|The tomato and onion tart was part of this beautiful harvest buffet table.|
|The stunning Tomato Tart...recipe below.|
I love this tart recipe as it calls for no egg or cream
and tastes as good as it looks.
(Source, a vintage Gourmet Magazine)
Tomato and Onion Tart
2 large onions, thinly sliced
salt to taste
salt to taste
2 T olive oil
butter pastry dough for a single 12 inch tart
1/2 pound dry Jack or Gruyere cheese, shredded, about 2 C
1/2 pound plum tomatoes cut into 1/2 inch wedges
1/2 pound medium yellow tomatoes, about 2, or 1/2 pound plum tomatoes, cut into 1/2" wedges
1/4 C Nicoise olives, pitted
Cook onions in olive oil with salt to taste, covered over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook inions, stirring occasionaly, until golden and any liquid evaporates. Remove from heat and cool slightly.
Preheat oven to 375 F.
Using a 12 inch removable bottom tart pan, partially bake your pastry crust (prick the bottom to prevent bubbling). Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles and season with salt and pepper. Bake tart in middle of oven for 1 hour, or until pastry is golden. Cool on a rack and serve warm or room temperature. Serves 12-16 as part of a buffet.
Original post of the beautiful harvest brunch is here.