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Roasted Tomato Tart Recipe


Ingredients
By Measure
7 Tomato Slices - Sliced 1/4-inch thick
6 Cups Julienned Yellow or Vidalia Onions
1/2 Stick Unsalted Butter
2 Egg Yolks
1 Cup Softened Cream Cheese
2 tsp Minced Garlic
1/3 Cup Finely Chopped Chives or Green Onions
1/2 Cup Shredded Fresh Parmesan Reggiano Cheese
Pie Crust - Your recipe or store-bought
Salt and Pepper To Taste
 
Preparation

  1. Lay tomato slices on a baking sheet lined with parchment or a non-stick mat
  2. Season with salt and pepper and roast on the middle rack at 275 degrees for 1 1/2 hours
  3. Allow the tomatoes to cool somewhat before assembling
  4. In a saute pan or pot over medium heat cook the onions in 2 Tbs oil until well caramelized. They should be a uniform light caramel color.
  5. Add the butter and cook until melted
  6. Season with salt and pepper and allow to cool. They dont need to be room temperature just not hot enough to melt the cream cheese when assembling.
  7. Once the onions are cool stir in the egg yolks
  8. In a bowl mix the cream cheese with the garlic and chives until soft and well combined.
  9. Season with salt and pepper
  10. Roll out the pie dough and place in a tart pan
  11. Spread the cream cheese mixture in the bottom of the crust making sure to not tear the crust
  12. Lay the roasted tomatoes on top of the cream cheese mixture
  13. Layer the caramelized onions on the tomatoes
  14. Sprinkle the top with the parmesan cheese
  15. Bake at 375 degrees until bubbly and the cheese has browned
  16. Allow to rest for one hour before serving
  17. Makes one 9-inch tart
 


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