For all practical purposes, if you need to sell-in fresh tomato tart to your family, tell them it’s like pizza. Yet comparing fresh tomato tart to pizza is like comparing Vegas to Rome – they both have fountains and statues of Caesar, but the experiences are quite different.
Taking advantage of super ripe sun gold tomatoes, roasted to perfection on top of caramelized onions, a melted mozzarella & pecorino blend, and a flaky, buttery crust, this savory summer pie serves up well, hot from the oven or room temp, for lunch, brunch, picnics and barbecues.
We made our own crust from the reliable Ina Garten recipe vault, eliminating sugar to make it more savory than sweet. Store-bought crust, you’ll need two, will roll into a rectangle, or simply leave them in tact and place into a shallow cake or pie pan. The taste will be the same. The tart recipe itself was adapted from a recipe that caught our eye from The Pioneer Woman.
Onions, caramelized in a sauté pan over low heat for 20 minutes, provide a sweet rich flavor to the tart.
These sun golds are from my garden, okay they’re from a pot on my patio which to very small critters seems like a garden. Most grocers this time of year sell an assortment of these bite-size tomatoes, but any little guys will do. Ready to bake.
Topped with strands of fresh basil, a chiffonade.
Tell me this isn’t summer at its finest.
fresh tomato tart
Basic tomato tarts include crust, cheese, tomatoes, but there’s plenty of room for experimentation because you are inspired or because you are limited by the ingredients in your home. Try different cheese combinations, herbs for toppings or dried herbs mixed into the crust, sliced garlic, leeks instead of onions, other vegetable combinations, etc.
preptime: 25 min. for tart, not including dough* serves: 4
baketime: 15-18 min.
- 1 Tbsp butter
- 2 small onions sliced thin.
- salt & pepper, to taste
- 2 whole Storebought Pie Crusts (or 1 Good Sized Homemade Crust)
- 16 oz. grated mozzarella cheese
- 1/4 c. grated pecorino or parmesan reggiano cheese
- 3 cups cherry tomatoes
- 1 egg
- 1/4 cup milk
- 8 basil leaves
- Heat a medium skillet over medium-low heat. Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Set aside.
- Preheat the oven to 450Ëš.
- Roll dough into a rectangle. If you’ve never worked with pie dough before, this is so much easier than you think. Ina’s secret to rolling out dough is to start with a floured counter and roller, begin rolling out from the middle and then turn the dough piece slightly to ensure it’s not sticking to the counter. Dough can also be pieced into place in the pan. Lay onto a shallow small 13×9 sheet pan, a tart pan, or cut in half and use 2 standard pie pans.
- Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese.
- Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart.
- Bake the tart for 15 to 18 minutes, watching carefully to make sure the crust doesn’t burn. If the crust is getting brown too fast, reduce the heat to 425 F.
- Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into squares and serve!
*I eliminated sugar from Ina’s pie crust recipe.
- use ready-made pie crusts already in a pan.
- eliminate caramelized onions or make them ahead of time.
recipe inspired by The Pioneer Woman Cooks and adapted and provided by your friends at crunchtimefood.com