Tomato and Onion Tart (Gourmet Magazine)

The aroma of caramelized onions mingling with ripe tomatoes, all nestled in a buttery crust, takes me straight back to my summers in Provence. I was barely tall enough to see over the counter at the local boulangerie, but the memory of those vibrant, savory tarts, displayed like jewels, remains crystal clear. This recipe is a beautiful recreation of that memory – simple ingredients, treated with care, yielding an extraordinary result.

Recipe Overview

• Prep Time: 40 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 40 minutes
• Servings: 8-10
• Yield: 1 tart
• Dietary Type: Vegetarian

Ingredients

• 2 large onions, sliced thin (about 1 1/2 pounds)
• 2 tablespoons olive oil
• 1 (12 inch) pastry dough, for a single-crust tart (store-bought or homemade)
• 1/2 lb (8 ounces) Monterey Jack cheese (about 2 cups) or 1/2 lb (8 ounces) Gruyere cheese, shredded (about 2 cups)
• 1/2 lb (8 ounces) plum tomatoes, cut into 1/2-inch wedges
• 1/2 lb (8 ounces) medium yellow tomatoes (about 2) or 1/2 lb plum tomatoes, cut into 1/2-inch wedges
• 1/4 cup Nicoise olives, pitted (optional)
• Salt and pepper to taste

Equipment Needed

• Large heavy skillet
• Rolling pin
• 12-inch tart pan with removable fluted rim or a 12-inch quiche dish
• Oven
• Cooling rack

Instructions

1. Begin by preparing the onions. In a large heavy skillet, combine the thinly sliced onions with olive oil and salt to taste. Cover the skillet and cook over moderate heat, stirring occasionally, until the onions are softened. This should take about 20 minutes.
2. Remove the lid from the skillet and continue to cook the onions, stirring occasionally, until they are golden brown and any liquid has evaporated. This caramelization process is key to the tart’s flavor. Once done, remove the skillet from the heat and allow the onions to cool slightly.
3. Preheat your oven to 375°F (190°C).
4. On a lightly floured surface, use a floured rolling pin to roll out the pastry dough into a 14-inch round. The dough should be about 1/8 inch thick.
5. Carefully fold the pastry round in half and transfer it to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold the dough, gently easing it to fit the pan.
6. Trim any excess dough, leaving a 3/4-inch overhang. Fold the overhang toward the center and press it against the side of the pan or dish to create a neat edge.
7. Spread the cooled onion mixture evenly over the prepared pastry crust.
8. Sprinkle the shredded Monterey Jack or Gruyere cheese generously over the onions.
9. Arrange the tomato wedges and Nicoise olives (if using) in concentric circles over the cheese. Feel free to get creative with the arrangement!
10. Season the tomatoes and olives with salt and pepper to taste.
11. Bake the tart in the middle of the preheated oven for 1 hour, or until the pastry is golden brown and the cheese is melted and bubbly.
12. Once baked, remove the tart from the oven and let it cool on a rack. If using a tart pan with a removable rim, carefully remove the rim before serving.
13. Serve the tart warm or at room temperature.

Expert Tips & Tricks

• Caramelization is Key: Don’t rush the onion-cooking process. Allowing them to slowly caramelize is crucial for developing their sweet, rich flavor.
• Prevent a Soggy Crust: To prevent a soggy crust, consider blind-baking the pastry shell for 15 minutes before adding the filling.
• Cheese Considerations: While Gruyere and Monterey Jack are both excellent choices, consider experimenting with other cheeses like sharp cheddar, provolone, or even a smoked Gouda for a different flavor profile.
• Tomato Variety: Using a mix of tomato varieties, like plum and yellow tomatoes, not only adds visual appeal but also layers of flavor.
• Make Ahead: The onion mixture can be made a day ahead and stored in the refrigerator. This saves time on the day you plan to bake the tart.
• Pastry Dough Imperfections: If your pastry dough tears while rolling, don’t despair! Simply patch it up with small pieces of dough and continue rolling. The heat of the oven will help it all meld together.

Serving & Storage Suggestions

The Tomato and Onion Tart is wonderful served as a light lunch with a simple green salad, or as a flavorful appetizer at a dinner party. It also pairs well with a crisp white wine, like a Sauvignon Blanc or a Pinot Grigio.

Leftovers can be stored in the refrigerator for up to 3 days. To reheat, simply warm individual slices in a toaster oven or conventional oven at 350°F (175°C) until heated through. The tart is best enjoyed fresh, but freezing is possible. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Thaw completely in the refrigerator before reheating. The crust may lose some of its crispness after freezing.

Nutritional Information

(Estimates are approximate and may vary based on specific ingredients used)

Nutrient	Amount per Serving	% Daily Value
Calories	313 kcal	16%
Total Fat	22 g	34%
Saturated Fat	8 g	42%
Cholesterol	25 mg	8%
Sodium	317 mg	13%
Total Carbohydrate	20 g	7%
Dietary Fiber	2 g	8%
Sugars	3 g	N/A
Protein	10 g	20%

Variations & Substitutions

• Gluten-Free: Use a gluten-free pastry dough for a gluten-free version.
• Vegan: Substitute the cheese with a vegan cheese alternative. Ensure your pastry dough is also vegan-friendly.
• Different Herbs: Experiment with fresh herbs like thyme, rosemary, or oregano for added flavor. Sprinkle them over the tomatoes before baking.
• Add Garlic: Add minced garlic to the onions while they are cooking for an extra layer of flavor.
• Spicy Kick: Add a pinch of red pepper flakes to the onion mixture for a touch of heat.
• Different Olives: Try using Kalamata olives instead of Nicoise olives for a bolder, brinier flavor.
• Seasonal Tomatoes: Use whatever tomatoes are in season for the best flavor. Heirloom tomatoes would be particularly delicious.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought pastry dough?
A: Absolutely! Store-bought pastry dough is a convenient option. Just make sure it’s a good quality dough for the best results.

Q: Can I make this tart ahead of time?
A: Yes, you can assemble the tart and keep it in the refrigerator for a few hours before baking. Add a few minutes to the baking time if baking directly from the refrigerator.

Q: My crust is browning too quickly. What should I do?
A: Tent the tart loosely with aluminum foil to prevent the crust from over-browning while the filling finishes baking.

Q: What if I don’t have a tart pan with a removable bottom?
A: A quiche dish or pie plate will work just as well. You may need to adjust the baking time slightly.

Q: Can I add other vegetables to the tart?
A: Of course! Consider adding roasted bell peppers, zucchini, or eggplant for a heartier tart.

Final Thoughts

This Tomato and Onion Tart is more than just a recipe; it’s an invitation to savor the simple pleasures of cooking and enjoying good food with loved ones. Don’t be afraid to experiment with different ingredients and flavors to create your own unique version of this classic dish. I encourage you to try it out, share your results, and maybe even pair it with a glass of chilled rosé for the full Provençal experience. Bon appétit!