For this Rustic Tomato and Onion Galette, heirloom tomatoes cover thinly sliced caramelized onions and gruyere cheese on a rustic tart shell. The onions are sliced into thin strips which are then slowly caramelized with butter over low heat to bring out their sweetness. The fresh heirloom tomatoes and gruyere cheese bring their own unique flavors to the tart and the aroma is fantastic as it bakes fills the house with the smell of melting cheese and caramelized onions
This is how I make it:
INGREDIENTS:
- ¼ recipe of Pâte Brisée
- 2 Onions, thinly sliced
- ½ Cup of Water
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- Variety of Fresh Tomatoes, large and small, thinly sliced
- ¾ Cup Gruyere Cheese, grated
- Salt and Pepper to taste
- Fresh Parsley as garnish
-Roll out Pâte Brisée approximately 1/8-inch-thick and around 9 inches in diameter, place in refrigerator, let rest 30 minutes
-Thinly slice the onions
-Add onions, butter, olive oil, water, salt and pepper to a sauté pan over medium heat, cover, stir occasionally for about 20 minutes
-Grate the cheese (or grind in a food processor)
-Slice tomatoes ¼ inch thick
-Preheat oven to 350F
-After 20 minutes, remove the cover from sauté pan and turn heat to high, stirring constantly until onions are caramelized and release all their moisture. Let cool
-Spread cooled onions on tart shell
-Sprinkle cheese on top of onions
-Arrange sliced tomatoes on top of cheese
-Salt and Pepper to taste
-Bake tart at 350F for approximately 30-35 minutes
