July 6, 2012
paninigirl

15 comments

You Little Tart!

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

Crust

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.

Tart Filling

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
1 egg

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.

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15 thoughts on “You Little Tart!

  1. If you don’t like gorgonzola, try spreading some red pepper puree or artichoke pure on the dough under the onions and tomatoes. I learned this recipe from a friend in France and it is our family favorite. You can also load on the onions and forget the tomatoes, or leave off the onions and just use tomatoes. If no gorgonzola, sprinkle about 2TBS of shredded parmesean or mozarella cheese on top with a dap of olive oil. Yum, I am salivating just thinking about it. Dinner tomorrow!

  2. What a fabulous recipe! Brava Janie! BTW, what DO you do in your other life….when you’re not in Italy or cooking up a storm? Or would that be telling??? Jxx

  3. Panini Girl, The tart was amazingly delicious. It was the highlight of the best working holiday ever! K.

  4. gorgeous…..I would have volunteered to work with you for that lunch:-)

  5. Love the title of this post!

  6. That looks too delicious for words!

  7. Debra-I could eat this every day!

  8. Pingback: All Tarted Up! « Panini Girl

  9. Pingback: Zucchini Crostata | Living better at 50+| Online Womens Magazine

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