Tomato Tart
A crispy pastry crust lines this savory tart filled with goat cheese, caramelized onions and sweet heirloom tomatoes.
- Prep time
- 40 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/4 cups all-purpose flour plus more for rolling
- 1/4 tsp sea salt
- 8 tbs unsalted butter 1 stick (frozen)
- 2-4 tbs ice water
- 1 egg for the egg wash
- 3/4 cup goat cheese (room temperature)
- 2 onions
- 4 tbsp butter
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups heirloom tomatoes
Instructions
- 1
Prep Work
- 2
Slice the onions and cook on medium-high heat with the butter stirring occasionally. Reduce the heat to medium or medium-low if the onions start to burn. Slow cooking breaks down the sugars in the onions and this takes a while (30-40 min).
- 3
Slice the tomatoes. Cherry tomatoes can be halved. Larger tomatoes should be sliced into 1 inch pieces. Toss with 2 tablespoons olive oil, 1/4 tsp kosher salt and thyme if desired.
- 4
For the Pastry Dough
- 5
Mix the flour and salt in a bowl.
- 6
Grate the butter into the flour mixing as you go.
- 7
Add 2 tbs of the ice water (you can add more later if need be) and work the dough together for just a few moments more until it comes together.
- 8
Add another 1/2 to 1 tbs ice water if it's too dry or crumbly.
- 9
Separate, gently flatten the dough into a disk and cover in plastic wrap.
- 10
Place in the fridge. and let the dough chill for at least 30 minutes.
- 11
For the Assembly
- 12
Preheat oven to 450F
- 13
In a small bowl, lightly beat the egg with a teaspoon of water.
- 14
Roll the dough out and press into a large tart pan.
- 15
Spread the goat cheese on the base.
- 16
Arrange the caramelized onions on top then cover with tomatoes cut side up.
- 17
Brush edge with egg wash
- 18
Bake for about 15 minutes or until crust is golden brown and tomatoes have softened.