Once the almonds are toasted, add the warm almonds and olive to the red wine vinegar mixture.While the almonds toast combine the garlic, red wine vinegar, sugar and lime juice in a medium bowl. Toast the almonds for a few minutes or until golden brown. Preheat the skillet to medium heat and add the almonds. Drizzle the tops of the tomato with two to three tbsp of the almond vinaigrette. Next, top the cream cheese mixture with tomato slices and garnish top with fresh basil.Using a small spatula spread the cream cheese mixture on the puff pastry leaving a one-inch border. While the pastry cools, place the cream cheese, mayo and olive in a food processor.If the puff pastry is still puffed simply gently press it down with your hands.
Spread the tomatoes, cut side down, on a rimmed baking sheet. Remove from the oven and let it cool completely. Toss the tomatoes with the olive oil and thyme season with salt and pepper. Place the puff pastry into the oven and bake for about 15 minutes or until golden brown.
Take a pastry brush and brush the whisked egg all over. This will help keep the puff pastry from rising too much. Next, take a fork and prick the puff pastry all over. Using a rolling pin flatten the puff pastry so there aren’t any lines and is a smooth surface. Take the puff pastry sheet and place it onto the baking mat. Layers of sliced tomato, fresh basil (and we added sauteed onions & garlic, all topped with a goopy crust of 1 part shredded cheddar + 1 part. Place a silicone baking mat onto a baking sheet. Step 5 Remove the tart from the oven and allow it to sit for 5 minutes. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425°. Bake the tart for 20 to 22 minutes, watching carefully to make sure the crust doesn't burn. Step 4 Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese. Lay onto a shallow quarter sheet pan, or cut in half and use 2 standard pie pans. Step 3 Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust. Put the tart back in the oven for another 20-25 minutes or until the pastry is crisp and the tomatoes are slightly golden. Sit the tomatoes on top in a single layer, cut-side up, and season. Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Spread the cheesy onions over the base of the tart. Step 1 Heat a large skillet over medium-low heat. You could substitute monterey jack for the fontina and Swiss for the gruyère if you want. This tomato tart uses different types of cheese including fontina, parmesan, and gruyère and it's truly heavenly. What kind of cheese do you use for tomato tart? Pat the puff pastry evenly in a tart pan then poke the bottom evenly with a fork. Or you can slice big pieces and serve it with a big green salad for lunch or for a light, quick dinner. Brush the crust with the egg wash, bake, sprinkle with basil, and serve! Easy peasy.Īnything you want! You can cut the tart into small squares and serve it as an appetizer all by itself. Next, sprinkle all of the different cheeses, the caramelized onions, and the cherry tomatoes (in that order) over the pie dough. They're the ingredient that your tomato pie and other tomato recipes have been missing all this time! When your garden is overflowing with little cherry tomatoes, this a great recipe to pull out of your back pocket.Ĭaramelize your onions and roll out your pie dough. The onions cook down in butter until they're silky and just a little bit sweet. 
We used store-bought pie crust and it was amazing, but you could make your own all-butter pie crust if you're feeling more adventurous. The hardest part is having the patience to properly caramelize the onions, but it's so worth the time it takes. (That feels like 40 years ago!) It's one of those recipes that has always stuck with me because of how surprisingly tasty and ridiculously easy it is.
I first made this tomato tart with my sister back in 2014.
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