This tomato tart is easy and fast! I researched several recipes for tomato and onion tarts, most of which included making your own pastry dough, which takes a lot of time and effort. When trying to get dinner on the table quickly, that is not a realistic option.
I purchased a frozen deep-dish pie-crust, onions, a few tomatoes and some cheese. I added some basil from my garden and created my new recipe for a “tomato tart”. Okay, so I know it is not a “tart” but I am going to call it that anyway.
It came out beautifully. The onions were cooked perfectly, which gave the tart a delicious caramelized flavor. They really complimented the cheese and tomatoes. You can add any herb that you prefer such as thyme or oregano, but I think the basil is a ideal fit for this tart.
This recipe is just right for either any family week-night meal or for company. It has a charming presentation and is mouth-wateringly good. This is a “simple” recipe. Promise!
Ingredients for Tomato and Onion Tart
2 large onions, (about 1 1/2 pounds), sliced thin
2 tbsp. olive oil
1 deep dish frozen pie crust (or any crust of your choice)
1/2 pound Monterey Jack cheese, shredded (about 2 cups)
1/2 pound plum tomatoes (about 2-3) cut into thin slices
1/2 pound yellow tomatoes (about 2) cut into thin slices or 1/2 inch wedges
4-5 basil leaves, thinly sliced
1/2 tsp. kosher salt, plus 1/2 tsp. set aside
1/4 tsp. pepper
In a large heavy skillet cook onions with salt in oil (about 1/2 teaspoon), covered, over moderate-low heat stirring occasionally, until softened about 12-15 minutes.
Remove lid and continue to cook onions, stirring occasionally, until golden and any liquid evaporates.
Remove skillet from heat to cool onions slightly.
Preheat oven to 375.
Spread onion mixture over pie crust.
Top with shredded cheese.
Arrange tomato wedges and in circles over cheese and season with salt and pepper.
Place basil leaves on top of tomato wedges.
Place tart in the middle of the oven and cook for 1 hour, until pastry is golden.
It’s that simple!
