Heirloom Tomato Tart with Caramelized Onions and Gruyere
Ingredients for Caramelized Onions;
Several medium or large onions, yellow, white, or my favorite Walla Walla Sweets sliced
Extra virgin olive oil
Butter, optional
Salt
Brown Sugar
Balsamic vinegar, optional
a drizzle of Kahlua (optional)
Heat Olive Oil and butter, add onion slices
Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.
After 10 minutes, sprinkle some salt over the onions, then you can add some sugar to help with the caramelization process. I tend to add about 1 Tbsp per large onion.
Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn using a metal spatula and reduce your heat.
At the end of the cooking process you can add the Kaluha or a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.
Store refrigerated for several days in an air-tight container.
For the Tart;
4 -5 cups thickly sliced Heirloom Tomatoes of different colors and sizes. Cherry tomatoes simply slice in half.
1 Pie shell
1 cup Caramelized Onions
1 cup shredded Gruyere Cheese
2 sprigs fresh Basil
Salt and pepper
Preheat oven to 400°F. Cut tomatoes into ½-inch-thick slices. Place on a baking sheet lined with paper towels, and sprinkle with ¼ teaspoon of the salt. Cover with additional paper towels, and reserve for 15 minutes then drain and pat dry.
To assemble tart:
lay out dough in a pie dish and crimp the edges
Place 1/2 of Onions in bottom of Pie Shell, Sprinkle with 1/2 the shredded cheese, place 1 layer of sliced tomatoes and repeat with remaining onions, cheese and layers of tomatoes grouping the different sizes and colors to make desired design.
Bake in preheated oven, 30 to 40 minutes. Transfer to a wire rack, and let stand 1 hour before serving. Sprinkle with basil and chives.
