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Tomato and Onion Tart

August 28, 2010

A wonderful tart for any meal or simply on its own.  Simple to make, luscious to eat while bursting with sweet flavors from the garden.  I love tomato tarts and I love onion tarts and this is the best of both worlds.  I used Parmesan cheese in this recipe but you may substitute any cheese of your choice.  It is just as good served hot or at room temperature.

Tomato and Onion Tart

Ingredients

  • 1 Pie Shell (recipe below)
  • 4-6 Tomatoes (sliced)
  • 2 Medium Onions (sliced)
  •  1 T. Unsalted Butter
  • 1/2 C. Parmesan Cheese (finely grated)
  • Fresh Parsley (chopped)
  • Fresh Oregano (chopped)
  • Fresh Basil (chopped)
  • Salt and Freshly Ground Pepper (to taste)

 Preparation

  1. Saute onions in butter until translucent
  2. Put pastry in tart plate
  3. Sprinkle 1/4 C. Parmesan cheese on the bottom
  4. Add the onions
  5. Add the tomatoes
  6. Sprinkle with the fresh herbs
  7. Sprinkle with 1/4 C. Parmesan cheese
  8. Bake at 350 degrees for about 35-40 minutes

  One Crust Pastry

Ingredients

  • 1 C. Flour (sifted)
  • 1/2 t. Salt
  • 6 T. Shortening
  • 3 T. Ice Water

Preparation

  1. Sift flour and add salt
  2. Cut the shortening into  the flour
  3. Add water gradually and toss mixture with a fork after each addition
  4. Mix until the sides of bowl are clean and form it into a ball
  5. Roll out on floured board

 

(Serves 4-6)

A contribution to “Summer Fest 2010”.  If you would like to see more recipes for tomatoes go to www.awaytogarden.com

2 Comments leave one →
  1. feastonthecheap permalink
    September 1, 2010 21:02

    Great minds think alike! We just enjoyed a Bumper Crop Tomato and Zucchini Tart thanks to all the end of summer produce…

    • September 2, 2010 08:25

      Love vegetable tarts. Thanks for stopping by and I will definitely be making some of your recipes!

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