The Pioneer Woman Tasty Kitchen
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Tomato Tart

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

A ridiculously delicious—and simple—way to celebrate cherry tomatoes.

Ingredients

  • 4 Tablespoons Butter
  • 2 whole Large Onions, Halved And Sliced Thin
  • Salt And Pepper, to taste
  • 2 whole Storebought Pie Crusts (or 1 Good Sized Homemade Crust)
  • 1-½ cup Grated Fontina Cheese (or Monterey Jack)
  • ¼ cups Grated Parmesan
  • ¼ cups Grated Gruyere (or Swiss)
  • 3 cups Cherry Tomatoes (yellow Or Red), Washed And Dried (more If Needed)
  • 1 whole Egg
  • ¼ cups Milk
  • 16 whole Basil Leaves, Chiffonade (more If Needed)

Preparation

Heat a large skillet over medium-low heat. Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Set aside.

Preheat the oven to 450 F.

Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust. Lay onto a shallow quarter sheet pan, a tart pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese.

Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Bake the tart for 15 to 18 minutes, watching carefully to make sure the crust doesn’t burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425 F.

Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into squares and serve!

3 Comments

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Frogcooke on 8.21.2014

Going to try and make this today with all my cherry tomatoes that are building up. This looks so yummy! Well, minus the basil. (the weird printing issue seems to be a 1 off thing. So weird.)

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lindyluwho on 8.20.2014

I just fixed this and it was wonderful. I added chopped partially cooked bacon. Everything is better with bacon.

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Pam Sauls on 8.20.2014

This looks awesome, but Ree, you forgot the step about spreading the carmelized onions on top of the cheese in your recipe!!! I’m going to try this with our home grown cherry tomatoes tonight! Thanks for the great idea.

2 Reviews

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terrilw on 7.18.2017

Well, this was fantastic!! I thought it would be good (thus why I made it) but couldn’t believe how delicious it actually was. We all loved it and said we could eat it every day. So simple. A great way to use up my cherry tomatoes, along with my fresh basil and oregano.

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Lynn Shepherd Landberg on 8.20.2014

This was delicious and so timely with all of the tomatoes coming in right now up here in the snow states!

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