Rustic tomatoes and caramelized onions tart

I made this rustic tomatoes and caramelized onions tart for our friends who joined us for lunch in the country last week… It is light, delicious and easy to make…

Hello everybody! I hope you’re having a fab weekend… The weather in New York is perfect! Not too hot, not too cold… perfect humidity… There aren’t many days like this at the end of the summer, so I think we’ll head out to Central Park for a picnic today… But first, I wanted to share this recipe with you:

tomatoes and onions tart - town and country shuffle blog

Ingredients:

  • one sheet of frozen puff pastry (thawed out, but still cold)
  • 1 tbsp of flour for dusting the counter
  • 2 large yellow onions (sliced)
  • 1 shallot (sliced)
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar (I used Pomegranate infused BV, but regular will do just fine…)
  • 1 tbsp honey
  • 4-5 medium size ripe tomatoes (sliced horizontally… discard top and bottom layer or use in a salad)
  • 1 cup Gruyère cheese (shredded)
  • 12 basil leaves (optional)
  • salt & pepper

town and country shuffle blog - dining table

Steps:

  • Remove frozen puff pastry and let thaw out on the counter… I find that it helps speed up the process when I remove the packaging… The puff pastry should be thawed out and still cold when you start working with it. The colder it is the more it puffs up…
  • In a large pan, heat the olive oil over medium heat…add the sliced onions and shallot, season with salt & pepper… 5 minutes later add the honey and balsamic vinegar…let cook and caramelize for another 35 minutes on low-medium heat stirring often… then turn off the heat and set aside to cool down…
  • Pre-heat the oven to 350
  • When the puff pastry is thawed out, sprinkle the counter with flour and roll out the dough with a rolling-pin in both directions to fit in a 11×15 cookie sheet… don’t worry about uneven edges… it only adds to the rustic feel…
  • Line an 11×15 cookie sheet with parchment paper and place the dough on top pressing down with your fingers to make some indentations…
  • Spread the caramelized onions on top of the dough first, then arrange the sliced tomatoes in a single layer and sprinkle with salt and pepper… top with the shredded cheese…
  • Bake at 350 degrees for 30 minutes or until the edges are golden brown…
  • Remove from the oven and top with a few basil leaves… let cool for 2-3 minutes before cutting. Serve hot.

town and country shuffle blog

Just a couple of tips: The onions and shallot mixture can be cooked the night before and refrigerated… Also, this tart is very thin and will get cold quickly…it would be a good idea to serve it on heated plates…

If you would like to print the recipe only without the photos, click here to go to the Recipes Page

tomatoes and onions tart - town and country shuffle blog

rustic lunch - town and country shuffle blog

We had this dish with a mixed green salad and a well chilled glass (or two…) of Sancerre wine our friends brought over… Perfect for a summer day! I hope you give it a try…

Cheers!

Next time, I will show you the distressed leather armchairs I bought for our living room… and the interview with Interior Designer Christina Sullivan Roughan will follow soon after… Sign up to receive the updates.

As always – thanks for visiting!

Warm regards from New York

xo

Emily

 

 

 

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2 Responses to Rustic tomatoes and caramelized onions tart

  1. designchic says:

    This looks delicious and I’m such a fan of tomatoes!! I’ve been perusing your blog and your place is looking wonderful – love to follow a before and after. Thanks for visiting our blog.

    • Emily says:

      Thank you so much! I love your blog as well and I am following now. I loved the dark wood floors post… very timely for me as I will be renovating our new apt… hope to “see” you back here again.

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