- Cooking Time:
- Preparation Time:
- 1/2 pound butter
- 2 cups flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup ice water, or as needed
- 1 medium onion, sliced
- 1 tablespoon olive oil
- butter, softened, for brushing pie tins
- cornmeal, for sprinkling on pie tins
- 8 medium tomatoes (I use heirlooms)
- 2 tablespoons dijon mustard, plus 2 teaspoons
- 1 cup shredded cheddar cheese
- salt and pepper, to taste
- 2 tablespoons olive oil, plus 2 teaspoons
- 1 large egg white
- 8 fresh basil leaves
- 8 small aluminum pie tins
- Make tart dough:
- Put in the food processor the flour, butter, 1 tsp. salt, and sugar.
- Pulse quickly until the butter is the size of peas.
- Add the water in a small stream until the dough just comes together.
- Empty dough from work bowl and form into 2 balls.
- Wrap in plastic and chill till ready to use.
- Make caramelized onions:
- In a skillet heat the olive oil and cook the onions till golden.
- Remove from heat and let cool a bit.
- To assemble tarts:
- Take the pie tins and brush all inside with softened butter.
- Sprinkle with cornmeal.
- Cut dough into 8 equal pieces and put 7 back in fridge. On a floured board, roll out dough into a 6 inch circle.
- Place dough in pie tin and repeat till all 8 are done.
- Preheat oven to 375 degrees.
- Brush bottom of dough shell with 1 tsp. of dijon.
- In the following order place into each shell: 1 Tbsp. cheddar cheese, 1 Tbsp. onion, 4 thick slices of tomato, salt and pepper, 1 tsp. olive oil drizzled, and a basil leaf.
- Fold in the overhanging flaps of dough around the tomatoes, crimping if needed.
- Brush dough with egg white.
- Bake for 30-45 min. or till nicely browned.
- Let sit for an hour before serving.
- The tarts will look very rustic.
NotesI really didn't know what category to put this in because I have used these for a brunch or luncheon main dish, as a side, for entertaining and for vegetarian. I first tasted these at a place called Olga's Cup and Saucer in Providence, RI and I asked for the recipe. They scribbled down how they make it, but couldn't scale it down, so I did my best and I think this one's the winner. I use all my heirloom tomatoes at this time of year.
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