Seasoned tomatoes are the main ingredient of this luscious tart.
- Prepared pie dough for one 9-inch pan
- 1 1/2 pounds fully ripened tomatoes, sliced thin
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon olive oil, divided
- 1/2 cup chopped onion
- 1 tablespoon Dijon mustard
- 2 cups shredded cheddar cheese, divided
- Press dough into a pie plate or a tart pan with a removable bottom; trim edge. Chill for 30 minutes.*
- Place tomato slices between several sheets of paper towels to absorb moisture; let stand for 20 minutes.
- Heat oven to 375°F. In a small bowl, combine, thyme, salt and pepper; set aside.
- In a medium skillet over medium heat, heat 2 teaspoons olive oil. Add onion; cook and stir until translucent, about 5 minutes.
- Spread mustard on bottom of tart shell. Sprinkle 1 cup cheese and sautéed onion evenly over mustard. Top with half of tomato slices.
- Sprinkle with half of thyme mixture and remaining cheese.
- Cover with remaining tomato slices and sprinkle with remaining 1 teaspoon oil and remaining thyme mixture.
- Bake until pastry is golden brown, about 30 to 40 minutes.
This recipe originally aired in the August 2006 issue of Heart of the Home:
More from this issue:
- Fresh Tomato Gratin Recipe
- Fresh Tomato Tart Recipe
- Salmon Tomato Pizza Recipe
- Spiced Fresh Tomato Bread Pudding Recipe