Heirloom Tomato & Onion Tart with Arugula & Basil

FROM - DelightfulDeliciousDelovely.com

TART CRUST - recipe below - 

Heirloom Tomato & Onion Tart with Arugula & Basil


2-3 medium heirloom tomatoes - different colors, if possible - sliced 1/4 inch thick

1/2 lb mixed grated cheese (I used gruyere, smoked gouda & cheddar)

1 cup arugula

1 small red onion - sliced thinly

1 small white onion - sliced thinly

(or two onions of your choice)

4 scallions - sliced

1 TBS fresh thyme

a handful of shredded basil

olive oil

S&P to taste


Heat your oven to 375 degrees.

Spread a double layer of paper towels in your sink or on the counter.  Spread the tomato slices on the towel.  Sprinkle with salt.  Press another layer of paper towels on top of this.  Let rest while you complete the following steps.

Heat maybe a TBS olive oil in a pan & saute your onions & scallions until they begin to caramelize - 10 minutes or more.  With a pastry brush (or your fingers, spread a very thin layer of olive oil over the bottom of your crust & sprinkle with the fresh thyme.  Sprinkle a little cheese on top of this & then layer the arugula on top of that.  Reserve another small portion of the cheese for topping & mix the remainder of the cheese with the sauteed onion/scallion mixture.  Layer the onion mixture on top of the arugula.  Arrange the drained & dry tomatoes on top of this, interchanging colors (if you have more than one color) in a circular fan pattern.  Top with the reserved grated cheese.

Bake in your oven at 375 for 3--45 minutes or until the cheese is melted & beginning to brown.  If your crust is getting too brown - try to protect it with some aluminum foil.  Let the tart rest for 5-10 minutes.  Spread the shredded basil on top & enjoy!!!

Homemade Herbed Tart Crust Pastry

Homemade Herbed Tart Crust Pastry

enough for TWO tarts


3 cups flour

12 TBS butter (salted, if possible) - CHILLED and cubed

2 eggs

1+ TBS fresh thyme (or diced fresh sage or fresh parsley or fresh oregano)


1/4 tsp salt


Mix the salt & flour together in your food processor (or in a bowl - as this dough could be made by hand - just not by me).  

Pulse in the butter until it is incorporated into the dough.  Pulse in the fresh herbs.  Pulse in the two eggs.  Add water 1 TBS at a time until small lumps of dough form.

Divide the dough into two balls & on a lightly floured surface, roll the two balls into disks large enough to line your tart pan.  I rolled one out - and lined my tart pan.  The other, I kept in a ball, rolled it in some flour & then wrapped it in plastic wrap to keep in the fridge for another tart another day.

When you line your tart pan - press the dough in gently, starting from the center & work to the edges.  I wrapped my pastry over the rim & then cut away extra.  You can cut it at the rim - for a cleaner look.

Refrigerate your pastry-lined tart pan for at least 30 minutes.

When ready to assemble & bake the tart - take the tart pan from the refrigerator & prick the bottom of your crust with a fork several times - then line it with foil.  Put beans or some other oven safe thing (I used a pot lid - which I promptly burned myself touching 15 minutes later) into the crust & bake at 400 degrees for 15 minutes.  Remove from the oven.  

Now your crust is half-cooked & ready for its contents.