Tomato Tart
User Reviews
5
Tomato Tart
Description
The Tomato Tart starts with a buttery shortcrust pastry made by combining flour, salt, and frozen butter grated directly into the flour, then binding the dough with cold water. This technique yields a tender, flaky crust after chilling and baking. The filling includes slowly caramelized onions cooked over 30 to 40 minutes in butter until sweet and soft, which forms a flavorful base beneath the tomatoes.
The tomatoes, whether heirloom cut into pieces or halved cherry tomatoes, are tossed with olive oil, salt, and optionally thyme before being arranged atop the onion and goat cheese layer. Goat cheese adds a creamy tangy contrast that balances the sweetness of the onions and freshness of the tomatoes. The assembled tart is baked at high heat ensuring the crust crisps up and the tomatoes roast slightly, concentrating their flavor.
This tart can be personalized by spreading a flavored vegetable mixture under the cheese or adding sautéed mushrooms and leeks for additional complexity. Patting tomatoes dry before assembling helps reduce excess moisture and results in a crisper crust. The tart serves well as a light lunch or a side dish at dinner.
Ingredients
For the Pastry
- 1 1/4 cups all-purpose flour plus more for rolling
- 1/4 tsp salt sea salt
- 8 tbs unsalted butter frozen, 1 stick
- 2-4 tbs water ice
- 1 egg for the egg wash
For the Tart
- 3/4 cup goat cheese room temperature
- 2 onion
- 4 tbsp butter
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups tomato heirloom
Instructions
Prep Work
- 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).
- 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.
For the Pastry Dough
- Mix the flour and salt in a bowl.
- Grate the butter into the flour mixing as you go.
- 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.
- Add another 1/2 to 1 tbs ice water if it's too dry or crumbly.
- Separate, gently flatten the dough into a disk and cover in plastic wrap.
- Place in the fridge. and let the dough chill for at least 30 minutes.
For the Assembly
- Preheat oven to 450F
- In a small bowl, lightly beat the egg with a teaspoon of water.
- Roll the dough out and press into a large tart pan.
- Spread the goat cheese on the base.
- Arrange the caramelized onions on top then cover with tomatoes cut side up.
- Brush edge with egg wash
- Bake for about 15 minutes or until crust is golden brown and tomatoes have softened.
Notes
- Pat sliced tomatoes with paper towels before assembling to reduce moisture and help the crust stay crisp.
- Use parchment paper strips to easily lift the tart from the baking dish after cooling.
- Consider adding sautéed mushrooms or leeks to complement the tomato and onion flavors.
- Experiment by substituting the plain goat cheese with a vegetable spread for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 160kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 260mg | 11% |
| Potassium | 166mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 9.9mg | 11% |
| Calcium | 10mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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