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RECIPE
15 INGREDIENTS18 STEPS2HR 40MIN

Beefsteak Tomato Tart with Caramelized Onions and Thyme

5.0
3 Ratings

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Vodka & Biscuits

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Sweet caramelized onions, juicy charred tomatoes, a cheese sauce with thyme and garlic that needs no justice, combined with the bite of a buttery, flaky pie tart will fill the house and your belly with greatness!
2HR 40MIN
Total Time

Vodka & Biscuits

Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
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Ingredients

US / METRIC
Servings:
6
Serves 6

Pie Crust

1 1/4 cups
1/2 cup
Cold  Unsalted Butter , cubed
1/2 tsp
1/3 cup
Non-Fat Milk

Filling

1 cup
Beefsteak Tomatoes
sliced 1/4 inch thick
3 Tbsp
1
Small  Onion , thinly sliced, peeled
1/2 cup
Heavy Cream
1/2 Tbsp
Fresh Thyme Leaves
2 cloves
Garlic , minced
1/2 tsp
Freshly Ground Black Pepper
1 cup
Gruyère Cheese , grated
to taste
as garnish

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Nutrition Per Serving

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CALORIES
459
FAT
35.2 g
PROTEIN
9.6 g
CARBS
25.6 g

Author's Notes

Make the onions and pie dough the night before to make this recipe a breeze.

Cooking Instructions

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Step 1
Add the All-Purpose Flour (1 1/4 cup), Salt (1/2 teaspoon), and Granulated Sugar (1 teaspoon) to a food processor. Add the Unsalted Butter (8 tablespoon) and pulse until the butter is distributed into pea-sized pieces.
Step 2
Add the Non-Fat Milk (5 tablespoon) 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 (2 tablespoon) 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 (1 teaspoon) and Freshly Ground Black Pepper (1/2 teaspoon). Set aside until needed.
Step 13
Add the remaining Olive Oil (1 tablespoon) to a separate small saute pan. Cook the Garlic (2 clove) and Fresh Thyme Leaves (2 teaspoon) until fragrant, about 30 seconds.
Step 14
Add the Heavy Cream (1/2 cup). Increase the heat until mixture is reduced by half. Stir in Gruyère Cheese (3/4 cup).
Step 15
Pour reduced liquid into prepared pie shell.
Step 16
Top with onions and Beefsteak Tomato (0.5 pound), then sprinkle with remaining Gruyère Cheese (1/4 cup). 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).

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Nutrition Per Serving
Calories
459
% Daily Value*
Fat
35.2 g
45%
Saturated Fat
18.8 g
94%
Trans Fat
0.0 g
--
Cholesterol
88.6 mg
30%
Carbohydrates
25.6 g
9%
Fiber
1.6 g
6%
Sugars
3.5 g
--
Protein
9.6 g
19%
Sodium
770.5 mg
34%
Vitamin D
0.1 µg
0%
Calcium
262.3 mg
20%
Iron
1.4 mg
8%
Potassium
198.1 mg
4%
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