Nothing beats the vibrant flavors and stunning presentation of a homemade tart, especially when it highlights the star of summer produce: beefsteak tomatoes. This Beefsteak Tomato Tart with Caramelized Onions & Thyme Recipe is an absolute showstopper, combining a flaky crust, sweet caramelized onions, fragrant thyme, and juicy tomato slices layered with rich, melty cheese. It’s the kind of dish you’ll want to share with friends or indulge in as a special weekday treat, delivering that perfect balance of savory, creamy, and fresh in every bite.
Ingredients You’ll Need
Simple ingredients often make the richest dishes, and this tart is no exception. Each component is essential: the crust gives a buttery, flaky foundation; the caramelized onions add deep sweetness; the thyme lends an herbaceous lift; and the beefsteak tomatoes bring bright, juicy freshness. Don’t underestimate the power of quality cheese and fresh garlic either—they truly elevate the whole experience.
- 1 1/4 cups all-purpose flour: Provides the base for a tender, buttery crust that holds the tart together perfectly.
- 8 tablespoons unsalted butter, cubed and frozen: Cold butter is key to creating those flaky layers in your crust.
- 1/2 teaspoon salt: Enhances every flavor, especially in the crust and filling.
- 1 teaspoon sugar: A little sweetness balances the tartness of the tomatoes and onions.
- 5-6 tablespoons nonfat milk, very cold: Helps bring the dough together without weighing it down.
- 1/2 pound beefsteak tomatoes, sliced 1/4 inch thick: The star ingredient, bringing juicy, vibrant color and freshness.
- 3 tablespoons olive oil: Used for caramelizing onions and sautéing garlic for rich depth.
- 1 small onion, peeled and sliced thin: Slowly caramelized to sweet perfection, adding complexity.
- 1/2 cup heavy cream: Creates a luscious, creamy filling with garlic and thyme.
- 2 teaspoons fresh thyme leaves: Adds an aromatic presence that lifts all other flavors.
- 2 cloves garlic, minced: Infuses the cream with a subtle savory punch.
- 1 teaspoon kosher salt: Ensures seasoning throughout the tart.
- 1/2 teaspoon freshly ground black pepper: Adds a touch of warmth and spice.
- 1 cup grated cheese (Gruyère and Gouda): Melts beautifully for rich creaminess and a slightly nutty flavor.
How to Make Beefsteak Tomato Tart with Caramelized Onions & Thyme Recipe
Step 1: Make the Pie Crust
The crust is the foundation of this tart, so start by combining the flour, salt, and sugar in a food processor. Pulse until the frozen butter pieces resemble peas, ensuring a flaky texture. Add the cold milk, one tablespoon at a time, pulsing until the dough just comes together. Shape it into a 5-inch disk, wrap it up, and let it chill in the fridge for about an hour. This rest time is crucial for the dough to relax and become easier to roll out.
Step 2: Roll and Blind Bake the Crust
After chilling, let the dough sit out for 15 minutes to soften just enough for rolling. Roll it into a large circle and carefully transfer it into a 9-inch tart pan, pressing it firmly against the sides. Cover with foil and fill with pie weights or dried beans to prevent puffing. Bake at 400°F for 15 to 20 minutes until the edges are lightly golden, then remove the weights and foil and bake another 5 to 10 minutes. Allow the crust to cool on a rack, setting the stage for our luscious filling.
Step 3: Caramelize the Onions
Now onto the flavor-packed filling. Heat two tablespoons of olive oil over medium-low heat in a sauté pan. Add the thinly sliced onions and cook slowly, tossing often until they turn translucent. Keep cooking for another 20 to 25 minutes until they caramelize to a beautiful golden brown. Season with salt and pepper to taste. This slow caramelization is what infuses the tart with a deep, sweet aroma that pairs wonderfully with the fresh tomatoes.
Step 4: Make Thyme-Garlic Cream Reduction
In a separate small pan, warm the remaining olive oil and sauté the minced garlic with thyme leaves just until fragrant, around 30 seconds. Pour in the heavy cream and bring to a simmer, then cook gently until reduced by half, concentrating the flavors. Stir in three-quarters of the grated cheese until melted into a silky, luscious sauce that will bind the tart’s layers beautifully.
Step 5: Assemble and Bake the Tart
Pour the thyme-garlic cream mixture evenly over the cooled pie crust. Spread the caramelized onions over the cream, then layer the sliced beefsteak tomatoes on top. Sprinkle the remaining cheese over the surface. Bake in a 400°F oven for 10 to 15 minutes until the tart is heated through and the cheese melts perfectly. For a golden, bubbly finish, place the tart under the broiler for 5 minutes before serving—watch closely so it doesn’t burn!
How to Serve Beefsteak Tomato Tart with Caramelized Onions & Thyme Recipe
Garnishes
Fresh herbs like basil or additional thyme sprigs bring a beautiful pop of green and an amazing aroma just before serving. A light drizzle of high-quality olive oil or a sprinkle of flaky sea salt can also intensify those delicious flavors and enhance the presentation.
Side Dishes
This tart pairs wonderfully with a crisp green salad tossed with a bright lemon vinaigrette or a simple arugula salad with shaved Parmesan. For a heartier option, serve alongside roasted potatoes or grilled asparagus to round out the meal.
Creative Ways to Present
Slice the tart into generous wedges and plate with a swirl of pesto or a dollop of crème fraîche for contrast. For a casual gathering, cut into smaller squares and serve as elegant finger food alongside chilled white wine, impressing guests with both flavor and style.
Make Ahead and Storage
Storing Leftovers
Store any leftover tart wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to three days. The flavors tend to marry even better after resting overnight, so make sure to enjoy the next-day slices!
Freezing
While the tart is best fresh, you can freeze the unbaked crust dough wrapped in plastic for up to one month. Bake and assemble the tart fresh for optimal texture. Avoid freezing the assembled tart as the tomatoes may become watery upon thawing.
Reheating
Reheat leftover tart slices in a preheated oven at 350°F for about 10 minutes until warmed through and the crust regains its crispness. Avoid using a microwave to prevent sogginess and maintain that perfect flaky texture.
FAQs
Can I use a different type of tomato?
Absolutely! While beefsteak tomatoes are ideal for their size and juiciness, heirloom or vine-ripened tomatoes can work wonderfully as well. Just be sure to slice them uniformly for even cooking.
How do I prevent the crust from getting soggy?
Blind baking the crust beforehand and allowing it to cool sets a sturdy base that resists sogginess. Also, draining the tomato slices briefly on paper towels before layering helps reduce excess moisture.
Can I substitute the cheese?
Gruyère and Gouda blend beautifully here, but feel free to experiment with similar melting cheeses like fontina or even sharp cheddar for a different flavor profile.
Is it possible to make this tart vegetarian?
Yes! This recipe is naturally vegetarian-friendly since it focuses on vegetables, herbs, and dairy. Just ensure your cheese is vegetarian if you’re avoiding animal rennet.
How long does it take to make this tart from start to finish?
Plan for about 1 hour and 20 minutes, including the dough chilling, blind baking, caramelizing onions, assembly, and baking. It’s a rewarding process that yields impressive results worth the wait.
Final Thoughts
If you’re looking for a dish that feels effortless yet delivers a hearty dose of flavor and beauty, give the Beefsteak Tomato Tart with Caramelized Onions & Thyme Recipe a try. It’s a brilliant way to showcase seasonal tomatoes while indulging in the comforting richness of cheese and herbs. Perfect for dinner parties, brunch, or a cozy night in—once you make it, you’ll be hooked!
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Beefsteak Tomato Tart with Caramelized Onions & Thyme Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Savory Tart
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
This Beefsteak Tomato Tart with Caramelized Onions & Thyme features a flaky buttery crust filled with savory caramelized onions, a rich thyme-infused cream sauce, and topped with juicy sliced beefsteak tomatoes and melted Gruyère and Gouda cheese. Perfect as a flavorful appetizer or elegant vegetarian main dish, it combines classic French-inspired techniques and fresh ingredients for a deliciously sophisticated tart.
Ingredients
Pie Crust
- 1 1/4 cups all-purpose flour
- 8 tablespoons (1 stick) unsalted butter, cubed and frozen
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 5–6 tablespoons nonfat milk, very cold
Filling & Toppings
- 1/2 pound beefsteak tomatoes, sliced 1/4 inch thick
- 3 tablespoons olive oil, divided
- 1 small onion, peeled and sliced thin
- 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 grated cheese (Gruyère and Gouda, mixed)
- Fresh basil leaves for garnish
Instructions
- Make the Pie Crust: Combine the flour, salt, and sugar in a food processor. Pulse until the frozen butter is cut into pea-sized pieces. Add cold milk one tablespoon at a time, pulsing until the dough forms a rustic ball.
- Shape and Chill Dough: Turn the dough onto a lightly floured surface and shape into a 5-inch disk. Wrap in plastic wrap and refrigerate for one hour.
- Roll Dough: Preheat the oven to 400°F (200°C). Let the dough sit uncovered for about 15 minutes until pliable. Roll it out into a large circle, turning a quarter turn after each roll to maintain even thickness.
- Transfer to Tart Pan: Gently ease the dough into a 9-inch tart pan with a removable bottom. Press it firmly into the sides and bottom of the pan to prevent shrinking.
- Blind Bake Crust: Cover the dough with foil and fill with pie weights or dried beans to prevent bubbling. Bake for 15-20 minutes until edges turn light golden. Remove foil and weights, then bake another 5-10 minutes until crust is dry and golden. Cool on a wire rack.
- Caramelize Onions: Heat 2 tablespoons of olive oil in a sauté pan over medium-low heat. Add the sliced onions and toss every few minutes until translucent, then lower the heat and cook for 20-25 minutes until deeply caramelized. Season with salt and pepper.
- Sauté Garlic and Thyme, Prepare Cream: In a separate small sauté pan, add remaining 1 tablespoon olive oil. Cook garlic and thyme for about 30 seconds until fragrant. Pour in heavy cream and increase heat to reduce mixture by half. Stir in 3/4 cup of the grated cheese until melted and smooth.
- Assemble the Tart: Pour the creamy cheese mixture into the cooled pie crust. Evenly distribute caramelized onions over the cream, then arrange the sliced beefsteak tomatoes on top. Sprinkle with the remaining 1/4 cup grated cheese.
- Bake and Broil: Bake the tart for 10-15 minutes until hot and cheese is melted. Finish under the broiler for 5 minutes to get a golden, bubbly cheese top. Watch closely to avoid burning.
- Garnish and Serve: Remove the tart from the oven, garnish with fresh basil leaves, slice, and serve warm for the best flavor experience.
Notes
- Use very cold butter and milk for a flakier crust.
- Blind baking the crust prevents sogginess from the creamy filling.
- Caramelizing onions slowly over low heat brings out deep sweetness.
- Gruyère and Gouda cheeses melt well and add a nutty, creamy flavor.
- Broiling at the end creates an attractive golden crust on the cheese.
- Letting the dough rest prevents shrinking during baking.
