If you have a soft spot for rich, savory tarts filled with fresh summer flavors, then this Beefsteak Tomato Tart with Caramelized Onions & Thyme Recipe is about to become your new favorite. Imagine a flaky, buttery crust cradling layers of luscious, thickly sliced beefsteak tomatoes, sweet caramelized onions, and fragrant thyme—all baked with creamy cheese melting into every bite. This dish perfectly bridges rustic charm with elegant simplicity, making it a show-stopping centerpiece for any meal. Whether you’re entertaining guests or craving a comforting homemade treat, this tart brings bright colors, wonderful textures, and deep, satisfying flavor together in one stunning bite.
Ingredients You’ll Need
Gathering simple, quality ingredients is the key to unlocking the full magic of this tart. Each plays an essential role—the tender, buttery crust forms the perfect base, beefsteak tomatoes bring juicy freshness and vibrant color, while caramelized onions and thyme add layers of sweet-earthy depth.
- 1 1/4 cups all-purpose flour: The foundation for a flaky, golden tart crust that holds everything together beautifully.
- 8 tablespoons (1 stick) unsalted butter, cubed and frozen: Chilled butter creates flakiness in the crust for that perfect melt-in-your-mouth texture.
- 1/2 teaspoon salt: A pinch to elevate all the tart’s flavors without overpowering the delicate ingredients.
- 1 teaspoon sugar: Just enough sweetness to balance the savory flavors in the dough.
- 5-6 tablespoons nonfat milk, very cold: Helps bind the dough while keeping it tender and easy to work with.
- 1/2 pound beefsteak tomatoes, sliced 1/4 inch thick: The star of the dish, these meaty tomatoes provide vibrant color and juicy texture.
- 3 tablespoons olive oil: For sautéing onions and infusing the tart with subtle richness.
- 1 small onion, peeled and thinly sliced: Slowly caramelized to bring natural sweetness and depth.
- 1/2 cup heavy cream: Adds luscious creaminess and melds the thyme and garlic flavors together.
- 2 teaspoons fresh thyme leaves: Herbaceous notes that brighten and elevate the overall flavor profile.
- 2 cloves garlic, minced: Provides aromatic warmth and slight pungency that perfectly complements the onions and tomatoes.
- 1 teaspoon kosher salt: To season the filling perfectly.
- 1/2 teaspoon freshly ground black pepper: Adds gentle heat and balances sweetness.
- 1 cup grated cheese (Gruyère and Gouda): Melts beautifully for a gooey, flavorful layer that binds everything.
How to Make Beefsteak Tomato Tart with Caramelized Onions & Thyme Recipe
Step 1: Make the Pie Crust
Start by pulsing flour, salt, and sugar in a food processor until the butter is evenly distributed in little pea-sized bits. This chilled butter is key to achieving a flaky texture later on. Then add cold milk slowly, tablespoon by tablespoon, pulsing until the dough comes together into a rustic ball. Shape it into a disk about 5 inches wide, wrap in plastic, and refrigerate for at least an hour to let the flavors meld and the butter firm up again.
Step 2: Prepare to Blind Bake the Crust
Preheat your oven to 400°F so it’s ready to go when the dough is rested. Let the dough sit at room temperature, uncovered, for about 15 minutes so it becomes easier to roll. Roll it into a large circle, gently turning to maintain an even thickness. Transfer it carefully into a 9-inch tart pan with a removable bottom, pressing it snugly along the edges for a clean, even shell that will hold all your delicious fillings.
Step 3: Blind Bake the Crust
Cover the tart shell with foil and fill it with pie weights or uncooked beans. This blind baking step ensures your crust cooks through and stays crisp without bubbling up. Bake for 15-20 minutes until the edges turn a lovely light golden shade. Then remove the foil and weights, returning the crust to the oven for an extra 5-10 minutes to develop that perfect texture. Set it on a wire rack to cool slightly.
Step 4: Caramelize the Onions
While the crust chills, heat 2 tablespoons of olive oil in a skillet over medium-low heat. Add your thinly sliced onions and cook them slowly, stirring every few minutes to coax out their natural sugars. After about 20-25 minutes, you’ll see deeply golden, gorgeously sweet onions ready to add rich umami to your tart. Season with salt and pepper to bring out their complexity.
Step 5: Sauté Garlic, Thyme, and Make Cream Mixture
In a separate small pan, heat the remaining olive oil and toss in minced garlic and fresh thyme leaves. Quick sauté them until fragrant, just about 30 seconds. Now add the heavy cream and turn up the heat to reduce it by half, concentrating the flavors. Stir in 3/4 cup of the grated cheese to create a velvety, cheesy sauce that will hold your filling together beautifully.
Step 6: Assemble and Bake the Tart
Pour the rich cream and cheese mixture into your cooled pie crust, creating a luscious base. Spread the caramelized onions evenly over it, then arrange the thick slices of beefsteak tomatoes on top like a bright, juicy mosaic. Sprinkle the remaining cheese generously across the top. Bake the tart until it’s hot through and bubbling, about 10-15 minutes. For a final touch, slide the tart briefly under the broiler until the cheese is perfectly golden and bubbly.
Step 7: Garnish and Serve
Once out of the oven, let the tart rest for a few minutes before garnishing with fresh basil or more thyme if you like. This resting time helps the tart set so each slice holds beautifully when served.
How to Serve Beefsteak Tomato Tart with Caramelized Onions & Thyme Recipe
Garnishes
Simple fresh herbs like basil, thyme, or even microgreens add a stunning pop of color and a peppery freshness that cuts through the richness. A drizzle of balsamic glaze or a sprinkle of flaky sea salt just before serving can elevate the tart to a restaurant-quality presentation.
Side Dishes
This tart shines on its own but pairs wonderfully with crisp, refreshing salads—think arugula with lemon vinaigrette or a cucumber and radish salad. Roasted vegetables or a bowl of chilled gazpacho can complement the warm, savory layers, creating a rounded, impressive meal.
Creative Ways to Present
Try serving individual tartlets for a party or making a rustic galette shape if you prefer a more free-form look. You can also jazz it up by adding different herbs like rosemary or swapping cheeses—sharp cheddar or feta create quite a unique flavor twist without losing the spirit of this wonderful dish.
Make Ahead and Storage
Storing Leftovers
Your Beefsteak Tomato Tart with Caramelized Onions & Thyme Recipe leftovers will keep beautifully in the fridge for up to 3 days when stored in an airtight container. This is a great way to enjoy the savory goodness without cooking again.
Freezing
You can freeze the fully baked tart wrapped tightly in plastic and foil for up to 1 month. Thaw in the refrigerator overnight before reheating to maintain the best texture and flavor.
Reheating
Reheat slices gently in a preheated oven at 350°F for about 10-15 minutes until warmed through and the crust is crisp again. Avoid microwaving to keep the pastry from getting soggy and preserve that satisfying crunch.
FAQs
Can I use other types of tomatoes for this tart?
Absolutely! While beefsteak tomatoes are ideal for their size and juiciness, you can substitute heirloom, vine-ripened, or even Roma tomatoes if needed. Just slice them to a similar thickness for even cooking.
Is it necessary to blind bake the crust?
Yes, blind baking helps prevent the crust from becoming soggy once the wet filling goes in. It ensures a crisp, golden base that holds the tart perfectly together.
Can I make the tart crust without a food processor?
Definitely! You can make the crust by hand using a pastry cutter or two knives to cut the butter into the flour until it resembles coarse crumbs. Just be sure to keep everything cold and don’t overwork the dough for flaky results.
What cheese works best for this tart?
A mix of Gruyère and Gouda creates a creamy, nutty flavor with excellent melting qualities. If unavailable, Emmental, fontina, or a mild cheddar can also work well.
How long will the caramelized onions keep if I make them ahead?
You can prepare caramelized onions up to 3 days in advance and store them in the refrigerator. Just reheat gently before assembling your tart for the best flavor infusion.
Final Thoughts
Making the Beefsteak Tomato Tart with Caramelized Onions & Thyme Recipe is an absolute joy from start to finish, and the results are nothing short of spectacular. The delicious layers of fresh tomatoes, sweet onions, and herbaceous thyme wrapped in a buttery crust combine to create a dish that tastes like sunshine on a plate. Don’t hesitate—grab those ingredients, bake up this beauty, and enjoy every warm, cheesy, fragrant bite with someone you love.
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Beefsteak Tomato Tart with Caramelized Onions & Thyme Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Tart
- Method: Baking
- Cuisine: American
Description
A savory Beefsteak Tomato Tart featuring a flaky homemade crust, caramelized onions, fragrant thyme, and melted Gruyère and Gouda cheese. This elegant tart is perfect for a sophisticated brunch or light dinner, combining fresh tomato slices with rich creamy filling and crispy edges.
Ingredients
Pie Crust
- 1 1/4 cups all-purpose flour
- 8 tablespoons (1 stick) unsalted butter, cubed and frozen
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 5–6 tablespoons nonfat milk, very cold
Filling and Toppings
- 1/2 pound beefsteak tomatoes, sliced 1/4 inch thick
- 3 tablespoons olive oil
- 1 small onion, peeled and sliced into thin slices
- 1/2 cup heavy cream
- 2 teaspoons fresh thyme leaves
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup grated cheese (Gruyère and Gouda)
- Fresh basil for garnish
Instructions
- Make the Pie Crust: In a food processor, combine the flour, salt, and sugar. Pulse to distribute the ingredients. Add the frozen butter cubes and pulse until the butter is broken down into pea-sized pieces throughout the flour mixture.
- Add Milk and Form Dough: Gradually add cold nonfat milk one tablespoon at a time, pulsing after each addition until the mixture forms a rustic dough ball.
- Chill Dough: Transfer the dough to a lightly floured surface and shape it into a 5-inch diameter disk. Wrap in plastic wrap and refrigerate for one hour to chill.
- Preheat and Prepare Dough for Baking: Preheat the oven to 400°F. Remove dough from the fridge and allow it to sit uncovered for about 15 minutes until pliable. Roll the dough into a large circle, turning it a quarter turn with each roll to keep an even shape.
- Transfer Dough to Tart Pan: Gently ease the rolled dough into a 9-inch tart pan with a removable bottom, pressing it firmly into the sides and bottom of the pan to fit evenly.
- Blind Bake Crust: Cover the dough with foil and fill the pan with pie weights or dried beans. Bake for 15-20 minutes until the edges start turning light golden. Remove the foil and weights, then bake for an additional 5-10 minutes until the crust is fully baked. Cool on a wire rack.
- Caramelize Onions: Heat 2 tablespoons of olive oil in a sauté pan over medium-low heat. Add the sliced onions and cook, stirring every few minutes, until translucent. Lower heat and continue cooking for 20-25 minutes until onions are deeply caramelized. Season with kosher salt and black pepper.
- Sauté Garlic & Thyme and Reduce Cream: In a separate small sauté pan, heat the remaining tablespoon of olive oil. Add minced garlic and fresh thyme leaves and cook until fragrant, about 30 seconds. Pour in the heavy cream and raise the heat to reduce the mixture by half. Stir in 3/4 cup of the grated cheese until melted and combined.
- Assemble Tart and Bake: Pour the cheese-cream reduction evenly into the cooled pie shell. Spread the caramelized onions over the mixture, then layer the sliced beefsteak tomatoes on top. Sprinkle with the remaining cheese. Bake for 10-15 minutes until the tart is heated through and cheese is melted. Place under the broiler for 5 minutes to lightly brown and caramelize the cheese.
- Garnish and Serve: Remove tart from oven, garnish with fresh basil leaves, slice, and enjoy warm.
Notes
- Be sure to use cold butter and milk when making the crust for a flaky texture.
- Pie weights or dried beans should be used during blind baking to prevent the crust from puffing up.
- Caramelizing onions slowly is key to developing deep, sweet flavor.
- For best results, slice tomatoes evenly to ensure uniform cooking.
- Use a tart pan with a removable bottom to easily release the tart after baking.
- The broiling step adds a nice golden touch to the cheese topping but watch carefully to avoid burning.
