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Tomato Tart

August 22, 2012

It’s tomato season!!!!  We wait for months for this bounty and now that the harvest is abundant let’s find our favorite tomato recipes! I have been making this tart for years and it never disappoints. (Adapted from Kathy Harrison’s Cooking Class) You can be as creative as there are shapes and colors of the fruit.

Pastry Crust      

2 cups flour

1 teaspoon salt

1 1/2 sticks unsalted butter, cut into pieces

8 tablespoons ice water

Place flour and salt in food processor. Add butter and pulse until mixture resembles coarse meal. With machine running, add ice water and process until dough begins to come together.

Remove dough, form into a ball and flatten to a disc. Refrigerate for 1 hour.

Roll dough on a lightly floured surface to fit into an 11 inch tart pan with removable bottom. Trim overhang and fold inward and press against the sides of the pan. Place a sheet of foil over the dough and fill with dried beans to weigh down crust.

Preheat oven to 400 degrees. Bake for 15 minutes. Remove weights. See tart filling instructions below.


2 large yellow onions, thinly sliced

2 tablespoons olive oil

8 ounces gruyere cheese

1 1/2 to 2 pounds of tomatoes (plum size or medium)

1/4 cup kalamata olives (optional)

Preheat oven to 375 degrees.

Cook onions in a skillet with olive oil over medium heat until they start to carmalize. Set aside.

Spread onions over dough and top with grated cheese.  Arrange tomatoes over cheese and sprinkle the chopped kalamata olives on top.

Bake the tart in oven for one hour or until pastry is golden. Serve warm or at room temperature. This can be served as an entree with a side salad or pairs quite well with a grilled steak dinner.

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