thepioneerwoman4.8
Tomato Tart
Ree Drummond's tomato tart recipe is summer cooking at its best. Using store-bought pie crust, lots of cheese, and cherry tomatoes, it's simple but divine.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●pan
- ●bowl
📝 Preparation Steps
1
Heat a large skillet over medium-low heat. Add the butter, onions, salt, and pepper and cook for 20 to ⏱️ 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Set aside.
2
Preheat the oven to 450°.
3
Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust. Lay onto a shallow quarter sheet pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese.
4
Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Bake the tart for 20 to ⏱️ 22 minutes, watching carefully to make sure the crust doesn't burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425°.
5
Remove the tart from the oven and allow it to sit for ⏱️ 5 minutes. Sprinkle the basil all over the top. Cut into squares and serve!
Nutrition Facts
calories
471 Calories
fat Content
31 g
fiber Content
2 g
sugar Content
3 g
sodium Content
532 mg
protein Content
13 g
trans Fat Content
0 g
cholesterol Content
72 mg
carbohydrate Content
33 g
saturated Fat Content
16 g
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