283495 Mon Feb 27 11:07:02 -0800 2006 15 31 Home Cooking 0 1513419 I know it's not tomato season, but this is my husband's favorite tart, and I just can't get away with only making it in the summer. Besides, the cherry tomatoes used in it, taste awfully good even when they are kind of pathetic raw. This tart is so simple, it feels almost funny writting a recipe for it. It's just prebaked tart shell filled with caramelized onions, grated gruyere, and halved cherry tomatoes, then baked at 375F for 30 minutes or just until tomatoes are starting to brown. The cherry tomatoes burst with each bite like little balloons, their tartness balanced by jammy onions, and rounded with the richness of the cheese. No combination can be simpler or more sublime. Link: http://beyondsalmon.blogspot.com/2006/02/tomato-onion-tart.html Image: http://photos1.blogger.com/blogger/166/1428/1600/P2190032.0.jpg Mon Feb 27 11:07:02 -0800 2006 0 A Fish Called Wanda 1 1513429 Thanks for the good recipe. Mon Feb 27 12:13:52 -0800 2006 1513419 0 chris 1 1513490 I've made this recipe (review somewhere downboard) and have gotta echo Fish's recommendation. Her recipe is a great one! Mon Feb 27 14:53:04 -0800 2006 1513419 0 smokey 1 1513665 It looks great, thanks for posting! Tue Feb 28 11:29:26 -0800 2006 1513419 0 Funwithfood 1 2442886 I have to bump this up to thank you for this recipe. People are really impressed by it! I use a press-in cornmeal crust from epicurious. As a "busy Mom" I like the fact I can do most of the prep in stages, then just assemble and bake the day I need it. Mon Apr 02 10:09:06 -0700 2007 1513419 12120 julesrules 1 2453219 Can you re post the link for the recipe? I can't seem to get it to work, says page un found. I want to make this for Easter and I don't know how much onions to buy or cheese. Thanks! Thu Apr 05 08:17:04 -0700 2007 1513419 17495 Kari 2 2453394 The link works for me... Onions - I think I caramelized & used around 3 medium this time. They shrink down a lot. If you make too much you can always save them for other uses. The cheese - the piece I grated was about 4 in X 4 in X 1 in. This was more than enough. The tart IMO does not need a ton of cheese. I have used the leftover grated cheese and onions in oeufs cocotte - eggs baked in ramekins. Layer onion in ramekin, crack in egg, add cheese. Bake. Very tasty! Thu Apr 05 08:51:11 -0700 2007 2453219 12120 julesrules 1 2453824 holy carp! (nod to your fish blg) that looks so good! thanks wanda! Thu Apr 05 10:36:09 -0700 2007 1513419 57801 lollya 2 2454269 Wow. I love tomato tarts and this one looks exceptional. I may just have to try it this weekend. Lidia of Lidia's Kitchen made one in a tomato themed show this past weekend. She used several different varieties of tomatoes for their colors. It was beautiful - red, yellow, and orange. I Thu Apr 05 12:15:00 -0700 2007 2453824 13915 mamamia 1 2842212 thanks for the recipie, I had a run on of cherry tomatoes and this was delicious!! thanks again, I'm looking forward to trying it out of season as the recipie mentions Mon Aug 13 16:47:03 -0700 2007 1513419 53762 geminigirl 1 2861238 Just wanted to say a big thank you for this recipe. It has been cool for the last few days, so I was happy to be able to use the oven. Made this tart for lunch yesterday, and it was so good. Kind of a pain browning the onions, but well worth the effort. Great recipe when the garden is overflowing with cherry tomatoes. I made extra dough- had some white peachs- made a pech turnover- just sliced up the peaches, a few raisins and walnuts, drizzled with some honey. Sprinkled the dough with some sugar, and popped into the oven. Light, sweet (but not too sweet) dessert. Mon Aug 20 05:32:20 -0700 2007 1513419 11057 macca 1 2861739 Love your blog! The tomato tart looks delicious, can't wait to try it. Mon Aug 20 08:35:31 -0700 2007 1513419 50431 chef chicklet 1 2862941 That looks great and sounds even better! I love all three main components. Here's a pic of my tomato tart...in memorium...the plants are mostly dead now after two weeks of 100 degrees. Mon Aug 20 13:12:26 -0700 2007 1513419 10471 danna 2 2863286 Does anyone have thoughts about whether or not making a "shell" out of puff pastry or phyllo dough would work with this recipe? I'm intimidated by the homemade pastry shell! Mon Aug 20 14:21:09 -0700 2007 2862941 28099 DKS1 3 2863377 imho, if you can use phyllo you can make a shell - this is a really good, easy one from Ina's that I used for this recipie...try it! http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29717,00.html?rsrc=search Mon Aug 20 14:44:07 -0700 2007 2863286 53762 geminigirl 3 2865079 I would just buy pre-made pie crust (pate brise) if I didn't want to make it from scratch. Tue Aug 21 05:55:42 -0700 2007 2863286 10471 danna