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Cheesy Tomato and Onion Tart

In Good FlavorDecember 21, 2024July 27, 20203 Comments on Cheesy Tomato and Onion Tart

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Fresh, juicy tomatoes, sweet chopped onions, and aromatic basil make this cheesy tart ideal for summer. It’s perfect for brunch, as an appetizer, or served with a side of greens for a delightful lunch!

Garden fresh tomatoes are the epitome of summertime. They are succulent, fresh, and bursting with flavor. Apart from salads, I love having them with a light sprinkling of salt. So simple and satisfying!

Another delicious yet easy way I like to serve tomatoes is this Cheesy Tomato and Onion Tart. The buttery crust and cheesy mayonnaise base add richness, but the tart is also well-balanced with the lightness and freshness of tomatoes, onion, and basil.

My husband and son love this tart. They are like vultures circling around the food source when I take it out of the oven. I can always count on my guys to make this dish disappear! 

For more summer goodness, serve with this super fresh salad!

Recipe highlights:

• Preheat oven to 375° F.
• Blind bake pie crust to partially cook the crust.

• Slice the tomato and place it on layers of paper towels to soak up the juices.
• Combine mayonnaise, sour cream, spices, flour, onion, and cheese.
• Sprinkle bread crumbs on the bottom of the pie crust.

• Layer the crust with the cheesy mayonnaise spread and tomato slices.
• Encase the tart pan with aluminum foil. Fold the foil over the edges of the pie crust to protect it from heat during baking.
• Bake for 30-35 minutes or until the top is firm and lightly golden.
• Garnish with basil just before serving.
• Refer to the recipe card for detailed instructions.

What is blind baking?

What exactly is blind baking? Blind baking means the crust is baked partially or all the way first, and the filling is added afterward.

In this case, the crust is partially baked to prevent a soggy bottom. During baking, it is weighed down with dried beans or uncooked rice, which prevents puffing and helps the crust hold its shape.

For best results, bake in the lower half of the oven, closer to the heat source.

Condiment suggestion:

This tart is so good served as is, but it is also fantastic with a drizzle of aged balsamic. The balsamic adds sweetness and tang, which compliments the tomato, basil, and cheese so well.

This recipe can be as easy or as involved as you would like. I kept it simple here and used store-bought pie crust, which I have no issues with. If you prefer homemade, use your favorite recipe. Or, try my flaky and delicious pie crust (link provided in recipe card).

For extra freshness and a bright herbaceous bite, sprinkle with julienned basil just before serving. Go as light or as heavy as you like. I wanted you to see all the tomatoey and cheesy goodness underneath, so I went light on the basil garnish in these photos. I love basil, so when I serve the tart for real, I like to go heavier on the garnishing.

Enjoy!!

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Cheesy Tomato and Onion Tart

Author: Thao | In Good Flavor Cooking Method:Baking Cuisine:American Courses:Main Recipe Keys: V Vegetarian

Difficulty:BeginnerPrep time: 10 minutesCook time: 50 minutesTotal time:1 hour Servings:6 Servings

Description

Fresh, juicy tomatoes, sweet chopped onions, and aromatic basil make this cheesy tart ideal for summer. It’s perfect for brunch, as an appetizer, or served with a side of greens for a delightful lunch!

Ingredients

• 1 large tomato
• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 3/4 cup coarsely chopped onion
• 1/2 cup shredded mozzarella 
• 1/3 cup grated Parmesan cheese
• 1 tablespoon flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon bread crumbs
• 1 flaky pie crust
• julienned fresh basil for garnishing

Instructions

1. Preheat oven to 375° F.
2. Spray an 8-inch tart pan with cooking spray. Place pie crust in tart pan. Gently press towards the edges. Trim or crimp excess as desired.
3. Line the entire crust with foil or parchment, covering the edges as best as possible. Fill with dried beans or uncooked rice.
4. Bake in the lower half of the oven for 15 minutes. Remove the beans and parchment/foil and bake for an additional 5 minutes. Remove from oven. Place on a cooling rack. Allow to cool.
5. Cut tomatoes into 1/4-inch thick slices. Place them in a single layer on a couple of layers of paper towels to soak up juices.
6. Combine mayonnaise, sour cream, spices, and flour in a bowl. Blend well. Add onion and cheese.
7. Sprinkle bread crumbs on the bottom of the pie crust.
8. Spread half of the mayonnaise/cheese mixture on the bottom of the pie crust, avoiding moving the bread crumbs.
9. Reserve a couple of the smaller tomato slices. Layer the rest in the pie crust. Cover with the remaining mayonnaise, cheese, and onion spread.
10. Cut the reserved tomato slices into small strips. Partially tuck each into the tart in a random pattern.
11. Place the tart pan on a large piece of aluminum foil. Bring the foil over the sides to encase the tart pan with foil. Crimp and fold over the edges, covering the edges of the crust to protect it from burning.
12. Bake for 30-35 minutes or until the top is firm and develops lightly golden patches.
13. Optional: to get more golden patches, broil on high for a couple of additional minutes.
14. Sprinkle with basil just before serving.
15. Makes 4 to 6 servings.

Keywords:Summer, Tomato, Tart, Brunch, Tomato Tart

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