Tomato Tart

Name: Tomato Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 2 store-bought pie crusts (or 1 large homemade crust); 4 tablespoons butter; 2 large onions, halved and sliced thin; Salt and pepper to taste; 1½ cups grated Fontina cheese (or Monterey Jack); ¼ cup grated Gruyère cheese (or Swiss); ¼ cup grated Parmesan cheese; 3 cups cherry tomatoes (red or yellow), washed and dried; 1 large egg; ¼ cup milk; 16 fresh basil leaves, chiffonade (more if needed)

Recipe GLPR0b3524b6fc3248

Appetizer

45 min

323 cal

Servings: 8

Oven

Stovetop

SNAP eligible

A rustic yet elegant savory tart featuring caramelized onions, melted cheese, and roasted cherry tomatoes on a golden pie crust. Fresh basil scattered on top adds a bright, herbaceous finish. Perfect for lunch, dinner, or as an appetizer.

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Ingredients

2 store-bought pie crusts (or 1 large homemade crust)

4 tablespoons butter

2 large onions, halved and sliced thin

Salt and pepper to taste

1½ cups grated Fontina cheese (or Monterey Jack)

¼ cup grated Gruyère cheese (or Swiss)

¼ cup grated Parmesan cheese

3 cups cherry tomatoes (red or yellow), washed and dried

1 large egg

¼ cup milk

16 fresh basil leaves, chiffonade (more if needed)

Directions

Heat a large skillet over medium-low heat. Add the butter, sliced onions, salt, and pepper. Cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and caramelized to a deep golden brown color. Remove from heat and set aside.
While the onions are cooking, preheat the oven to 450°F.
Combine both pie crusts by smushing them together into a ball, kneading gently to blend them. Roll out the combined dough into one large, thin crust. Fit the crust into a shallow quarter sheet pan, a tart pan, or cut in half and distribute between 2 standard pie pans.
Sprinkle the Fontina, Gruyère, and Parmesan cheeses evenly over the crust in a single layer. Spread the caramelized onions over the cheese, then arrange the cherry tomatoes over the onions.
In a small bowl, whisk together the egg and milk. Brush this egg wash over the exposed crust edges around the perimeter of the tart.
Bake the tart for 15 to 18 minutes, watching carefully to prevent the crust from burning. The tomatoes should begin to burst and show some dark roasted areas on their skins, and the crust should be deep golden brown. If the crust is browning too quickly, reduce the oven temperature to 425°F.
Remove the tart from the oven and let it rest for 5 minutes.
Sprinkle the fresh basil chiffonade over the top of the tart.
Cut the tart into squares and serve warm or at room temperature.

Comments

Grocery List Plus Editorial Staff4.25

This is a straightforward tart that delivers elegant summer flavor without fuss, but three cheeses and fresh basil push the ingredient list beyond what one stop will cover at most Charlotte chains. Fontina and gruyère are specialty cheeses you'll likely need to source at Harris Teeter or Publix, while the cherry tomatoes, basil, and eggs are standard finds; the 45-minute timer assumes a store-bought crust and doesn't account for 10–15 minutes of chopping and caramelizing the onion, so budget closer to an hour. The real appeal is that it's flexible, forgiving, and reheats well, making it as good for a dinner party as for next-day lunch, and at roughly $3–4 per serving the cost is reasonable for a cheese-forward dish.