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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.


  • 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.

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