Heirloom Tomato Tart
Heirloom Tomato Tart
A late summer favorite at our house, this tomato tart is a must-try.
A few quick tips:
No heirloom tomatoes? No problem! Just use the freshest tomatoes you can find. Don't want to make the crust yourself? Buy one and gently press chopped herbs into it before baking. Don't want to caramelize onions? Don't. Just thinly slice them and add to the top of the tart instead of the bottom. BUT...if you use your slow cooker to batch cook onions, you simply have to grab them out of your freezer. See how to easily do that here. Feel free to ignore the early days of Covid quarantine reference! Don't have a tart pan? Use a pie pan instead.
Ingredients:
2 heirloom tomatoes, thinly sliced
1/2 teaspoon of kosher salt
Pepper to taste
1/2 cup of caramelized onions
1 tablespoon Dijon mustard
1 tablespoon rosé or white wine (can sub stock here too)
1 tablespoon brown sugar
1 cup of shredded Gruyere
3 torn basil leaves
Method:
Heat oven to 425 degrees. Roll out dough and place in 10 inch tart pan. Gently pressing it in well. Chill in the refrigerator at least 10 minutes.
Place sliced tomatoes on paper towel to drain. Season with 1/4 teaspoon of salt and pepper to taste.
Mix the mustard, wine, sugar, 1/4 teaspoon of the salt and pepper to taste in a small bowl.
Remove the tart from the fridge, prick with a fork and bake as is 10 to 15 minutes until lightly brown.
Remove from the oven and lower heat to 350 degrees.
Brush mustard mixture on the baked crust. Top with onions, tomatoes, cheese, and herbs.
Bake another 15ish minutes until bubbly. Et voila! Serve with a simple green salad for the perfect late summer meal.