Vidalia Onion & Beefsteak Tomato Tart
The following recipe includes all steps to complete this visually stunning and delicious tart. For a quick and simple alternative, you may use any store bought piecrust, or ready made tart shells. While this recipe has many steps, the tart shell, and the onions can be prepped ahead!
- 3 cups all-purpose flour
- 1 cup unsalted butter, diced ¼ inch cubes, frozen
- 1 teaspoon Kosher salt
- 6 tablespoons ice water
Pulse the flour and salt in the bowl of a food processor three times, add the frozen butter and pulse ten times. Using the feed tube, slowly add the water with the processor running. DO NOT OVERMIX. Dump the dough out onto a smooth surface, gather into a disc shape, flatten, wrap in plastic wrap and refrigerate thirty minutes.
Remove the dough from the refrigerator and let rest ten minutes.
Preheat the oven to 375 degrees. Lightly grease your tart pan with butter.
Roll the tart dough out to a ¼” thickness, gently press into the tart pan making sure not to stretch the dough. Cover with parchment paper and fill with pie weights or dry beans.
Lower the oven temperature to 350 degrees and bake twenty minutes. Remove the paper and weights and bake another 15 minutes, cool.
- 5 large Vidalia Onions, sliced thin
- 1 tablespoon EVOO
- ¼ cup white wine
- ¼ cup honey
- 4 extra-large eggs
- 6 ounces goat cheese
- ¼ cup loose packed basil leaves
- 2 large ripe beefsteak tomatoes
- Kosher salt & freshly ground pepper
In a large skillet, warm the EVOO and sauté the onions, seasoned with ¼ teaspoon kosher salt for fifteen minutes on medium. Add the white wine and the honey and cook, stirring often, for another ten minutes, to cook down the liquid, the onions should be dry and creamy, not soggy or wet. Remove from the pan and cool.
Slice the tomatoes into five slices each, and lay out on paper towels to dry, season with kosher salt and pepper and cover with paper towels. This will dry and season the tomatoes and prevent them from being soggy!
Whisk the eggs with another ¼ teaspoon kosher salt. Using a pastry brush, brush the inside of the cooled tart shell with some of the egg. This seals the crust, and prevents leakage.
Add the crumbled goat cheese, chopped Basil, ½ teaspoon fresh ground black pepper to the beaten eggs. Fold in the cooked onions and spread into the tart shell.
Layer the top with the seasoned tomatoes. Lightly drizzle with EVOO.
Bake at 350 degrees for 40-45 minutes.
For detailed instructions, preparation and baking tips, please visit Cookiekingbaking.com
Although Robert has enjoyed many careers, all in highly creative fields, it is his Baking of cookies that has always been his greatest pleasure, and now in my autumn, having come full circle, and adding Author and Blogger to his resume, he embraces the title “Renaissance Man”, that so many of my more learned colleagues seem to want to bestow on him. Long live the Cookie King!