282806 Mon Jan 30 12:42:11 -0800 2006 7 31 Home Cooking 0 1508036 A few threads back(!), there was a request for vegetarian savory tart recipes. A Fish Called Wanda posted one that I thought sounded good (see link below). So, a week or so ago I finally got around to caramelizing a few pounds of onions (recipe doesn't require that many, but once I'm going to spend some time caramelizing onions, I want a lot!). And, on Saturday night, I made said tart. Truly, it is sublime. A recipe where the whole is greater than the sum of the parts. for those who like more specifics, I would estimate that I used 1/4-1/3 lb. shredded gruyere, 1-1.5 lbs onions (caramelized) and maybe one pint (?) of cherry toms. Although they would have been outstandingly mediocre on a salad, the toms were just fine here--the acidity cutting nicely against the gruyere and the sweetness of the onions. The only change i made was the addition of a layer of spinach on the bottom (before the onions go in). It was perfectly fine, but I think it detracted from the perfection that would have been this recipe without it. Thanks for the recipe, A Fish Called Wanda! Link: http://www.chowhound.com/topics/show/282115#1502614 Mon Jan 30 12:42:11 -0800 2006 0 smokey 1 1508087 So glad you enjoyed it! Oh-oh, if my husband sees this thread he'll insist on a tomato onion tart this weekend. He'll do absolutely anything for this tart - even wash dishes when it's not his turn :) Link: http://www.beyondsalmon.com Mon Jan 30 15:08:08 -0800 2006 1508036 0 A Fish Called Wanda 2 1508282 I must have missed this--thanks for the post! Tue Jan 31 11:22:57 -0800 2006 1508087 0 Funwithfood 1 1909192 Is it possible / advisable to make this at home and then bring it to a potluck for a quick reheat? Thu Sep 28 20:06:35 -0700 2006 1508036 12120 julesrules 2 1909284 I actually also think it would do just fine at room temperature, but I'm not very picky about that kind of thing. Thu Sep 28 20:35:18 -0700 2006 1909192 11607 Smokey 3 1909299 Ít's nice when the cheese gets even a little melt-y. Thu Sep 28 20:38:29 -0700 2006 1909284 20128 morebubbles 1 1909249 Of course you can reheat it! I've made this kind of tart using sliced plum tomatoes arranged in concentric circles. Delicious, not difficult and nice presentation. Thanks for the reminder. Thu Sep 28 20:22:40 -0700 2006 1508036 20128 morebubbles 1 1910649 This was one of the first recipes I got off of chowhound, and just thinking about it now is making me hungry! It truly is the perfect tart, especially the caramelized onions with a splash of balsamic vin. Every single person I have made this for goes crazy for it, and I love that you can make it any time of year and it will still taste good. It is almost like a giant gourmet pizza! Truly a great recipe. Thanks for sharing. Fri Sep 29 14:13:04 -0700 2006 1508036 20828 foodrocks