This is not the first time I’ve posted about this tart, but it’s too good not to share with you again. I started making this years ago after finding it in a copy of Food & Wine. The beauty of a tart like this is that you can easily change the filling to suit your taste. Don’t like gorgonzola, change to a cheese that you prefer. I think feta would be nice. Unsure about the onions, leave them out although I think the combination of the onions, tomatoes and cheese really works. If you add a little sugar to the dough this makes a great pie crust.
Asked to bring a starter to a party, this tomato tart is the perfect choice. You can make it earlier in the day and enjoy it later at room temperature. It would also be just right tucked into your picnic basket for an afternoon in the park or an outdoor concert.
I wish I could say that I made this for such an outing, but in reality it was for lunch on the 4th of July with my co-worker and good friend K. No, we weren’t off enjoying the holiday but at work and I can think of no better way to chase away the “I have to work when everyone is off blues” than with food!
Tomato Gorgonzola Tart
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 stick (8 ounces) plus 1 tablespoon cold unsalted butter
About 1/4 cup ice water
In a bowl toss flour with salt. Cut in the butter until the mixture resembles coarse meal. Using a fork, stir in the ice water by tablespoons until the dough holds together when pressed. Sprinkle in more water if needed. Flatten the dough into a disk, wrap well and refrigerate for at least 15 minutes before rolling out.
2-1/2 pounds yellow onions, coarsely chopped
6 sprigs freshly thyme leaves
1/4 cup extra virgin olive oil
Salt and fresh ground pepper
1 tablespoon minced fresh rosemary
3 ounces Gorgonzola cheese
1 pound plum tomatoes, sliced crosswise 1/3″ thick
In a large saute pan onions in 3 tablespoons olive oil over very low heat until the onions are light brown. Season with salt and pepper and add 2 teaspoons fresh rosemary. Let cool.
Preheat the oven to 400 degrees. Roll out dough on a lightly floured board to a 14″ circle. Spread the onions over the dough, leaving a 2″ border. Crumble the cheese over top and overlap the tomatoes in a ring. Season with salt and pepper, then drizzle with remaining olive oil and sprinkle with fresh thyme and rosemary. Fold up the dough and pleat the border. Brush the dough with beaten egg.
Bake until the crust is golden, about 35 minutes. Can be served hot or at room temperature. Serves 4-6 as a main course or 8-10 as an appetizer.