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
Scale
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.
