It's tomato time! Many of you might have tomatoes ripening by the hour these days.
Their life span is pretty short so there is not much time to ponder what to do with all this goodness. Well, here is a recipe that makes these colorful beauties shine. A tomato, basil,caramelized onion and cheese tart. Is your mouth watering yet? This is so good my husband and I finished off almost the entire thing! My husbands prize comment was " I don't think this could get any better even if you put bacon on it!" Now that's an endorsement! Seriously, this is the best tomato tart I have ever made. You should try it!
Ingredients:
3-4 tablespoons butter
1 large onion, halved and sliced thin
salt and pepper, to taste
I store bought or homemade pie crust
1 1/2 cups grated cheese blend, (I used Gruyere, cheddar and Parmesan)
2 cups Cherry tomatoes, whole
1 Egg and milk for brushing crust
1/2 cup Basil leaves, chopped
Heat a large skillet over medium-low heat. Add butter. When butter has melted add onions. Toss and season with salt and pepper. Cook for 20-25 minutes, stirring occasionally, until onions are soft and deep golden brown. Set aside.
Preheat oven to 425 F.
Roll out your pie dough to cover a 9-inch tart pan with a little bit of overhang. Press dough into the bottom and sides of pan. Tuck excess dough under itself to create a neat edge. Cover the bottom of the crust with the cheese (most any cheese variety will work). Next, spread on the caramelized onions and finally, top with your tomatoes. Mix together 1 whole egg and a splash of milk. Brush this all over the edge of the tart crust. Bake tart for 1- 20 minutes. Keep an eye on it so, the crust doesn't get too dark. You want to have a slight charring on your tomatoes.
Remove the tart from the oven and allow to rest for 5 minutes so the juices will set. Sprinkle the basil all over the top. Enjoy!
I served this with a spinach-pasta salad (recipe here) for a complete meal. It was a delicious combination!
Serves 4
Recipe inspired by The Pioneer Woman
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