Savory Tomato, Gruyere and caramelized onion tart

Most of the time, it's just the blend of a few simple ingredients that make a dish delicious.  For this tart, the melding of cheese, onions and tomatoes is so simple and so tasty.  And easy and fast to make.  Try this for dinner tonight!

Whole wheat pie crust in pie dish.
Heirloom, grape, Roma or any other ripe fresh tomato, sliced, enough to layer the top of the tart (about 1 1/2 heirloom tomatoes)
1 Tablespoon extra virgin olive oil
One large or 2 small onions, sliced into thin rings
6 - 8 ounces shredded Gruyere cheese
salt and pepper to taste


Prepare pie crust from my recipe.  If you are short on time, you can buy an already prepared whole wheat pie crust from the supermarket.

Preheat oven to 375 degrees.

Core and slice the tomatoes into 1/4 inches slices (or if using grape or cherry tomatoes, just cut in half).  Lay the slices on paper towels to remove excess moisture from the tomatoes.










While tomatoes are on the paper towels, sautee the onion in a tablespoon of extra virgin olive oil with some salt and pepper until just caramelized.  Let the onions cools slightly and then place on the bottom of the pie crust. 

Layer the shredded cheese on top of the onions.






One slice at a time, layer the tomato slices, generously overlapping each slice, starting from the outside until you reach the center (if using grape or cherry tomatoes, just line the cut tomatoes as close to each other as possible).  Sprinkle with generous amount of salt and pepper.

Tart with Roma tomatoes

 Bake for an hour.  Tart can be served hot or at room temperature.

This dish would go great with a salad and Dijon vinaigrette.

Tart with Heirloom tomatoes