Rustic Tomato Tart Recipe

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This tart is filled with the goodness of tomatoes, cheese and fresh herbs. It is wonderful as an appetizer, lunch or light dinner.
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  • CRUST:
  • 2 cups flour
  • 1/4 cup parmesan cheese shredded
  • 1 tablespoon fresh thyme - chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 11 tablespoons butter unsalted, cold and cut into pats
  • 6 tablespoons cold water
  • 1 onion vidalia - sliced thin
  • 1 teaspoon Herbs de Provence herb de provence
  • 2 tablespoons olive oil
  • 1 1/2 pounds tomatoes (approximately 4 large)
  • 1 teaspoon kosher salt
  • 12 basil chopped
  • 2 teaspoons capers
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil for sprinkling
  • 3/4 cup parmesan cheese shredded and divided
Container:baking sheet, parchment or silpat, food processor, medium skillet, colander
1.5 hrs
40 mins
2 hrs
  • Combine flour, cheese, thyme, cayenne, salt and pepper in a food processor.
  • Pulse to blend.
  • Add the butter and pulse until pieces are the size of rice.
  • Add cold water 1 tablespoon at a time, pulsing in short bursts, until the dough starts to come together. It may look crumbly but if you press it with your hands it sticks together.
  • Turn it out onto a clean surface.
  • Using your hands, press it into a ball.
  • Shape into a flat disk, wrap in plastic or waxed paper and refrigerate for 45 minutes.
  • In a medium skillet, pour in 2 tablespoons of oil.
  • Add sliced onion and herb de provence.
  • Sauté over medium heat until the onion starts to brown, approximately 30 minutes.
  • Remove from heat.
  • While onion is cooking, core but don't peel the tomatoes.
  • Slice 1/4 inch thick.
  • Place slices in a colander and sprinkle with 1 teaspoon of salt.
  • Allow to drain for one hour, turning approximately every 15 minutes and tilting the colander to drain the juices.
  • Place parchment paper or silpat on a large baking sheet.
  • Remove dough from the refrigerator and allow it to warm up at least 10 minutes.
  • Roll dough out on silpat or parchment into a 14 inch circle.
  • The dough may crack somewhat as it is rolling out. Just smooth it out with your hands.
  • Sprinkle with 1/2 cup of parmesan cheese.
  • Then layer the onions on leaving a 2 inch wide crust around the edge.
  • Scatter half of the basil over the onions.
  • Arrange the drained tomato slices over the top, overlapping slightly.
  • May not use all of the slices.
  • Sprinkle on the remaining basil and capers.
  • Season with pepper.
  • Sprinkle olive oil over the tomatoes and then another 1/4 cup of parmesan cheese.
  • Fold the edges of the pastry over the edge of the filling, pleating as you go.
  • Preheat oven to 350° F.
  • Bake until the dough is lightly browned, approximately 40 minutes.
  • Carefully transfer the parchment or silpat to a rack and allow the tart to rest for 30 minutes before cutting and serving.
  • Keep leftovers in the refrigerator.
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