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Author Notes: A friend made a similiar one which I've tweeked to my liking. It always gets rave reviews. —Reesh
- 2 cups Flour
- 1 1/2 teaspoons Salt
- 3/4 cup Unsalted Butter, Cut in chunks
- 6-7 tablespoons Ice Water
- 2 Large Onions, Sliced Thin
- 2 tablespoons Olive Oil
- 1/2 pound Gruyere Cheese, grated
- 1 pound Heirloom Tomatoes, Half Red/Half Yellow, sliced into 1/2 in rings.
- 1/4 cup Pitted Kalamata olives, halved
- Make Dough First. Tart Dough (1st 4 Ingredients): Whisk flour and salt together. Blend in butter with pastry blender until mixture resembles coarse meal. Add ice water one tablespoon at a time, tossing with a fork to make dough. Put dough on work surface. Smear with heel of hand 3-4 times. Form ball, flatten to disc, wrap in plastic. Chill 1 hour. (Dough can be made several days ahead. Allow to soften slightly before rolling.)
- In a large heavy skillet, cook onions with salt to taste in oil, covered, over moderate heat for 20 minutes. Remove lid, cook until golden and any liquid has evaporated. Cool slightly.
- Preheat oven to 375º. Roll dough into 14-inch round, transfer to 12-inch tart pan or quiche pan. Trim overhang to ¾-inch, fold inward. Spread onions on dough, top with cheese, arrange tomatoes in concentric circles, dot with olives, salt and pepper to taste.
- Bake 1 hour until pastry is golden. Cool.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.