How did I begin my love affair with making tarts? I had the idea of jumping into trying out five complex French recipes on my friends, who were coming for dinner that night. One of these recipes was a carrot mustard tart. I was curious…what other tarts are out there?? The fun concept of the tart is…it is a blank slate…you could put almost anything in there!
Let’s “tart” simple! How about I check in my fridge, freezer and produce cart and see what I can make? I had some Gruyere, smoky Gouda, pecorino, pearl red onions, basil & tomatoes. Let’s do it! I will call it my “Smoky Cheesy Tomato Tart”.
The house smelled of garden flavors and I couldn’t wait to dive in after it came out of the oven. The lovely kaleidoscope of tomato and onion colors…the cheesy bottom… and now the sprinkling of fresh basil completed this savory, sweet tart! The slight bite…yet billowy freshness of the tart shell…the salted savory cheese, freshness of the tomato and sweetness of fresh basil all comes together in this satisfying tart!
Smoky Cheesy Tomato Tart
1 ¼ cup all purpose flour
½ tsp sea salt
1 tsp raw sugar
1 egg (whole)
6 tbsp cold butter (cubed)
1 tsp cold water
2 medium tomatoes (sliced ¼ inch)
6 multicolored cherry tomatoes (cut in half)
½ cup Gruyere cheese (grated)
½ cup smoky Gouda cheese (grated)
¼ cup pecorino cheese (grated)
2 purple pearl onions (sliced thinly)
½ cup fresh basil (sliced)
Preheat the oven to 375 degrees.
In a mixing bowl, combine flour, salt and sugar. Gently add the egg, then the cold butter and work in the dough. Work it in until it resembles that of sand, then add the cold water. Work the dough into a ball, and place in the refrigerator for at least an hour to set.
Take a 9 inch tart pan and press the dough in the pan, so it covers the bottom and creeps up the sides. You want it to come up on the sides to hold the melted cheese and tomatoes.
Layer the bottom of the tart with the cheese and mix in some fresh basil. Add a little sea salt and pepper. Layer on the tomatoes and onions and a little more salt and pepper on top.
Place in the oven for 35 minutes until the tart shell is cooked and the cheese is melted. Take it out and let it cool. Remove the tart from the pan, by pushing the insert up, and place on a cooling rack.
Layer on the rest of the fresh basil. Slice the tart and enjoy!