On Sunday I shared a recipe for a Shaker Lemon Pie. I truly fell in love with the crust, so much in fact that I adapted it to create the base of my Baby Heirloom Tomato Tart. A buttery and flaky crust is exactly what was needed to hold in the sweetness of caramelized onion, richness of fontina and gruyere cheeses and the star of the dish, seasonal baby heirloom tomatoes.
This tart is perfect for lunch and pairs well with a simple salad. In addition, you can easily divide the dish into wedges and take it with you to work in this oh-so-fashionable lunch tote.
Of course, there’s plenty to go around, so make sure you invite a friend or two over to enjoy this simple and delicious meal. Get the recipe below.
Cook Time: 40 minutes
Yield: Serves 8
- 1 cup all-purpose flour, plus more
- 6 tbsp unsalted butter, cubed and chilled
- 1 tbsp vegetable shortening
- 1/2 tsp kosher salt
- 2-3 tbsp ice-cold water
- 1 medium white onion, sliced
- 1 cup fontina cheese, shredded
- 1 cup gruyere cheese, shredded
- 1 8-oz container baby heirloom tomatoes, sliced into halves
- freshly ground black pepper, to taste
- salt, to taste
- 2 tbsp Italian parsley, chopped
- 6 basil leaves, chopped
- Make the crust by pulsing the flour, butter, shortening and salt in a food processor into pea-size crumbles. Add water; pulse until the dough forms. Flatten the dough into a disk, wrap in plastic wrap and chill for 1 hour.
- Preheat the oven to 425 degrees F.
- In a pan, cook the onion on medium heat until caramelized.
- On a lightly floured surface, roll the disk of dough into a 12" round to fit a 9" tart or pie plate. Trim the edges using a knife.
- Layer the onion, cheeses and tomatoes evenly over the dough. Season with salt and pepper to taste.
- Bake the tart until the crust is golden, about 30 minutes.
- Remove the tart from the oven and sprinkle with parsley and basil just before serving.