Description
Alton Brown’s tomato tart celebrates summer’s ripest harvest with layers of fresh tomatoes nestled in a buttery, herbed crust. Herb-infused pastry and garden-fresh ingredients create an elegant Mediterranean-inspired dish you’ll crave throughout the season.
Ingredients
Scale
- 3 cups (710 ml) cherry tomatoes (yellow or red), washed and dried
- 2 whole large onions, halved and sliced thin
- 1.5 cups (360 ml) grated fontina cheese (or Monterey Jack)
- 4 tbsps (60 ml) butter
- 2 whole store-bought pie crusts (or 1 good-sized homemade crust)
- 1 whole egg
- 0.25 cup (60 ml) milk
- 0.25 cup (60 ml) grated parmesan
- 0.25 cup (60 ml) grated gruyère (or swiss)
- 16 whole basil leaves, chiffonade
- Salt and pepper, to taste
Instructions
- Caramelize Onions: Gently sauté onions in butter over medium-low heat, stirring intermittently until they develop a deep amber hue, approximately 20-25 minutes. Season with salt and pepper, then set aside.
- Prepare Crust: Merge pie crusts by kneading, then roll into a thin, uniform sheet. Carefully transfer to a quarter sheet pan or pie dishes, creating a foundational cheese layer across the base.
- Egg Wash Preparation: Whisk milk and egg together, then meticulously brush the entire crust surface, ensuring complete and even coverage.
- Baking Process: Preheat oven to 450°F (232°C). Position tart in the oven and monitor closely for 20-22 minutes, watching for roasted tomato spots and golden-brown crust coloration. If crust browns too quickly, reduce temperature to 425°F (218°C).
- Finishing Touches: Remove tart from oven and allow to rest for 5 minutes. Embellish with fresh basil leaves, slice into elegant portions, and serve immediately while warm and aromatic.
Notes
- Slow-Caramelize Onions: Take time to develop deep, rich flavor by cooking onions on medium-low heat for 20-25 minutes, stirring occasionally to prevent burning.
- Merge Pie Crusts Carefully: Gently knead and roll crusts together to create a seamless, thin base that ensures even baking and crisp texture.
- Watch Oven Temperature: Start at 450°F, but be prepared to lower to 425°F if crust browns too quickly to prevent burning while ensuring tomatoes roast perfectly.
- Rest Before Serving: Allow tart to rest for 5 minutes after baking to help set the filling and stabilize the crust, making slicing and serving easier.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 100mg