Tart of Gold

Rustic Tomato and Caramelized Onion Dinner Tart in Flaky Pastry

1 hour 25 minutes
Serves 4
DinnerFrench
Herb's take

Inspired by French country tarts but with a hearty Italian twist, this savory pie is all about slow-cooked onions and chunky canned tomatoes tucked into a buttery pastry. You'll get a crash course in proper caramelization and how to keep moisture from making your crust soggy, a surefire way to up your tart game.

Equipment needed
  • Food processor
  • Rolling pin
  • Large skillet
  • Parchment paper
  • Baking sheet

Ingredients

Yield
4

Instructions

  1. 01
    In a food processor, pulse the flour and cold butter until the mixture resembles coarse crumbs, about 10 pulses. Add ice water 1 tablespoon at a time, pulsing until the dough just comes together.
  2. 02
    Turn the dough onto a floured surface and form it into a disk. Wrap in plastic and chill for at least 30 minutes.
  3. 03
    Heat olive oil in a large skillet over medium-low. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until golden and deeply caramelized, about 30-35 minutes.
  4. 04
    Add the garlic and cook for 1 minute until fragrant.
  5. 05
    Stir in the chopped tomatoes and thyme, raise the heat to medium, and cook for 10-12 minutes until the mixture is thick, jammy, and most liquid has evaporated.
  6. 06
    Remove from heat and let cool to room temperature.
  7. 07
    Preheat the oven to 400°F (205°C). Roll the chilled dough out on parchment to a 12-inch round, about 1/8-inch thick.
  8. 08
    Transfer the dough on its parchment to a baking sheet. Sprinkle half the Parmesan in a 10-inch circle in the center, leaving a 1-inch border.
  9. 09
    Spoon the tomato-onion mixture over the cheese. Sprinkle the remaining Parmesan on top.
  10. 10
    Fold the edges of the dough over the filling, pleating as you go, to create a rustic edge.
  11. 11
    Beat the egg with the milk and brush over the exposed pastry edges.
  12. 12
    Bake until the crust is golden and the filling bubbles, 35-40 minutes. Cool for 10 minutes before slicing.

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