Seasonal Essentials: End-of-Summer Tomato Tart

Andy Anderson !


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.


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2 - 4
15 Min
35 Min



  • 2 Tbsp
    sweet butter, unsalted
  • 2 Tbsp
    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 Tbsp
    coconut sugar, or brown sugar
  • 1 large
    pie crust, homemade or store-bought (hint, homemade is better)
  • 2 oz
    goat or feta cheese
  • 2 oz
    parmesan, freshly grated
  • 2 oz
    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

  • ·
    fresh basil, chiffonade, for topping

How to Make Seasonal Essentials: End-of-Summer Tomato Tart


  2. Gather your Ingredients (mise en place).
  3. Add the butter and oil to a large skillet over medium-low heat.
  4. When the foaming subsides, add the sliced onions, sprinkle on the brown sugar, and give them a stir.
  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.
  6. Here’s what they look like after 8 minutes.
  7. Here’s what they look like after 16 minutes.
  8. Here’s what they look like after 24 minutes.
  9. Chef’s Note: You can stop the process at any time. I like mine nice and brown, but not crispy.
  10. Chef’s Tip: if they seem to be browning a bit fast, just turn down the heat.
  11. Place a rack in the middle position, and preheat the oven to 450 (230c).
  12. Add the pie crust to some lightly oiled ovenproof dishes.
  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.
  14. Combine the three cheeses, and then add to the top of the crust.
  15. Chef’s Note: Sprinkle on a bit of salt, and pepper.
  16. Add the caramelized onions.
  17. Top with the tomatoes.
  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.
  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.
  21. Allow to rest for 5 minutes, top with the basil, if using, and serve. Enjoy.
  22. Keep the faith, and keep cooking.

Printable Recipe Card

About Seasonal Essentials: End-of-Summer Tomato Tart

Course/Dish: Savory Pies
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Soy Free
Other Tags: Quick & Easy Healthy

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