A weekend treat to distract and soothe. Food for the body and soul. A recipe for
Tomato and Caramelized Onion Tart
Time to bake. #IsolationBaking
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Tomato and Caramelized Onion Tart
Time to bake. #IsolationBaking
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1/
INGREDIENTS
About 14 ounces (400 grams) puff pastry or bread dough OR a classic quiche dough for a 10-inch (25-cm) tart dish (see my #IsolationBaking e-cookbook).
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INGREDIENTS
About 14 ounces (400 grams) puff pastry or bread dough OR a classic quiche dough for a 10-inch (25-cm) tart dish (see my #IsolationBaking e-cookbook).
MORE
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2/
Olive oil
3 yellow onions, peeled, cut in half, thinly sliced
2 cloves garlic chopped or coarsely minced
Fresh or dried thyme
Fresh or dried basil
Salt & black pepper
About 6 medium (maybe 2 - 3 inches across) ripe tomatoes (* see note)
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Olive oil
3 yellow onions, peeled, cut in half, thinly sliced
2 cloves garlic chopped or coarsely minced
Fresh or dried thyme
Fresh or dried basil
Salt & black pepper
About 6 medium (maybe 2 - 3 inches across) ripe tomatoes (* see note)
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A small handful tiny olives, such as Niçoise olives or Greek olives
A bit of fresh goat cheese or feta, optional
* note You can use about 14 ounces (400 grams) cherry tomatoes, sliced in half. Instead of brushing the cherry tomato halves with olive oil before baking,
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A small handful tiny olives, such as Niçoise olives or Greek olives
A bit of fresh goat cheese or feta, optional
* note You can use about 14 ounces (400 grams) cherry tomatoes, sliced in half. Instead of brushing the cherry tomato halves with olive oil before baking,
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4/
toss in 1 to 2 tablespoons olive oil before placing the halves, cut side up, in concentric circles, close together, on top of the caramelized onions.
Line a lightly oiled 10-inch (25 cm) tart dish with the dough so it comes up the sides to the top of the dish to make an
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toss in 1 to 2 tablespoons olive oil before placing the halves, cut side up, in concentric circles, close together, on top of the caramelized onions.
Line a lightly oiled 10-inch (25 cm) tart dish with the dough so it comes up the sides to the top of the dish to make an
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edge.
If using puff pastry or quiche pastry dough (pâte brisée), lightly prick the dough all over with a fork, cover the dish loosely with plastic wrap, and refrigerate for about 30 minutes while you make the filling. If using bread dough, the dough should remain at
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edge.
If using puff pastry or quiche pastry dough (pâte brisée), lightly prick the dough all over with a fork, cover the dish loosely with plastic wrap, and refrigerate for about 30 minutes while you make the filling. If using bread dough, the dough should remain at
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6/
room temperature once you have lined the tart dish.
While the dough is resting, heat & cook the thinly sliced onions in about 2 tablespoons olive oil, stirring often, over medium heat. After about 5 minutes, when the onions become translucent & just start to color, add
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room temperature once you have lined the tart dish.
While the dough is resting, heat & cook the thinly sliced onions in about 2 tablespoons olive oil, stirring often, over medium heat. After about 5 minutes, when the onions become translucent & just start to color, add
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7/
the garlic, large pinch salt, a good grinding of pepper & the herbs and continue to cook over medium or medium-low heat until the onions caramelized to a golden brown. This usually takes about 10 minutes total. Remove from the heat and allow to cool for a few minutes.
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the garlic, large pinch salt, a good grinding of pepper & the herbs and continue to cook over medium or medium-low heat until the onions caramelized to a golden brown. This usually takes about 10 minutes total. Remove from the heat and allow to cool for a few minutes.
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8/
Preheat oven to 400°F (200°C).
Spread the caramelized onions in the tart shell.
If using goat cheese or feta, crumble or lay slices over the onions, as much or as little as you like but only one thin layer.
Cut off & discard the ends of the tomatoes and slice about
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Preheat oven to 400°F (200°C).
Spread the caramelized onions in the tart shell.
If using goat cheese or feta, crumble or lay slices over the onions, as much or as little as you like but only one thin layer.
Cut off & discard the ends of the tomatoes and slice about
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9/
¼ inch thick and lay on top of onions/cheese in concentric circles, pressing the slices closely together in one tight, single layer.
Lightly brush the top of each tomato with olive oil, salt and pepper again, a bit of basil & the olives, as many or as few as you like.
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¼ inch thick and lay on top of onions/cheese in concentric circles, pressing the slices closely together in one tight, single layer.
Lightly brush the top of each tomato with olive oil, salt and pepper again, a bit of basil & the olives, as many or as few as you like.
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10/
Bake until the edges of the crust are golden brown about 30 minutes.
Enjoy. Don't forget to snap & share a photo with me of your tomato and caramelized onion tart when you make it.
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Bake until the edges of the crust are golden brown about 30 minutes.
Enjoy. Don't forget to snap & share a photo with me of your tomato and caramelized onion tart when you make it.
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