All-Purpose Flour (1 1/4 cups)
Salt (1/2 tsp)
Granulated Sugar (1 tsp)
to a food processor. Add the
Unsalted Butter (1/2 cup)
and pulse until the butter is distributed into pea-sized pieces.
Non-Fat Milk (1/3 cup)
one tablespoon at a time, pulsing as you go, until the mix forms a rustic ball.
On a lightly floured surface, shape dough into a 5-inch disk. Wrap in plastic and refrigerate for 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
On a floured board, allow dough to sit, unwrapped, until just pliable, about 15 minutes.
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.
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.
With the tines of a fork, poke holes throughout the bottom of the crust.
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.
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).
Olive Oil (2 Tbsp)
to a saute pan and heat to medium-low heat.
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 (1 tsp)
Freshly Ground Black Pepper (1/2 tsp)
. Set aside until needed.
Add the remaining
Olive Oil (1 Tbsp)
to a separate small saute pan. Cook the
Garlic (2 cloves)
Fresh Thyme Leaves (1/2 Tbsp)
until fragrant, about 30 seconds.
Heavy Cream (1/2 cup)
. Increase the heat until mixture is reduced by half. Stir in
Gruyère Cheese (3/4 cup)
Pour reduced liquid into prepared pie shell.
Top with onions and
Beefsteak Tomatoes (1 cup)
, then sprinkle with remaining
Gruyère Cheese (1/4 cup)
. Cook until tart is hot and cheese is melted, 10-15 minutes.
Place under the broiler for 5 minutes before serving.
Fresh Basil (to taste)