Tarts are just a smaller version of pie. Even though pies and tarts are well-known to be made from fruit, I never considered making it with tomatoes. Let me tell you, this one from thepioneerwoman.com looks amazingly colourful and tasty. And it uses three kinds of cheese! What’s not to like?
Prep Time: 10 min Cook Time: 35 min Yield: 8 servings
- 4 Tablespoons Butter
- 2 whole Large Onions, Halved And Sliced Thin
- Salt And Pepper, to taste
- 2 whole Storebought Pie Crusts (or 1 Good Sized Homemade Crust)
- 1-1/2 cup Grated Fontina Cheese (or Monterey Jack)
- 1/4 cup Grated Parmesan
- 1/4 cup Grated Gruyere (or Swiss)
- 3 cups Cherry Tomatoes (yellow Or Red), Washed And Dried (more If Needed)
- 1 whole Egg
- 1/4 cup Milk
- 16 whole Basil Leaves, Chiffonade (more If Needed)
Heat a large skillet over medium-low heat. Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Set aside.
Preheat the oven to 450 F.
Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust. Lay onto a shallow quarter sheet pan, a tart pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese.
Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Bake the tart for 15 to 18 minutes, watching carefully to make sure the crust doesn’t burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425 F.
Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into squares and serve!