Ingredients and Weight:
- 1 prepared (or homemade) 9-inch tart crust
- 2 tablespoons olive oil
- 2 onions (1 pound) chopped
- 2 cloves garlic (2 teaspoons), minced
- 1 teaspoon fresh thyme leaves
- 1 ½ teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 5 pounds Roma tomatoes (about 15), sliced ⅛ inch thick
- 1 cup grated Gruyère cheese (4 ounces)
Preparation Time:
30 minutes
Cooking Time:
1 hour and 15 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large skillet, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until softened, about 10 minutes.
- Add the garlic and thyme and cook for 30 seconds more.
- Season with 1 teaspoon of the salt and ½ teaspoon of the black pepper.
- Arrange the tomato slices in a single layer over the onion mixture. Season with the remaining ½ teaspoon salt and ½ teaspoon pepper.
- Bake for 1 hour, or until the tomatoes are softened and slightly browned.
- Sprinkle the Gruyère cheese over the tart and bake for 15 minutes more, or until the cheese is melted and golden brown.
- Let the tart cool for 10 minutes before slicing and serving.
Nutritional Information:
(Per serving)
Calories: 350
Fat: 15g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 700mg
Carbohydrates: 40g
Dietary Fiber: 5g
Sugar: 15g
Protein: 15g
Dish Characteristics:
- Savory and flavorful
- Rich and satisfying
- Easy to make ahead of time
- Perfect for a light lunch or dinner
- Can be served warm or cold
User Comments:
- "This tart is amazing! The tomatoes are so juicy and flavorful, and the cheese is perfectly melted."
- "I love how easy this tart is to make. It's perfect for a weeknight meal."
- "This is a great recipe for using up leftover tomatoes."
- "I served this tart at a party and it was a huge hit!"
- "This tart is so delicious and versatile. I've served it with everything from salads to grilled chicken."
Special Precautions and Tips:
- To prevent the tart from becoming soggy, make sure to drain the tomatoes well before slicing them.
- You can use any type of tart crust you like, but a shortcrust pastry is the best choice for this recipe.
- If you can't find Gruyère cheese, you can substitute any other type of hard cheese, such as cheddar or Parmesan.
- This tart is even better the next day, so feel free to make it ahead of time. Just reheat it in the oven before serving.
