Sunday, August 1, 2010

Tomato Onion Tart

Don brought some local tomatoes home, so I figured I'd throw together a tomato tart of some sort. Coincidentally, I saw that Food Network Canada had tweeted about this recipe, so I figured I'd try it.

I realized I'd used up all my cornmeal on the anthills outside (don't ask) so I figured I'd substitute whole wheat flour. It was tasty, but a little heavy...cornmeal would have been WAY better. Next time, I'll make sure I use cornmeal.

I'd also use thinly sliced tomato, and seed them first.

Tomato Onion Tart


The Crust

1/2 cup flour
1/2 cup cornmeal
1/2 cup freshly grated parmasan
1 tablespoon dried oregano
1/4 olive oil
1/4 cup water
Salt and Pepper

Mix flour, cornmeal, paramasan, and oregano. Add in olive oil and water, mix until just combined, form to a disk, wrap in plastic wrap, and place in fridge to rest about 30 minutes.

The Guts

1 tablespoon olive oil
1 onion, peeled and sliced thinly
1 large tomato (or a couple of plum tomatoes), sliced thinly
Grated parmasan

Add olive oil to a hot frying pan and caramelize the onions. Once the onions start to turn translucent, turn the heat down and let them brown and sweeten up. stirring only a couple of times as necessary to keep from burning.

In the middle of cooking the onions, preheat oven to 400 and pull out your tart pan. We all have one of those, right? I don't. I used the springform pan I use for my cheesecake.

Put it Together

Pull crust out of the fridge and roll out into an even disk that will fit into your 8" tart pan/whatever you're using with a little lip. I guess you could also roll it to a rectangle and put it on a cookie sheet. You really don't need to make this too complicated.

Spread caramelized onions onto crust, arrange tomato slices atop, and cover with freshly shredded parmasan. I also added a grind or two of pepper...the salt level was good because of the cheese - didn't need to add that. It pays to taste your food before seasoning (learned that the hard way...a few times, sad to say).

Pop into oven for about 20 minutes, or until tomatoes are softened and the exposed crust is golden.

I grabbed some basil from the garden and put that on before serving.

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