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Beefsteak Tomato Tart with Caramelized Onions & Thyme


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  • Author: khaoula belabess
  • Total Time: 0 hours
  • Yield: 8 serving 1x
  • Diet: Vegetarian

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
  • 56 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