More Great Recipes: Dairy | Eggs | Misc. One Dish

Tomato Tarts


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

I 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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