This recipe is featured in our June 2016 Food + Entertaining article, A Garden Party to Welcome Summer.
Tomato TartCourse: Main
½ tart dough recipe (see recipe below)
2 large yellow onions, thinly sliced
Kosher salt and freshly ground black pepper
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan
4 ounces garlic-and-herb goat cheese
Variety of tomatoes, cut into ¼-inch-thick slices
3 tablespoons julienned basil leaves
- TART DOUGH:
1 teaspoon salt
2/3 cup ice water
3 cups plus 2 tablespoons all-purpose flour, plus more for work surface
1 cup (2 sticks) plus 5 tablespoons very cold unsalted butter, cut into 1-inch pieces
- To make the tart crust: On a lightly floured work surface, roll dough into a 16-inch round. Fit dough into a 1-inch tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
- Preheat oven to 375 degrees. Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking an additional 5 minutes. Transfer to a wire rack; let cool completely.
- To make the tomato tart: Preheat the oven to 425 degrees. Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions. Sauté for 20 minutes, stirring frequently, until the onions are soft and caramelized. Add salt, pepper and thyme and continue to cook for another 10 minutes. Remove from the heat.
- Spread the goat cheese in a thin layer on the cooled tart shell. Spread the caramelized onion mixture on top. Sprinkle with half the grated Parmesan cheese. Arrange sliced tomatoes. Sprinkle with salt, pepper and more grated Parmesan cheese.
- Bake for 20 to 25 minutes, until the pastry is golden brown. Sprinkle with fresh basil. Serve hot or warm.
- To make the tart dough:
- In a small bowl, mix together salt and water. Keep very cold until ready to use. Place flour and butter in the bowl of a food processor. Pulse briefly until mixture forms large crumbs. Add the salt-water mixture and continue pulsing until a dough has just formed but is not smooth. On a lightly floured work surface, evenly divide dough. Form each piece of dough into a disk about 1 inch think. Wrap each disk with plastic wrap and chill at least 2 hours and up to overnight.
- Recipe by Francie Rudolph, FR Custom Catering