French Tart with tomato, onions and goat cheese

Oh-la-la, thank you Lindsay Tramuta of Lost in Cheeseland fame, for this luscious tart (savory galette, really) ! I didn’t think I would like so many onions in a tart, but you had me at the photo of the raw composition…and then when I saw the finished photo, well, it just took me over the top. You see, the onions are caramelized BEFORE they go into the pie. Nums. Totally. Enjoy!


Serves 4-6, depending on appetite

A 9- or 10-inch tart shell, unbaked, or about 280 grams of pastry of your choice, rolled to a 14-inch circle (see below image)

4 tablespoons olive oil, with more for drizzling

3 medium-sized onions, thinly sliced

2 cloves garlic, smashed

3–4 fresh basil leaves

Salt and pepper

2 small tomatoes, thinly sliced

6–8 ounces (170–225 grams) fresh goat cheese, sliced or crumbled (mine is crumbled)

2–3 tablespoons chopped fresh herbs (parsley, basil, marjoram or oregano)



 Tomato & Onion Tart

1. Put the onions, garlic and basil leaves into a shallow pan with the olive oil, and cook over medium heat, stirring occasionally until the onions are very soft and caramelized, for at least 30 minutes and up to an hour, depending on the onions. Reduce the heat if they start to brown too much before they are soft, and don’t rush them. Season well with salt and pepper, and cool completely before filling the tart shell.

Drain the cooled onions of any excess juice, remove the thyme sprigs and bay leaf, and spread the onions in the bottom of the tart shell. If making a free-form tart, spread the onions into a circle on the pastry, leaving a two-inch border.

2. Preheat the oven to 400°F (204°C). If you use a free-form tart, transfer the rolled pastry to a baking sheet lined with parchment paper.

3. Arrange the tomatoes and goat cheese over the onions, and top with the herbs, a drizzle of olive oil and salt and pepper.

5. If you are making a free-form tart, fold the edges of the dough up around the filling in a series of pleats, gently pressing the dough to seal each fold.

6. Bake the tart for about 30 minutes—until the pastry is done, the tomatoes are cooked and the cheese is melted and browned. Cooking time will depend on the size of your oven!

For best results, enjoy the tart warm and on the same day it was made.



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