Description
Ree Drummond’s tomato tart showcases summer’s ripest harvest with buttery puff pastry and rich herbed cheese. Fresh basil and golden tomatoes create a rustic Mediterranean-inspired dish perfect for casual entertaining on warm afternoons.
Ingredients
Scale
Cheese:
- 1 cup Grated Fontina Cheese
- 1 cup Grated Parmesan Cheese
- 1 cup Grated Gruyere Cheese
Main Ingredients:
- 2 cups Yellow Cherry Tomatoes, halved
- 2 Onions, thinly sliced
- 1 Pie Crust (preferably shortcrust, but any type will do)
Additional Ingredients:
- ¼ cup (57 grams) Butter
- 1 Egg, beaten
- ¼ cup (60 milliliters) Whole Milk
- Salt, to taste
- Pepper, to taste
- A handful of Fresh Basil Leaves, finely chopped, for garnish
Instructions
- Transform butter into a silky pool in a skillet over medium-low temperature, maintaining a gentle heat. Incorporate thinly sliced onions, seasoning generously with kosher salt and freshly ground black pepper. Allow the onions to slowly caramelize, stirring intermittently, for approximately 20-25 minutes until they develop a rich, golden-brown complexion and become luxuriously soft.
- Create a harmonious cheese blend by combining Fontina, Parmesan, and Gruyere cheeses in a mixing bowl. Thoroughly integrate the cheeses until they form a uniform, creamy mixture.
- Gently roll the pie crust to a delicate thinness, carefully transferring it onto a quarter sheet pan. Distribute the cheese mixture evenly across the crust’s surface, ensuring a consistent layer.
- Meticulously arrange the caramelized onions as a flavorful foundation, covering the cheese base. Strategically place halved cherry tomatoes across the onion layer, creating an aesthetically pleasing pattern.
- Ignite the oven to 450°F (232°C), positioning the rack in the center. Whisk an egg with milk, then delicately brush this mixture along the crust’s perimeter to achieve a lustrous, golden-brown exterior. Slide the tart into the preheated oven, allowing it to bake for 15-20 minutes until the edges transform into a crisp, golden hue and the cheese begins to bubble enticingly.
- Permit the tart to rest momentarily after removing from the oven, allowing the flavors to settle. Garnish with freshly chopped basil leaves, imparting a vibrant, aromatic finish before presenting to eager diners.
Notes
- Sweet caramelized onions develop deep flavor through slow, gentle cooking, transforming their sharp bite into silky richness.
- Carefully blending Fontina, Parmesan, and Gruyere creates a luxurious cheese combination that melts beautifully and adds complexity to every bite.
- Summer cherry tomatoes burst with vibrant color and juicy sweetness, bringing fresh brightness to the rustic tart.
- Quick egg wash brushed along pastry edges produces a professional golden shine that makes the tart look stunning.
- Fresh basil leaves scattered on top provide an aromatic finish that lifts the entire dish with unexpected herbal notes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 363
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 64 mg