Tomato and Onion Tart from Pat Reed

This tart is great for a picnic served at room temperature.

Butter Pastry Dough for a single-crust 12-inch tart, see recipe below

2 large onions (about 1½ pounds), thinly sliced

2 tablespoons olive oil

½ pound Jack or Gruyère cheese, shredded (about 2 cups)

½ pound red or variegated heirloom tomatoes cut into ½-inch wedges

½ pound medium yellow or orange tomatoes (about 2), cut into ½-inch wedges

¼ cup Niçoise olives, pitted

1. Make the Butter Pastry Dough and place in the refrigerater to chill for an hour.

2. In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid has evaporated. Remove skillet from heat to cool onions slightly.

3. Preheat oven to 375°F.

4. On a lightly floured surface with a floured rolling pin, roll dough into a 14-inch round (about 1/8-inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan. 

5. Spread onion mixture over dough and top with cheese. Arrange tomato wedges in concentric circles over cheese, alternating tomato colors, scatter the olives over the top, and season with salt and pepper.
6. Bake tart in middle of heated oven for 1 hour, or until pastry is golden. Cool on a rack. Remove rim of pan if necessary.

7. Serve tart warm or at room temperature.

Serves 12 to 16 as part of a buffet

Adapted from Gourmet Magazine, May 1995

Butter Pastry Dough

2 cups all-purpose flour

1½ teaspoons salt

1½ sticks (3/4 cup) cold unsalted butter, cut into bits

6 to 7 tablespoons ice water

1. In a large bowl whisk together flour and salt and with a pastry blender or fingertips, blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough.

2. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with.

3. Form dough into a ball and flatten to form a disk. Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead and chilled.

Makes enough dough for a single-crust 12-inch tart.