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Tantalizing Tomato & Onion Tart

Posted by Hallee on Sep 8, 2010 in Breakfast, diet & fasting, entrees, Hallee's Galley, Leviticus, Recipes, sides, Snacks |

Tantalizing Tomato and Onion Tart

I’ll admit that I have not yet made this dish.  However, it sounds fantastic and it is more of a “when I add it to the menu” kind of thing rather than an “if I add it to the menu.”  This would be an amazing brunch or lunch dish, a perfect potluck change from the normal pot of country beans, or the base for a vegetarian dinner.  It is almost limitless as a dish.  I cannot wait to try it.

INGREDIENTS:

1-crust pie pastry
3 tablespoons extra virgin olive oil
2 large red onions (about 1- ½ pounds) — thinly sliced
2 eggs — lightly beaten
1 cup Ricotta cheese
3 tablespoons Parmesan cheese — freshly grated
2 cloves garlic — peeled and minced
¼ teaspoon fresh ground nutmeg
2 tablespoons finely chopped fresh thyme
OR
2 teaspoons dried thyme
3 large firm, ripe, red tomatoes — sliced into ¼ inch rounds
Dash Kosher or sea salt to taste
Dash freshly ground black pepper to taste

SUPPLIES:

9-inch removable bottom tart pan
foil
skillet
rolling pin
measuring cups/spoons
sharp knife/cutting board

PREPARATION:

Preheat oven to 400° degrees F.

DIRECTIONS:

Place dough on a lightly floured surface. Roll to a thickness of ⅛ Inch. Carefully ease dough into tart pan and gently press it into bottom and up sides of pan. Trim off all but 1 inch of excess. Fold overhang back into pan and press firmly against sides; this will create a double layer of dough which will reinforce the sides of the shell. Line pastry shell with a double thickness of foil. Bake for 5 minutes. Remove foil and bake for an additional 5 to 7 minutes or until pastry is nearly done. Remove from oven. Reduce oven temperature to 325° degrees F.

Warm 2 tablespoons of the olive oil in a large skillet, add onions, and cover. Cook over medium heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook until onions are golden and liquid has evaporated. Remove skillet from heat and set aside.

Combine eggs, Ricotta cheese, Parmesan cheese, garlic, nutmeg and 1 tablespoon of the thyme in a medium size bowl. Whisk until well blended.

Spread cheese mixture over dough. Spread onion mixture over cheese. Arrange tomato slices in concentric circles over onion mixture. Season with salt and pepper to taste.

Stir the remaining olive oil and thyme together and brush over tomatoes.

Bake in a 325° degree F oven for 30 to 35 minutes. Cool slightly before serving.

YIELD:

6-8 Servings, depending on how you’re serving it.

NUTRITION: ~*~
Low in sodium
No Trans Fats
NUTRITION FACTS:
~*~
NOTES:

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee


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