Roasted Tomato Tart Recipe
Print Recipe
Full Page
|
3x5
|
4x6
This is great paired with beef for a hearty dish or with a salad for a lighter one.
Ingredients
By Measure
7 Tomato Slices - Sliced 1/4-inch thick6 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
- Lay tomato slices on a baking sheet lined with parchment or a non-stick mat
- Season with salt and pepper and roast on the middle rack at 275 degrees for 1 1/2 hours
- Allow the tomatoes to cool somewhat before assembling
- 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.
- Add the butter and cook until melted
- 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.
- Once the onions are cool stir in the egg yolks
- In a bowl mix the cream cheese with the garlic and chives until soft and well combined.
- Season with salt and pepper
- Roll out the pie dough and place in a tart pan
- Spread the cream cheese mixture in the bottom of the crust making sure to not tear the crust
- Lay the roasted tomatoes on top of the cream cheese mixture
- Layer the caramelized onions on the tomatoes
- Sprinkle the top with the parmesan cheese
- Bake at 375 degrees until bubbly and the cheese has browned
- Allow to rest for one hour before serving
- Makes one 9-inch tart