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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


  • 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)


  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


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


  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

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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