The Recipes

Carmelized Onion and Tomato Tart

Remember I made that freeform tart not long ago?  I needed to use up the other half of the dough.  You can find the recipe for the tart dough here.  The beauty of these veggie tarts is the leftovers.  You can freeze or refrigerate the leftovers, and you have a great alternative to yet another sad sandwich or salad for lunch at work.  Because carmelizing onions takes forever, this is good for a night when you want to start something cooking, then walk away and take care of mundane household tasks.  Because the active prep time is so little, I got a load of laundry done, the dishwasher unloaded, and took care of some other clutter.

Carmelized Onion and Tomato Tart


- 4 yellow onions, thinly sliced
- 2 roma tomatoes, thinly sliced
- 2 garlic cloves, minced
- pinch crushed red pepper
- 4-5 sprigs of thyme, leaves picked and roughly chopped
- 2 T. dijon mustard
- Dough for one tart
- 2 oz. goat cheese
- olive oil
- salt
- pepper

Preheat the oven to 375 degrees.  Allow the tart dough to come close to room temperature for easy rolling.

In a large skillet, heat a few turns of the pan of olive oil.  Add the onions, season them with salt, and let them cook on medium-low heat for approximately 40 minutes.  Turn the onions periodically with a pair of tongs.

Roll out the dough and transfer it to a tart or pie pan.  Smear the bottom with the dijon mustard and set aside.

Add the red pepper, thyme and garlic to the onions.  Stir together, season with salt and black pepper, and let them cook for another few minutes.  Let the onions cool to at least room temperature, then transfer them to the tart pan, spreading them evenly.  Top with the tomato slices, some coarse salt, and pepper.  Bake in the oven for 40 minutes.

Take the tart out and sprinkle the goat cheese over the top.  Return it to the oven for another 5 minutes.  Let cool slightly, then slice and enjoy.