2 tablespoons of oil to a sauté pan and heat to medium-low heat. Add the onions and cook, tossing every few minutes, until translucent. Reduce heat and cook 20-25 minutes until caramelized. Season with salt and pepper.
- Sauté garlic and thyme: Add remaining oil to a separate small sauté pan. Cook garlic and thyme until fragrant (about 30 seconds). Add the cream and increase heat until the mixture is reduced by half. Stir in 3/4 cup of the cheese.
- Assemble and bake:
- Pour reduced liquid into the prepared pie shell. Top with onions and tomatoes; sprinkle with remaining cheese. Cook until the tart is hot and the cheese is melted (10-15 minutes). Place under the broiler for 5 minutes before serving.
- Garnish with fresh basil and enjoy!
Notes
- Ensure the pie crust is fully cooked to avoid a soggy bottom.
- You can substitute other cheeses if Gruyère and Gouda are unavailable.
- Prep Time: 30 minutes
- Cook Time: 1 hr
- Category: main course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg