Tomato and Onion Tart Gourmet Magazine
Delight your taste buds with this elegant Tomato and Onion Tart, inspired by Gourmet Magazine's sophisticated flair. This savory tart begins with a buttery puff pastry crust that cradles a caramelized onion and garlic mixture infused with fresh thyme and a touch of balsamic vinegar for a rich, balanced flavor. Juicy Roma tomato slices are layered over the onions, topped with a generous sprinkle of grated Parmesan cheese for a perfectly savory finish. Ideal as a light lunch, appetizer, or centerpiece for your next gathering, this tart bakes to golden perfection in just 30 minutes. With its crispy edges, sweet and tangy filling, and vibrant presentation, this easy yet impressive dish will elevate any occasion. Keywords: tomato and onion tart, puff pastry tart, caramelized onion recipe, gourmet appetizer, elegant tart recipes, savory tomato recipe.
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Recipe Information
Ingredients
- 1 sheet Puff pastry sheet
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 Large onions
- 2 Garlic cloves
- 1 teaspoon Fresh thyme leaves
- 4 Roma tomatoes
- 1 tablespoon Balsamic vinegar
- 1 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Egg
- 1 teaspoon Water
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Unroll the puff pastry sheet onto the prepared baking sheet and set aside.
In a large skillet, melt the butter with the olive oil over medium heat.
Slice the onions thinly and add them to the skillet. Cook for 10-12 minutes, stirring occasionally, until caramelized and golden brown.
Mince the garlic and add it to the skillet along with the fresh thyme leaves. Cook for another minute until fragrant.
Stir in the balsamic vinegar, salt, and black pepper. Remove the onion mixture from the heat and allow it to cool slightly.
Slice the Roma tomatoes into thin rounds. Set them aside.
In a small bowl, whisk together the egg and water to create an egg wash.
Spread the caramelized onion mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
Sprinkle half of the Parmesan cheese over the onions, then layer the tomato slices on top.
Sprinkle the tomatoes with the remaining Parmesan cheese and lightly season with a pinch of salt and pepper.
Brush the edges of the puff pastry with the egg wash to ensure a golden crust during baking.
Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
Allow the tart to cool for 5 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 5.4 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 179 mg | 14% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 298 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
