Cooking Instructions
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Step 1
Add the
All-Purpose Flour (155 g)
,
Salt (3 g)
, and
Granulated Sugar (4 g)
to a food processor. Add the
Unsalted Butter (110 g)
and pulse until the butter is distributed into pea-sized pieces.
Step 2
Add the
Non-Fat Milk (75 mL)
one tablespoon at a time, pulsing as you go, until the mix forms a rustic ball.
Step 3
On a lightly floured surface, shape dough into a 5-inch disk. Wrap in plastic and refrigerate for 1 hour.
Step 4
Preheat oven to 400 degrees F (200 degrees C).
Step 5
On a floured board, allow dough to sit, unwrapped, until just pliable, about 15 minutes.
Step 6
With a floured rolling pin, roll dough into a large circle, moving it a quarter turn with every roll to make sure it's not sticking underneath. In the end, dough should be 1/4-inch thick.
Step 7
Ease dough round into a 9-inch tart pan with a removable bottom. Press tightly into the sides of the pan; the dough should exceed the edge by 1/2 inch. Using the rolling pin, cut excess dough against the tart pan to create a perfectly even edge. Chill 30 minutes before cooking.
Step 8
With the tines of a fork, poke holes throughout the bottom of the crust.
Step 9
Cover with foil and top with pie weights or uncooked beans or rice. Bake 15-20 minutes, or until edge of crust is light golden.
Step 10
Remove crust from oven and carefully remove weights and foil. Return to oven to bake 5-10 minutes more. Cool on rack. Keep oven on at 400 degrees F (200 degrees C).
Step 11
Add
Olive Oil (30 mL)
to a saute pan and heat to medium-low heat.
Step 12
Add the
Onion (1)
cook, tossing around every few minutes. Once the onions become translucent, reduce the heat to low. Cook 20-25 minutes until caramelized. Season the onions with
Kosher Salt (6 g)
and
Freshly Ground Black Pepper (1 g)
. Set aside until needed.
Step 13
Add the remaining
Olive Oil (15 mL)
to a separate small saute pan. Cook the
Garlic (2 cloves)
and
Fresh Thyme Leaves (2 g)
until fragrant, about 30 seconds.
Step 14
Add the
Heavy Cream (120 mL)
. Increase the heat until mixture is reduced by half. Stir in
Gruyère Cheese (90 g)
.
Step 15
Pour reduced liquid into prepared pie shell.
Step 16
Top with onions and
Beefsteak Tomatoes (225 g)
, then sprinkle with remaining
Gruyère Cheese (30 g)
. Cook until tart is hot and cheese is melted, 10-15 minutes.
Step 17
Place under the broiler for 5 minutes before serving.
Step 18
Garnish with
Fresh Basil (to taste)
.
