TOMATO AND CARAMELIZED ONION TART
This recipe pairs rich, caramelized sweet onion with summer ripe tomatoes on top of a flakey buttery crust for a well-balanced, delectable delight.
Ingredients
- 1 tablespoon oil olive or vegetable oil
- 1 tablespoon butter
- 2 large sweet onions thinly sliced
- 1 teaspoon honey or brown sugar
- salt and pepper
- 1 12 to 16 ounce 2 count package refrigerated pie crust or homemade equivalent
- 6 to 10 ripe tomatoes depending on size sliced
- 2 cups cheese Italian blend or cheddar
Instructions
- In a large skillet on medium-low, heat the oil with the butter and add the sliced onions. This takes at least 40 minutes so get this started first. Low and slow.
- Slowly cook the onions, stirring occasionally, until they are completely soft and sweet with a light golden brown color. Drizzle with honey or sugar and stir to combine. Season with salt and pepper.
- About halfway through cooking the onions, preheat your oven to 400°F degrees.
- Follow the instructions to pre-bake the pie crusts. Be sure to dock (poke with a fork) the crust before baking. If you made your own pie crust, press piecrust on bottom and up sides of two 9-inch shallow pie pans. Bake for 9 minutes or until piecrust is lightly browned; set aside.
- Slice the tomatoes and place them on layers of paper towels to drain some of the moisture. Don’t get so engrossed in your tomatoes that you forget to stir the onions. Set aside a eight or ten particularly pretty slices to place on top of the tart.
- To assemble the tarts - Spread ½ cup cheese on the bottom of each crust. Divide the onions evenly between the tarts. Next add the sliced tomatoes and sprinkle with salt and pepper. Divide the remainder of the cheese between the tarts and top with your reserved pretty slices.
- Bake at 400° for 18 to 20 minutes or until the cheese is melted and bubbly. Let rest at least 15 minutes before cutting.
Notes
The caramelized onion adds a deep, savory flavor to the tart. Remember, low and slow is the way to go when you caramelize onions. You can’t rush this or you’ll end out with bitter, burned onions and that makes no one happy.
Tried this recipe?Let us know how it was!