Description
A savory Beefsteak Tomato Tart featuring a flaky homemade crust, caramelized onions, fresh thyme, and melted Gruyère cheese, finished under the broiler for a golden, bubbly top. This elegant tart is perfect for a brunch or light dinner serving six.
Ingredients
Scale
For the Tart Crust:
- 1 1/4 cups All-Purpose Flour
- 8 tablespoons Unsalted Butter, cold and cubed
- 1/2 teaspoon Salt
- 1 teaspoon Granulated Sugar
- 5 tablespoons Non-Fat Milk
For the Filling:
- 0.5 pound Beefsteak Tomato, sliced
- 3 tablespoons Olive Oil, divided
- 1 Onion, thinly sliced
- 1/2 cup Heavy Cream
- 2 teaspoons Fresh Thyme Leaves
- 2 cloves Garlic, minced
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 cup Gruyère Cheese, divided (3/4 cup shredded, 1/4 cup for topping)
- Fresh Basil, to taste, for garnish
Instructions
- Make the Crust Dough: Add the all-purpose flour (1 1/4 cups), salt (1/2 tsp), and granulated sugar (1 tsp) to a food processor. Add the cold unsalted butter (8 tbsp) and pulse until the butter pieces are about the size of peas.
- Add Milk and Form Dough: Slowly add the non-fat milk (5 tbsp) one tablespoon at a time while pulsing, until the mixture forms a rustic dough ball.
- Chill Dough: Transfer the dough onto a lightly floured surface and shape it into a 5-inch disk. Wrap tightly in plastic wrap and refrigerate for 1 hour.
- Preheat Oven: Set the oven to 400°F (200°C).
- Prepare Dough for Rolling: Remove dough from fridge and let it sit on a floured board for about 15 minutes until pliable.
- Roll Out Dough: Using a floured rolling pin, roll the dough into a large 1/4-inch thick circle, turning it a quarter turn with each roll to avoid sticking.
- Fit Dough in Tart Pan: Gently place the dough circle into a 9-inch tart pan with a removable bottom. Press into sides and let the dough hang over edges by 1/2 inch. Trim excess dough using the rolling pin and chill for 30 minutes.
- Dock and Blind Bake: Poke holes evenly across the bottom of the crust with a fork. Cover with foil, add pie weights or dried beans, and bake for 15-20 minutes until edges turn light golden.
- Finish Blind Baking: Remove foil and weights carefully, bake crust for 5-10 more minutes to cook bottom fully. Cool crust on a rack; keep oven on.
- Caramelize Onions: Heat 2 tablespoons olive oil in a saute pan over medium-low heat. Add sliced onions and gently cook, stirring occasionally until translucent. Lower heat and cook 20-25 minutes until golden brown and caramelized. Season with kosher salt (1 tsp) and freshly ground black pepper (1/2 tsp). Set aside.
- Sauté Garlic and Thyme: In a small pan, heat remaining 1 tablespoon olive oil. Add minced garlic and fresh thyme leaves, cooking for about 30 seconds until fragrant.
- Reduce Cream and Melt Cheese: Pour heavy cream (1/2 cup) into the garlic-thyme mixture. Increase heat and simmer until reduced by half. Stir in 3/4 cup shredded Gruyère cheese until melted and smooth.
- Assemble Tart: Pour the reduced cream and cheese mixture into the prepared tart crust. Spread the caramelized onions evenly on top, then layer the sliced beefsteak tomato. Sprinkle with remaining 1/4 cup Gruyère cheese.
- Bake Tart: Bake in the preheated 400°F (200°C) oven for 10-15 minutes until heated through and cheese is melted.
- Broil for Finish: Place tart under the broiler for 5 minutes until the cheese topping browns and bubbles for a beautiful golden finish.
- Garnish and Serve: Remove tart from oven, garnish with fresh basil leaves to taste, slice, and serve warm.
Notes
- Use cold butter when making the crust for a flaky texture.
- Blind baking the crust prevents a soggy bottom when adding the wet filling.
- Caramelizing the onions slowly brings out their natural sweetness for rich flavor.
- Beefsteak tomatoes are best for their meaty texture and mild flavor.
- Basil adds a fresh, aromatic finish but can be omitted if unavailable.
- If pie weights are not available, dried beans or uncooked rice can be used.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
