July 26, 2020

CHEESY TOMATO AND ONION TART

2 Comments

Juicy in season tomatoes, sweet chopped onion, and fresh basil make this cheesy tart perfect for summer. It’s great for brunch, as an appetizer, or serve with a side of greens for a fantastic lunch!

Cheesy Tomato and Onion Tart
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Garden fresh tomatoes is the epitome of summertime. They are succulent, fresh, and bursting with flavor. Apart from salads, I love having them with a light sprinkling of salt. So simple and satisfying!

Another delicious yet easy way I like to serve tomatoes is this Cheesy Tomato and Onion Tart. There is richness from the buttery crust and cheesy mayonnaise base, but it’s also well-balanced with the lightness and freshness of tomatoes, onion, and basil.



Cheesy Tomato and Onion Tart

Cheesy Tomato and Onion Tart

My husband and son love this tart. They are like vultures circling around food source when I take it out of the oven. I can always count on my guys to make this dish disappear! 

For more summer goodness, serve with this super fresh salad!


Recipe highlights:
  • Preheat oven to 375° F.
  • Blind bake pie crust to partially cook crust.
Unbaked pie crust in pie pan

Unbaked pie crust filled with dried black beans for blind baking

Partially baked pie crust

  • Slice tomato and place on layers of paper towels to soak up juices.
  • Combine mayonnaise, sour cream, spices, flour, onion, and cheeses.
  • Sprinkle bread crumbs on the bottom of pie crust.
Partially baked pie crust with bread crumbs
  • Layer crust with the cheesy mayonnaise spread and tomato slices.
  • Encase tart pan with a sheet of aluminum foil. Fold foil over the edges of pie crust to protect from heat during baking.
  • Bake for 30-35 minutes or until the top is firm and lightly golden.
  • Garnish with basil just before serving.
  • Refer to recipe card for detailed instructions.
Pie crust filled with tomato and mayonnaise spread



What is blind baking?
What exactly is it? Blind baking means the crust is baked partially or all the way first. The filling is then added afterwards.

In this case, the crust is partially baked to prevent a soggy bottom. It is weighed down with dried beans or uncooked rice during baking. This prevents puffing and helps the crust hold its shape.

For best results, bake on the lower half of the oven, closer to the heat source.

Cheesy Tomato and Onion Tart

Cheesy Tomato and Onion Tart



Condiment suggestion:
This tart is so good served as is, but it is also fantastic with a drizzle of aged balsamic. It adds sweetness and tang, which compliments the tomato, basil, and cheese so very well.

This recipe can be as easy or as involved as you would like. I kept it simple here and used store bought pie crust, which I have no issues with. If you prefer homemade, use your favorite recipe. Or, try my flaky and delicious pie crust (link provided in recipe card).

For extra freshness and a bright herbaceous bite, sprinkle with julienned basil just before serving. Go as light or as heavy as you like. I wanted you to see all the tomatoey and cheesy goodness underneath and went light on the basil garnish in these photos. I love basil, so when I serve the tart for real, I like to go heavier on the garnishing.

Enjoy!!


Cheesy Tomato and Onion Tart




CHEESY TOMATO AND ONION TART


Cheesy Tomato and Onion Tart


INGREDIENTS:

1 large tomato
1/2 cup mayonnaise
1/3 cup sour cream
3/4 cup coarsely chopped onion
1/2 cup shredded mozzarella 
1/3 cup grated Parmesan cheese
1 tablespoon flour
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 tablespoon bread crumbs
1 flaky pie crust
julienned fresh basil for garnishing


INSTRUCTIONS:
  1. Preheat oven to 375° F.
  2. Spray an 8-inch tart pan with cooking spray. Place pie crust in tart pan. Gently press towards the edges. Trim or crimp excess as desired.
  3. Line entire crust with foil or parchment, covering the edges as best as you can. Fill with dried beans or uncooked rice.
  4. Bake on lower half of oven for 15 minutes. Remove beans and parchment/foil. Bake an additional 5 minutes. Remove from oven. Place on cooling rack. Allow to cool.
  5. Cut tomato into 1/4-inch thick slices. Place in a single layer on a couple layers of paper towels to soak up juices.
  6. Combine mayonnaise, sour cream, spices, and flour in a bowl. Blend well. Add onion, and cheeses.
  7. Sprinkle bread crumbs on the bottom of the pie crust.
  8. Spread half of the mayonnaise/cheese spread on the bottom of the pie crust. Avoid moving bread crumbs.
  9. Reserve a couple of the smaller tomato slices. Layer the rest in the pie crust. Cover with the remaining mayonnaise, cheese, and onion spread.
  10. Cut the reserved tomato slices into small strips. Partially tuck each into the tart in a random pattern.
  11. Place tart pan on a large piece of aluminum foil. Bring the foil over the sides to encase the tart pan with foil. Crimp and fold to over the edges, covering the edges of the crust to protect it from burning.
  12. Bake for 30-35 minutes or until the top is firm and develop lightly golden patches.
  13. Optional: to get more golden patches, broil on high for a couple additional minutes.
  14. Sprinkle with basil just before serving.

Makes 4 to 6 servings.


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2 comments:

  1. This looks so good! I thought it was going to be a quiche from the photo, but this is more unique and interesting!

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    Replies
    1. Thank you Inger! It’s not quite a quiche, but it’s a tomatoey an cheesy goodness :)

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