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.
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.