seasonal essentials: end-of-summer tomato tart

Name: Seasonal Essentials: End-of-Summer Tomato Tart
Prep time: 15 min
Cook time: 35 min
Yield: 2
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 2 tablespoon(s) sweet butter, unsalted; 2 tablespoon(s) grapeseed oil, or other non-flavored oil, and a bit more for brushing; 1 medium yellow onion, peeled and medium sliced into half moons; 1 tablespoon(s) coconut sugar, or brown sugar; 1 large pie crust, homemade or store-bought (hint, homemade is better); 2 ounce(s) goat or feta cheese; 2 ounce(s) parmesan, freshly grated; 2 ounce(s) gruyere, freshly grated; 15 - 20 small garden fresh cherry tomatoes, red, yellow, or both; - salt, kosher variety, to taste; - black pepper, freshly ground, to taste; ## OPTIONAL ITEMS; - fresh basil, chiffonade, for topping

28 Pinches 18 Photos

Andy Anderson !

Wichita, KS

Updated on Sep 27, 2017

Ah, Autumn is upon us, and the last of Summer’s bounty is currently being harvested to make way for all those yummy Fall veggies, like pumpkins, and squash. This is the last of a batch of tomatoes from my neighbor, who runs an organic farm, and I decided to make some mini tomato tarts, with cheese, and caramelized onions… so, yummy. So, you ready… Let’s get into the kitchen.

Rate

prep time 15 Min

cook time 35 Min

method Bake

yield 2 - 4

Ingredients

PLAN/PURCHASE
2 tablespoons sweet butter, unsalted
2 tablespoons grapeseed oil, or other non-flavored oil, and a bit more for brushing
1 medium yellow onion, peeled and medium sliced into half moons
1 tablespoon coconut sugar, or brown sugar
1 large pie crust, homemade or store-bought (hint, homemade is better)
2 ounces goat or feta cheese
2 ounces parmesan, freshly grated
2 ounces gruyere, freshly grated
15 - 20 small garden fresh cherry tomatoes, red, yellow, or both
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
OPTIONAL ITEMS
- fresh basil, chiffonade, for topping

How To Make seasonal essentials: end-of-summer tomato tart

Step 1

PREP/PREPARE

Step 2

Gather your Ingredients (mise en place).
Step 3

Add the butter and oil to a large skillet over medium-low heat.
Step 4

When the foaming subsides, add the sliced onions, sprinkle on the brown sugar, and give them a stir.
Step 5

Chef’s Note: What we are doing is caramelizing the onions over low heat. The process will take 25 or more minutes. Just come back every 8 minutes or so, and give them a stir.
Step 6

Here’s what they look like after 8 minutes.
Step 7

Here’s what they look like after 16 minutes.
Step 8

Here’s what they look like after 24 minutes.
Step 9

Chef’s Note: You can stop the process at any time. I like mine nice and brown, but not crispy.
Step 10

Chef’s Tip: if they seem to be browning a bit fast, just turn down the heat.
Step 11

Place a rack in the middle position, and preheat the oven to 450 (230c).
Step 12

Add the pie crust to some lightly oiled ovenproof dishes.
Step 13

Chef’s Note: I am using some small ovenproof dishes 5 inches (12.5cm) in diameter, by 1 inch (2/5cm) tall. If you wish to you could use a pie plate, and make one big tart.
Step 14

Combine the three cheeses, and then add to the top of the crust.
Step 15

Chef’s Note: Sprinkle on a bit of salt, and pepper.
Step 16

Add the caramelized onions.
Step 17

Top with the tomatoes.
Step 18

Chef’s Note: Very lightly, brush the tops of the tomatoes, and the exposed edges of the crust with a bit of oil… but just a very light bit.
Step 19

Place into the preheated oven for 12 – 15 minutes, or until the crust becomes a nice golden brown, and the tomatoes begin to burst.
Step 20

PLATE/PRESENT
Step 21

Allow to rest for 5 minutes, top with the basil, if using, and serve. Enjoy.
Step 22

Keep the faith, and keep cooking.
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