Have a safe Memorial day, all. If you’re not in the States, Memorial day is the day we honor those who’ve died serving our country. It’s also the day many visit the final resting places of loved ones, go to parades and have get togethers around the grill. Here, Memorial day is really the unofficial “official” start of summer.
All I know about today is we’ll be having this glorious Oven Roasted Tomato Tart. The rest we’ll play fast and loose because when I’m helping out my favorite octogenarians (the folks – although one is 90, now) I never really know what the day will hold. They’ll be cooking up some adventure of their own and I’ll be dragged along!
That’s ok, though, because this tomato tart (which I made yesterday and might make again this week – it’s that good. I mean it’s really, really good) is great warm, at room temperature and cold. I love that it’s an appetizer that’s just a little unexpected and I love that it’s a little rustic with just a touch of sophistication.
Oven Roasted Tomato Tart is perfectly portable, too, just in case you’re invited somewhere. Just tote it along in the pan and slice it on the spot. The tart crust is sturdy and this can be sliced large or small for picking up and noshing.
This tart has a super easy pat in the pan crust, thanks to Better Homes & Gardens. If you’d rather, make this with a pie crust, this crust I used for my Caramelized Onion Galette, or a premade pie crust – or maybe a thin layer of pizza dough. Choose what fits your time-line and skills. Give it a little head start in the oven, then add your scrumptuous layers.
First, add a little cheese, maybe several. Something melty and something sharp. Then strew with caramelized onions and drizzle on the thinnest layer of a little custard made with egg and milk to hold everything together. Top with tomatoes – glorious cherry tomatoes in any and all colors you can find.
Pop the tart back in the oven another 15 to 20 minutes, pull it out, sprinkle generously with your favorite salt, maybe add a few herbs here and there and it you’d like, a little drizzle of white, red or balsamic vinegar. And when you’re done devouring this (and devour you will) come back and let me know how everyone liked it! 🙂
Oven Roasted Tomato Tart
Start caramelizing the onions first so they can be cooking as the tart crust is prepared. You may have extra caramelized onions.
Better Homes and Garden’s No-Fail Tart Crust
- 1 3/4 cups all-purpose flour
- 1/2 cup butter (1 stick), cubed
- 1/2 teaspoon salt
- 2 egg yolks
- 3 tablespoons ice water (plus a little extra if needed)
Preheat oven to 450 degrees F. (For nonstick pans preheat oven according to instructions on package.)
In a food processor pulse flour, butter, and salt 10 to 20 seconds or until mixture looks like fine crumbs. Do not over process.
In a small bowl whisk together yolks and the water. With processor running, add yolk mixture. Stop as soon as dough just starts to come together, about 5 seconds.
Crumble to distribute evenly in an 8 x 11 rectangular sheet pan or 9 to 11-inch round tart pan with removable bottom; press into pan.
Using a fork, prick dough all over. Bake 12 minutes. Remove from oven and assemble the tart.
The Tart Filling
- 4 tablespoons butter
- 2 large onions, halved then sliced thinly (into half moons)
- salt & pepper, to taste
- 1-1/2 cups grated melty cheese: provolone, mozzarella, jack, colby jack, etc.
- 1/2 cup grated Parmesan or other hard, sharp cheese
- 1 whole egg
- 1/3 cup milk or buttermilk
- 2 to 3 cups cherry tomatoes, any kind. Small go on whole, larger may be cut in half with cut side up
- a small handful of herbs for garnish (parsley, basil, etc.)
- a sprinkling of sea salt
- white wine or red wine vinegar or balsamic to sprinkle on top when serving
Heat a skillet over medium-low heat. Add the butter, onions, salt, and pepper and cook for about 10 minutes, covered, stirring now and then. Uncover and cook, stirring more often, about 15 minutes more until the onions are soft and deep golden brown. Set aside.
Remove tart crust from oven. Sprinkle on the cheeses, then strew the onions (as many or as few as you’d like – I prefer fewer so they don’t overwhelm the tomatoes) on top in a single layer.
Mix together the egg and milk in a small bowl and drizzle over the onions on the tart. Nudge it around just a little to spread throughout, trying to disturb the cheese as little as possible. It may not completely cover.
Add cherry tomatoes to the top; any cut tomatoes need to go on cut side up.
Bake the tart for 15 to 18 minutes, watching carefully to make sure the crust doesn’t burn; it should be a deep golden brown so if the crust browns too fast, reduce the heat to 425 F. When done, some of the tomatoes may have burst, others should be wrinkly – a few browned spots are perfectly fine.
Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle with salt, add herbs. Serve with vinegar of choice.
I’m taking this recipe over to Fiesta Friday 173, put on this week by the intrepid beach comber, Angie and her two co-hosts: Lindy @ Love In The Kitchen and Paula @ Her Life Is Love. I’m sensing love in the air, this week. It just takes a second to click over and visit and see all the great link-ups & give them some love back.