- 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.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Second Grade Holiday Cookbook
Shrimp Recipes That Bubba Would Love (inspired by the movie Forrest Gump)See More
Super Easy Chicken and Pepper Mexican Spiced Rice Stir Fry
How To Make Caramelized Onions
Salted Nut SquaresSee More