Tomato And Onion Tart Gourmet Magazine Recipes

TOMATO AND ONION TART

Steps:

• In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
• Preheat oven to 375°F.
• On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
• Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary.
• Serve tart warm or at room temperature.

TOMATO TART WITH CAPERS, ANCHOVIES, AND CARAMELIZED ONIONS

Steps:

• Heat a large sauté pan or Dutch oven over high heat for 2 minutes. Swirl in 3 tablespoons olive oil, and add the onions, 2 teaspoons thyme, 1 teaspoon salt, and some pepper. Cook 10 minutes, stirring often. Turn the heat down to medium, add the butter, and cook 15 minutes, stirring often and scraping the bottom of the pan with a wooden spoon, until the onions are a deep golden brown. Let cool completely before you make the tart, so they don't melt the pastry.
• Preheat the oven to 400°F.
• Place the defrosted puff pastry on a parchment-lined baking sheet. Use a paring knife to score an 1/8-inch-thick border around the edge of the pastry. Whisk together the egg yolk and 1 teaspoon water. Brush the border with the egg wash. Spread the caramelized onions evenly within the border.
• Core the heirloom tomatoes. Hold each tomato on its side and slice it into 1/4-inch-thick round slices. Place the tomato slices, just touching but not overlapping, on top of the caramelized onions (there will be some onion peeking through). If necessary, cut some of the tomato slices in half so they fit, placing the cut side of the slices flush with the border. Season the tomatoes with 1/4 teaspoon salt and a few grindings of black pepper.
• Slice the anchovies thinly on the diagonal.
• Arrange the anchovies, capers, and olives over the tomatoes and onions. Sprinkle the remaining teaspoon of thyme over the tart.
• Bake the tart 10 minutes. Turn the sheet pan, and bake another 10 to 12 minutes, until the crust is deep golden brown.
• Just before serving, place the cherry tomatoes and diced shallot in a bowl, and season them with 1/4 teaspoon salt and a few grindings of black pepper. Drizzle the super-good olive oil over the tomatoes, squeeze in a little lemon juice, and toss together. Add the arugula and herbs and toss well. Taste for seasoning. Cut the tart into six wedges, and place on six plates. Arrange some of the cherry tomato-herb salad next to each wedge of tart.

TOMATO, GOAT CHEESE, AND ONION TART

Steps:

• Preheat oven to 375°F.
• If necessary, roll out dough on a lightly floured surface into an 11-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork.
• Line tart shell with foil and fill with pie weights. Bake in middle of oven until pastry is pale golden around rim, about 20 minutes. Carefully remove weights and foil and bake until golden all over, 8 to 10 minutes more. Cool in pan on a rack.
• While tart shell is baking, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, then cook onion with salt and black pepper to taste, stirring frequently, until golden brown, 15 to 20 minutes.
• Preheat broiler.
• Spread onion over bottom of tart shell and top with 1 rounded cup goat cheese. Arrange tomatoes, slightly overlapping, in concentric circles over cheese. Sprinkle with remaining cheese and salt and pepper to taste and drizzle with remaining tablespoon oil. Put foil over edge of crust (to prevent overbrowning).
• Put tart pan on a baking sheet and broil tart about 7 inches from heat until cheese starts to brown slightly, 3 to 4 minutes.

ROASTED-TOMATO TART

Steps:

• Put oven racks in middle and lower third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil.
• Roll out pastry sheet on a lightly floured surface with a lightly floured rolling pin into an 11-inch square (1/8 inch thick). Using a plate or pot lid as a guide, cut out a 10-inch round.
• Carefully transfer round to an ungreased baking sheet by rolling pastry around rolling pin and then unrolling onto baking sheet. Chill round on baking sheet until ready to use.
• Toss tomatoes with 2 tablespoons oil, 2 teaspoons thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Roast tomatoes, cut sides up and in 1 layer, in foil-lined baking pan in middle of oven, 1 hour.
• Brush pastry round with 2 teaspoons oil, then sprinkle with 1 teaspoon thyme. After roasting tomatoes 1 hour, move tomatoes in pan to lower third of oven and put pastry on baking sheet on middle rack. Bake pastry and tomatoes until pastry is golden brown and edges of tomatoes are slightly browned but still appear juicy, about 15 minutes.
• While pastry is still warm, scatter 1/2 cup cheese shavings evenly over it. Top shavings with warm tomatoes, cut sides down and in 1 layer, then sprinkle evenly with remaining 1/2 teaspoon thyme, 1/4 teaspoon salt, pepper to taste, and additional cheese shavings if desired.

HEIRLOOM TOMATO TART

Steps:

• Make pastry:
• Blend together flour, butter, shortening, parmesan, pepper, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps. Drizzle 2 tablespoons ice water over and gently stir with a fork (or pulse in food processor) until incorporated.
• Gently squeeze a small handful: If it doesn't hold together without falling apart, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test. (Do not overwork dough, or it will become tough.)
• Turn out dough onto a work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather both portions of dough into 1 ball, then pat into a disk. Chill, wrapped in plastic wrap, until firm, about 1 hour.
• Preheat oven to 375°F.
• Roll out dough on a lightly floured surface into a 12-inch round and fit into a 9-inch round tart pan with a removable rim. Roll rolling pin over top of pan to trim dough flush with rim. Lightly prick tart shell all over with a fork.
• Line shell with foil and fill with pie weights or rice. Bake in middle of oven 20 minutes. Carefully remove foil and weights and bake until golden, about 15 minutes more. Cool in pan on a rack.
• Fill tart shell:
• Remove side of pan and slide shell onto a platter. Arrange one third of mozzarella in bottom of shell and drizzle with one third of pesto. Arrange one third of tomato slices, overlapping, on top of cheese. Season with salt and pepper. Repeat layering twice.

TOMATO AND ONION TART (GOURMET MAGAZINE)

Steps:

• In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly. Preheat oven to 375°F.
• On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
• Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary. Serve tart warm or at room temperature.