Tantalizing Tomato and Onion Tart
This would be an amazing brunch or lunch dish, a perfect potluck change from the normal pot of country beans, or the base for a vegetarian dinner. It is almost limitless as a dish.
Ingredients
Method
- Preheat oven to 400°F.
- Place dough on a lightly floured surface. Roll to a thickness of ⅛ inch. Carefully ease dough into a 9-inch removable bottom tart pan and gently press it into the bottom and up the sides of the pan.
- Trim off all but 1 inch of excess. Fold the overhang back into the pan and press firmly against the sides; this will create a double layer of dough which will reinforce the sides of the shell.
- Line the pastry shell with a double thickness of foil. Bake for 5 minutes. Remove foil and bake for an additional 5 to 7 minutes or until pastry is nearly done. Remove from oven. Reduce oven temperature to 325°F.
- Warm 2 tablespoons of the olive oil in a large skillet, add onions, and cover. Cook over medium heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook until onions are golden and liquid has evaporated. Remove skillet from heat and set aside.
- Combine eggs, Ricotta cheese, Parmesan cheese, garlic, nutmeg and 1 tablespoon of the thyme in a medium bowl. Whisk until well blended.
- Spread cheese mixture over dough. Spread onion mixture over cheese. Arrange tomato slices in concentric circles over onion mixture. Season with salt and pepper to taste.
- Stir the remaining olive oil and thyme together and brush over the tomatoes.
- Bake at 325°F for 30 to 35 minutes. Cool slightly before serving.
Nutrition
Notes
You will need a 9-inch removable bottom tart pan.
Low in sodium, no trans fats.
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