Tomato and Caramelized Onion Tart

Tomato and Caramelized Onion Tart
Yields 2
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
  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
  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.
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