• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • 630.790.8500
  • Directions + Hours
  •  

Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

  • Home
  • Classes
    • Sign Up For a Class
    • Class Calendar
    • About Our Classes
  • Shop
    • Gift Boxes and Baskets
    • Gift Cards
    • Cookware
    • Bakeware
    • Tableware
    • Glassware
    • Cutlery
    • Beverage
    • Home Decor
    • Electrics
    • Table Linens
  • Events
    • Private Events
    • In Home Events
  • Gift Registry
  • Services
    • In-Store and Gift Services
  • Recipes + Blog
    • Marcel’s Blog
    • Chef Talk
    • Recipes
  • About Us
    • Directions + Hours
    • See Our Shop
    • Meet Our Chefs
    • Gallery
    • In the News
  • Contact Us

Tomato and Caramelized Onion Tart

September 10, 2015 by Jill Foucre Leave a Comment

Tomato and Caramelized Onion Tart
2015-09-10 17:00:39
Yields 2
Print
Tart Shell
  1. 12 T. butter, cold
  2. 2 cups all-purpose flour
  3. ½ t. salt
  4. ¼ t. baking powder
  5. 4 ½ oz. cream cheese, cold
  6. 2 T. ice water
  7. 1 T. cider vinegar
Filling
  1. 2 T. oil
  2. 2 T. butter
  3. 1 t. salt
  4. 3 sweet onions
  5. 1 t. thyme
  6. Mixed cherry tomatoes
  7. 1 cup mozzarella cheese
  8. 1 cup Manchego cheese
Instructions
  1. Cut butter into cubes, wrap in saran wrap and freeze for 30 minutes.
  2. Place flour, salt, and baking powder in a gallon plastic bag and freeze for 30 minutes.
  3. In a food processor, blend the flour mixture for a minute.
  4. Cut the cream cheese into 3 or 4 pieces and add the flour mixture. Process for a minute or so until the mixture resembles coarse meal. Add frozen butter cubes and pulse until butter is the size of peas. Add the water and vinegar and pulse another 10-12 times.
  5. Spoon the crumbly mixture into 2 Ziploc bags. Knead mixture until it holds together.
  6. Wrap with saran, flatten into a rectangle and refrigerate for 45 minutes.
  7. In a large nonstick sauté pan, add the oil, butter, salt, onions and thyme over medium high heat. Stir often for 10 minutes. If onions begin to brown at all, turn temperature down. After 10 minutes, drop temperature to low and continue sautéing for 20 more minutes until tender.
  8. Roll out dough and press into tart shells. Prick with a fork, 8 times. Freeze for 20 minutes.
  9. Bake empty shells for 15 minutes.
  10. Add ½ the cheese to each tart shell; top with ½ the onions, then half of the tomatoes.
  11. Cover the crust edges with foil and bake for about 15-20 minutes. Let rest for 10 minutes prior to slicing.
By Heidi Kise
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Appetizers, Recipes, Vegetarian Main Dishes Tagged With: CSA, farmer's market, recipe, summer, tomatoes

Reader Interactions

Talk to Us Cancel reply

Your email address will not be published. Required fields are marked *

sidebar

RECIPES + BLOG

  • MARCEL’S BLOG
  • RECIPES
  • CHEF TALK

Newsletter Signup Button

Marcel’s Blog

A New Chapter for the Marcel’s Family

Happy Retirement to Chef Paul

Scone-o-licious by Teri Hiben

Marcel’s Recipes

Chicken Pasta Salad with Grapes

Spinach Artichoke Dip Pizza

Double Chocolate Scones

Chef Talk

‘Tis the season to be a locavore by Chef Kiley Fields

Me Oh My, I Love Hand Pies by Kelly Sears

One Recipe, Four Ways by Brandy Fernow

Archives

Copyright © 2023 · Marcel's Culinary Experience