Oven Roasted Cherry Tomato Tart
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Category: Appetizer
Ingredients
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)
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
Instructions
Note:
Start caramelizing the onions first so they can be cooking as the tart crust is prepared. You may have extra caramelized onions.
Crust:
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.
Topping:
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.
Find it online: https://frugalhausfrau.com/2017/05/29/cherry-tomato-tart/