Author Notes
A friend made a similiar one which I've tweeked to my liking. It always gets rave reviews. —Reesh
Ingredients
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2 cups
Flour
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1 1/2 teaspoons
Salt
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3/4 cup
Unsalted Butter, Cut in chunks
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6-7 tablespoons
Ice Water
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2
Large Onions, Sliced Thin
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2 tablespoons
Olive Oil
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1/2 pound
Gruyere Cheese, grated
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1 pound
Heirloom Tomatoes, Half Red/Half Yellow, sliced into 1/2 in rings.
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1/4 cup
Pitted Kalamata olives, halved
Directions
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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.)
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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.
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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.
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Bake 1 hour until pastry is golden. Cool.
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