Tomato Onion TartCuisine: Dairy Category: Side Dish Servings: 12 Ingredients:Butter Pastry Dough:2 cups all purpose flour 1 tsp. salt 1-l/12 sticks cold unsalted butter, cut into bits 6-7 tbsp. ice water Filling: 2 large onions (a pound and a half) sliced thin 2 tbsp. olive oil l/2 lb. Monterey Jack or gruyere cheese, shredded (sbout 2 cups) l lb. of plum tomatoes (takes about 9 tomatoes) cut into l/2 inch wedges Instructions:Process the flour, butter and salt and add ice water one spoon at a time, until mixture begins to form dough. Form dough into a ball, and flatten into a disk, wrap in plastic wrap and chill one hour. Pastry dough can be made a week ahead and chilled. In a large heavy skillet cook onions with salt in oil, covered over moderate heat. stirring occasionally until softened, about 20 minutes. Remove lid and cook until golden and all liquid evaporates. Preheat oven to 375 degrees. On a lightly floured surface with a floured rolling pin, roll dough into a 14" round. Transfer to a 12" tart pan with a removable fluted rim, or to a 12" quiche dish. Unfold dough easing to fit, and trim overhang. Press against side of pan. Spread onion mixture over dough and top with cheese. Arrange tomato wedges in concentric circles over cheese and add salt and pepper. Bake tart in middle of oven about 45 to 50 minutes until pastry is golden and cool on a rack. Serve warm or at room temperature. Serves 12 to 16.Click Here To Return To The Recipe List This Page Generated By: |