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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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
:baking sheet, parchment or silpat, food processor, medium skillet, colander
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.
SautÃ© 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 350Â° 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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