It’s harvest time, and I’m swimming in cherry tomatoes! So when my family was invited to a friends for a Harvest Dinner, I knew exactly which ingredient we would incorporate into our dish. I scoured the internet for an interesting recipe to show off those awesome and brilliantly coloured, bite sized treats. In my journeys I came across many great recipes. The one that finally caught my eye was published on a fabulous foodie blog called Beyond Salmon. That is how it came about that we made a Cherry Tomato Onion Tart!
The ingredients were simple enough, a puff pastry crust, a layer of caramelized onions, a layer of gruyère cheese (I used Rathtrevor picked up from my local Farmer’s Market), and of course Cherry tomatoes! Ingredients in hand I put my amazing husband to work in the kitchen to whip this baby in to shape. Uh huh! That’s right ladies. He’s not just good looking, he cooks too!
The dish was a hit! It was not only a delicious addition to a wonderful selection dishes made from locally grown food, but it was also a great conversation starter. How can you not want a piece of something that good looking?! If your looking for a creative way to use up your cherry tomatoes, why not make a tart?
Pâte Brisée (tart dough) for one 10-inch tart
3 Tbsp olive oil
1 Tbsp butter
1 and 1/2 Lb yellow onions, sliced
1 and 1/2 tsp salt
1 tsp balsamic vinegar (optional)
6 oz gruyère, grated
1 Lb cherry tomatoes, halved
- Roll out the dough 1/8 inch thick. Fit into tart pan, trim, and chill 30 minutes while preparing the onions and preheating the oven.
- Preheat the oven to 425F with racks in the bottom third and upper third of the oven. If you have a pizza stone, place it on the bottom rack.
- Set a large, heavy pot oven medium heat. Add oil and butter. When butter is melted, add onions and salt. Cook stirring occasionally until onions are tender, about 12 minutes. Turn down the heat to medium-low and cook stirring occasionally until onions are medium brown, about 45 minutes. Add balsamic vinegar (optional), and cook stirring occasionally until onions are dark nutty brown, about 15 minutes. Take off heat and set aside.
- Place the tart pan on a cookie sheet. Line the tart shell with parchment paper or foil and dry beans (or some other weigh) and bake in the bottom third of the oven for 18 minutes. Remove parchment paper with beans, lightly poke dough with a fork at 1/4 inch intervals to prevent it from puffing up, and return to the bottom third of the oven for 5 more minutes.
- Turn down the oven to 375F.
- Fill the tart shell with caramelized onions. Sprinkle with a layer of gruyère. Arrange cherry tomatoes cut side down in concentric circles starting with the outer circle and working your way in towards the center of the tart. Bake tart on thebottom rack for 15 minutes. Move tart to the top rack and bake until tomatoes are just starting to brown, 15 more minutes. Cool 10 minutes before serving.