Swine & Sea — Summer Tomato Tart — French Creole Recipe

Summer Tomato Tart

Recently I reaped the rewards of my mother-in-law getting a bushel of tomatoes. While many of these tomatoes were sliced, salt, and peppered I decide to make a tart with some of them. The butter from the crust played well with the sauteed onions, tomatoes, and Gruyere cheese. Do everyone a favor and use high-quality butter when making the crust.

Recipe

  • 1

    Pâte Brisée crust

  • 2

    large yellow onions , thinly sliced

  • 8 Tbsp.

    unsalted butter

  • 1 ½ tsp.

    Kosher salt

  • 4

    large heirloom tomatoes , cored and sliced in 1/4" slices

  • 1 cup

    gruyère cheese , shredded
  • flaky sea salt

  • 2 sprigs

    fresh thyme
    Step 1

  • In a large pan, melt the butter on low-medium heat.

    • Step 2

  • Add the onions and Kosher salt to the pan. Stirring frequently, sauté the onions until they brown and begin to caramelize. Add a bit water if the onions begin to stick.

    • Step 3

  • In the meantime, place the tomato slices on a set of paper towels to allow the tomatoes to dry out a bit.

    • Step 4

  • Spread the onions into tart crust to cover the bottom.

    • Step 5

  • Evenly spread the cheese over the onions.

    • Step 6

  • Arrange the dried tomatoes on the top, pick the thyme leaves over the top of the tomatoes.

    • Step 7

  • Place the tart in a 400° oven and cook for 15 minutes.

    • Step 8

  • Remove the tomato tart from the oven. As it cools, drizzle the tart with olive oil and sprinkle with flaky sea salt.