• 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

1. Make tart dough:
2. Put in the food processor the flour, butter, 1 tsp. salt, and sugar.
3. Pulse quickly until the butter is the size of peas.
4. Add the water in a small stream until the dough just comes together.
5. Empty dough from work bowl and form into 2 balls.
6. Wrap in plastic and chill till ready to use.
7. Make caramelized onions:
8. In a skillet heat the olive oil and cook the onions till golden.
9. Remove from heat and let cool a bit.
10. To assemble tarts:
11. Take the pie tins and brush all inside with softened butter.
12. Sprinkle with cornmeal.
13. Cut dough into 8 equal pieces and put 7 back in fridge. On a floured board, roll out dough into a 6 inch circle.
14. Place dough in pie tin and repeat till all 8 are done.
15. Preheat oven to 375 degrees.
16. Brush bottom of dough shell with 1 tsp. of dijon.
17. 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.
18. Fold in the overhanging flaps of dough around the tomatoes, crimping if needed.
19. Brush dough with egg white.
20. Bake for 30-45 min. or till nicely browned.
21. Let sit for an hour before serving.
22. The tarts will look very rustic.

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.