French Onion & Tomato Tart


My niece Juju from France shared her recipe for this tart, well sort of, it was a recipe more like, make a crust, caramelized onions, thin sliced tomatoes, add fresh herbs and bake for 20-25 minutes. So, I created my own recipe and I must say it takes me back to France!

Tart Crust Adapted from a recipe by David Lebowitz and Promenades Gourmandes
Do be careful with the hot bowl of butter. Not only will the butter spatter a bit when you add the flour, but it’s uncommon to have a very hot bowl on the counter and easy to simply give in the urge to grab it with your bare hands.

Preheat the oven to 410º F (210º C)
6 tablespoons butter salted butter, cut into pieces
1 tablespoon vegetable oil (I used canola oil)
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
1 rounded cup of flour

1. In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.
2. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.
3. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
4. Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it a bit with a spatula.
5. Once the dough is cool enough to handle, pat it into the shell with the heel of your hand, and use your fingers to press it up the sides of the tart mold.
6. Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.
7. Let the shell cool before filling.

For the Filling:

1-tablespoon olive oil
2 ½ onions thinly sliced
1/8-teaspoon salt
2 pinches of Herbs de province

3-4 Thinly slice tomatoes

1-tablespoon chop fresh chives and parsley

*Olive Oil & Salt

Heat oil in pan and add onions and salt. Cook down onions until brown and caramelized. Once cooked at Herbs de province. Cook another 3-5 minutes remove from heat and allow cooling slightly.


Place onions, then tomatoes onto the cooled tart crust, drizzle *olive oil (I also used flavored basil olive oil) and a pinch of salt over tomatoes. Bake for 20-25 minutes. Remove from oven and drizzle more basil olive oil over top and sprinkle fresh herbs. Serve warm.


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