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
Scale
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.
