{ Caramelized Onion & Tomato Tart }

 

How can you go wrong with a tomato tart? Add in goat cheese and fresh herbs, and then sweet caramelized onions! So good! Here is a recipe for a caramelized onion, tomato, goat cheese, feta and herb tart in a savory pie crust.

{ ingredients }

CRUST (You can also use a store-bought crust, but where’s the fun in that?!)

  • 2 1/2 cups white whole wheat flour
  • 2 tsp. salt
  • 2 Tbs. of fresh thyme leaves
  • Plenty of freshly cracked black pepper (to taste)
  • 16 Tbs. (2 sticks) of cold, unsalted butter, cut into pieces
  • 3-6 Tbs. ice water

FILLING

  • 1/2 white onion
  • EVOO
  • 1 Tbs. sugar
  • 2 handfuls of tomatoes (your choice – I used 5 roma tomatoes sliced, about 8 yellow cherry tomatoes quartered and 10 grape tomatoes halved)
  • Small handful of fresh herbs (I used basil, oregano and thyme chopped all together)
  • 1/2 cup cheese (or more if desired – I used 1/4 cup goat cheese and 1/4 cup feta)
  • Plenty of fresh ground salt & pepper

 { directions }

FOR THE CRUST

  1. Start by making your crust. put flour, salt, pepper and thyme in a food processor and pulse a few times to combine.
  2. Add in butter and pulse just a few times. The mixture sure still be chunky. Fight the urge to pulse too much.
  3. Next, add in the ice water 2 Tbs. at a time, Pulsing 1-2 times each. You want to try to add as little water as possible. You’ll know it’s ready when you pinch some of the crumbly dough and it holds together.
  4. Remove mixture from the food processor to a smooth clean surface. Using your hands press the dough together to make a ball. Knead it lightly until all sticks together.
  5. Divide the dough into two. Form balls and wrap in plastic wrap. Refrigerate for at least an hour. This makes two pie crusts. I usually use one, and store the other in the fridge to use later that week. You can also freeze this dough, and when you are ready to use, thaw in the refrigerator for 24 hours before using.
  6. After an hour, roll one of the dough balls out on the counter. For a 9″ round pie pan, you will want to roll out a 12″ circle (you can also use this for a square pan, just roll out a bit larger than the size of the pan).  Roll to about 1/8″ thick. Once I’m at the size I need, I roll it up and then roll it out on top of my pan. Press into the bottom of the pan and trim and/or fold over the excess on the edges.

FOR THE FILLING

  1. Preheat oven to 400ºF.
  2. Sauté onion with a drizzle of EVOO and the sugar on medium heat, stirring often until onions have browned.
  3. While onions cook, slice your tomatoes, and salt them slightly and lay on a paper towel to soak up the extra juice.
  4. When the onions are caramelized, it is time to build your tart. Drain onions on paper towel to soak up excess oil. Using your prepared crust, fill the bottom of the crust with the onions. Next, spread the goat cheese and layer the tomatoes. Top the tomatoes with the herbs and feta. Add salt and pepper as desired.
  5. Bake for 25-28 minutes. Check in the last few minutes to make sure the crust only slightly browns.
  6. Let cool for a few minutes and serve warm.
  7. Enjoy! Yum!

Makes about 4 servings. Shown here with roasted fennel and potato salad!

{ Keep cooking in Love & Light! }

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