Sometimes dinner needs to be a lighter affair.
Enter the Tomato and Caramelized Onion Tart.
This beauty starts with one of my favorite things……
…… Frozen Puff Pastry.
I don’t have either the time or patience to make it from scratch.
I do make my own caramelized onions.
Starting with a pan full of thinly sliced onions, butter and olive oil.
With the heat on low, stir every so often and just let them do their thing.
Not quite done.
Just about perfect. For some reason my flash only flashed on the middle picture.
I like to slice my tomatoes and them let them sit on some paper towels to absorb the extra moisture.
This step isn’t so important with tomatoes like these, but essential with the really ripe tomatoes from the garden. I can’t wait for THOSE tomatoes!
The puff pastry is spread with the cooled onions (I forgot to get a picture at that point)
then the tomatoes are artfully arranged on top of the onions.
…… sprinkle with balsamic vinegar, coarse salt and freshly ground pepper. I also added a little fresh parsley.
Let cool on a rack (so the crust doesn’t get soggy.)
Isn’t this beautiful? I can tell you it sure was tasty!
Frozen Puff Pastry (I used 2/3 of 1 sheet — make it as big as you want)
2 Tablespoons Butter
1 Tablespoon Olive Oil
1/2 teaspoon Dried Thyme
2 – 3 Ripe Tomatoes, and/or a whole bunch of Cherry Tomatoes
Salt, Pepper and Chopped Parsley to taste
Slice the onion thinly. Melt the butter with the oil in a medium saute pan over low heat. Add the onion and stir every so often until the onion is very soft and golden brown. It should take about 20 – 30 minutes. When done, add the dried thyme and remove from heat. Cool to room temperature.
Preheat you oven to 375F.
Unfold the puff pastry and cut to the desired size. Put it on a baking sheet and spread the cooled onions on the pastry, leaving open about 1/2 inch around the edge. You may not need all of the onions.
Slice the tomatoes about 1/4 inch thick and set on paper towels for 5 – 10 minutes to get rid of the extra moisture. Arrange the tomatoes on top of the onions. Make it pretty.
Bake for 20 – 25 minutes until the edges of the pastry are golden and puffed. Remove from the baking sheet to a wire rack to cool. While the tart cools, drizzle with balsamic vinegar and sprinkle with coarse salt and freshly ground pepper, if desired.
Slice, artfully arrange on an awesome plate (my sister gave me the plate pictured) and enjoy!
All photographs are my own, except as noted. Please be kind — ask permission before using them.