Rustic Tomato and Caramelized Onion Tart

We can’t stop celebrating our favorite seasonal delicacy. Local, organic, juicy heirloom tomatoes are in stores now and are a borderline obsession for us. Take advantage of the in-season flavors with this savory tart wrapped in a flaky crust. Sweet caramelized red onion and roasted tomatoes swim in a blend of cheeses, topped with fresh basil. It’s like next-level pizza flavor with all the advantages of eating whole tomatoes.


1 9-10″ pie crust

1 large red onion, thinly sliced

2 tablespoons butter

1 tablespoon olive oil

teaspoon salt

teaspoon pepper

1 cup grated cheese (mix of parmesan, gruyere and fontina works well)

3 large heirloom tomatoes (thickly sliced)

salt and pepper to taste

handful of thinly sliced fresh basil


Place piecrust on rimmed baking sheet or round pizza pan. Set aside. In a large skillet, heat butter and oil over medium heat. Add sliced onion, season with salt and paper, and cook for 20-25 minutes, stirring occasionally until soft and caramelized to a light brown.

Leaving a 1-inch border on crust, sprinkle cheese, layer with onions and top with tomatoes. Add a pinch of salt and pepper. Fold edges of crust up over the edge of tomato mixture. If desired, brush with a mixture of beaten egg and milk.

Bake at 425 degrees for 10 minutes, then turn oven down to 375 degrees to finish baking (10-15 more minutes). Top with sliced fresh basil and serve in wedges, warm or at room temperature.