Panini Girl

My obsessions-Italy and Cooking

September 2, 2013


Tomatoes-‘Tis The Season


I’ve talked about this tart before, but it’s certainly good enough to share with you again. I make this year round and seeing that right now is peak season for tomatoes I couldn’t resist whipping one up with the last of the plum tomatoes from our garden.

I’m dedicating this post to my good friend K. who is always willing to try whatever I make! thank you for being so appreciative of my efforts.


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 beaten

In 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.

14 thoughts on “Tomatoes-‘Tis The Season

  1. Oh, that does sound good. Gorgonzola makes everything better!

  2. Yum, yum, and did I mention “yum”?! I made lots of rustic tarts back when we lived in Paris – mostly with caramelized onions for some reason though. But I haven’t made one since we’ve moved to Italy – land of luscious tomatoes. Now, that will change! Grazie! and see you later this month!

  3. my mouth is watering janie!!!!—-will have to make time for this beauty

  4. It was love at first bite…

  5. Great looking tart – especially using gorgonzola. Wish my tomatoes had been more prolific this year!

  6. I have made this tart many times many times. Whoever has eaten it, loves it. Thanks for posting this recipe.

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