Beefsteak Tomato Tart with Caramelized Onions & Thyme

Indulge in the rich flavors of summer with this Beefsteak Tomato Tart with Caramelized Onions & Thyme. This dish combines the sweetness of caramelized onions, the juiciness of beefsteak tomatoes, and the aromatic touch of thyme, all nestled in a flaky, buttery crust. Perfect for a light lunch or a sophisticated dinner, this tart is sure to impress your guests and satisfy your cravings.

Ingredients

• 1 sheet puff pastry, thawed
• 2 large beefsteak tomatoes, sliced
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon sugar
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 1 cup grated Gruyère cheese (optional)
• 1 egg, beaten (for egg wash)

Step-by-Step Instructions

1. Caramelize the Onions

Heat the olive oil and butter in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they begin to soften. Sprinkle with sugar and a pinch of salt, then reduce the heat to low. Continue cooking, stirring occasionally, until the onions are golden brown and caramelized, about 25-30 minutes. Stir in the fresh thyme leaves and set aside.

2. Prepare the Puff Pastry

Preheat your oven to 375°F (190°C). Roll out the thawed puff pastry on a lightly floured surface to fit your tart pan. Transfer the pastry to the pan and trim any excess edges. Prick the bottom of the pastry with a fork to prevent it from puffing up too much during baking.

3. Assemble the Tart

Spread the caramelized onions evenly over the puff pastry. Arrange the beefsteak tomato slices on top of the onions, slightly overlapping them. Sprinkle with salt, pepper, and grated Gruyère cheese if using.

4. Bake the Tart

Brush the edges of the puff pastry with the beaten egg for a golden finish. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the tomatoes are tender.

5. Serve

Allow the tart to cool slightly before slicing. Garnish with additional fresh thyme leaves if desired. Serve warm or at room temperature.

Expert Tips

• Choose Ripe Tomatoes: For the best flavor, use ripe, in-season beefsteak tomatoes. They should be firm but slightly yielding to the touch.
• Evenly Slice the Onions: Thinly and evenly sliced onions will caramelize more uniformly, ensuring a sweet and tender result.
• Prevent a Soggy Crust: To avoid a soggy bottom, you can blind bake the puff pastry for 10 minutes before adding the toppings.
• Experiment with Cheese: While Gruyère adds a nutty flavor, you can also try using Parmesan or goat cheese for a different twist.

FAQ

Can I make this tart ahead of time?

Yes, you can assemble the tart and refrigerate it for up to 4 hours before baking. Alternatively, you can bake it ahead of time and reheat it in the oven at 350°F (175°C) for about 10 minutes before serving.

What can I serve with this tart?

This tart pairs beautifully with a simple green salad, such as a Peach Heirloom Tomato Salad, or a refreshing Grilled Peach Burrata Salad. It also makes a great addition to a brunch spread.

Can I use a different type of tomato?

While beefsteak tomatoes are ideal for their size and flavor, you can use other varieties like heirloom tomatoes or Roma tomatoes. Just ensure they are ripe and full of flavor.

Enjoy this Beefsteak Tomato Tart with Caramelized Onions & Thyme as a delightful centerpiece for your next meal. Its combination of simple ingredients and elegant presentation makes it a versatile dish for any occasion.

Beefsteak Tomato Tart with Caramelized Onions & Thyme

Indulge in the rich flavors of summer with this Beefsteak Tomato Tart. It combines the sweetness of caramelized onions, the juiciness of beefsteak tomatoes, and the aromatic touch of thyme, all nestled in a flaky, buttery crust.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 sheet puff pastry, thawed
• 2 large beefsteak tomatoes, sliced
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon sugar
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 1 cup grated Gruyère cheese (optional)
• 1 egg, beaten (for egg wash)

Method

 

Instructions

1. Heat the olive oil and butter in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they begin to soften. Sprinkle with sugar and a pinch of salt, then reduce the heat to low. Continue cooking, stirring occasionally, until the onions are golden brown and caramelized, about 25-30 minutes. Stir in the fresh thyme leaves and set aside.
2. Preheat your oven to 375°F (190°C). Roll out the thawed puff pastry on a lightly floured surface to fit your tart pan. Transfer the pastry to the pan and trim any excess edges. Prick the bottom of the pastry with a fork to prevent it from puffing up too much during baking.
3. Spread the caramelized onions evenly over the puff pastry. Arrange the beefsteak tomato slices on top of the onions, slightly overlapping them. Sprinkle with salt, pepper, and grated Gruyère cheese if using.
4. Brush the edges of the puff pastry with the beaten egg for a golden finish. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the tomatoes are tender.
5. Allow the tart to cool slightly before slicing. Garnish with additional fresh thyme leaves if desired. Serve warm or at room temperature.

Notes

Choose ripe tomatoes for the best flavor. Thinly and evenly slice onions for uniform caramelization. To avoid a soggy crust, blind bake the puff pastry for 10 minutes before adding toppings. Experiment with different cheeses like Parmesan or goat cheese for varied flavors.