Heirloom Tomato Tart with Caramelized Onions & Capers
Time: 30 minutes
- 3 Tbsp. olive oil
- 6 cups thinly sliced onions, about 1 1/2 lb.
- 1 Tbsp. thyme leaves
- 1 Tbsp. butter
- 1 sheet all butter puff pastry
- 1 large egg yolk
- 3 medium heirloom tomatoes (about 1 1/2 lbs.), mixed colors
- 3-4 anchovies, (optional)
- 2 Tbsp. capers, drained
- 1/4 cup Nicoise olives, pitted, cut in half
- 1/2 pint cherry tomatoes, halved
- 1 Tbsp. finely chopped shallot
- 1 Tbsp. good extra virgin olive oil
- 1/4 cup basil leaves, cut into a chiffonade
- sea salt & freshly ground black pepper
- Preheat: Oven to 400°F.
- Heat a large sauté pan over a high heat for 2 minutes. Add 3 Tbsp. olive oil and the onions, thyme, 1 tsp. salt and some pepper. Cook for 10 minutes, stirring often. Reduce heat to medium, add the butter and cook 15 minutes, stirring often and scraping the bottom with a wooden spoon, until the onions are a deep golden brown. Allow to cool completely.
- Place defrosted pastry onto a parchment-lined baking sheet. Use a paring knife to score an 1/8 inch thick border around the edge of the pastry. Whisk the egg yolk with 1 tsp. water and brush around the border. Spread the onions evenly within the border.
- Core the tomatoes and slice into ¼ inch slices. Place tomato slices, touching but not overlapping, on top of the onions. Season tomatoes with salt and pepper. Slice anchovies thinly on the diagonal.
- Arrange capers, anchovies and olives over the tomatoes and onions. Sprinkle remaining tsp. of thyme over the tart.
- Bake the tart for 10 minutes. Rotate the sheet tray and bake for an additional 10-12 minutes, until the crust is deep golden brown. Remove from oven and allow to cool slightly. Sprinkle with basil, cut and serve.
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.