A tomato tart with no cheese…doesn’t need it…don’t be tempted. The caramelized onions are so sweet and rich and the olive and capers provide the perfect salty bite. Served with a lovely salad of arugula and herbs and, yes, more tomatoes! This recipe is adapted from Sunday Suppers at Lucques, by Suzanne Goin.
For tart:
3 tablespoons olive oil
6 cups thinly sliced onions
1 tablespoon fresh thyme leaves
1 tablespoon unsalted butter
1 sheet frozen Pepperidge Farm puff pastry
1 large egg yolk
3 medium tomatoes
2 teaspoons salt packed capers, soaked and drained
1/4 cup Nicoise olives, pitted, cut in half
For salad:
1/2 pint cherry tomatoes, cut in half
1 tablespoon finely minced shallot
1 tablespoon extra virgin olive oil
1/2 lemon, for juicing
1 bunch arugula, cleaned and dried
1/2 cup flat leaf parsley leaves
1/4 cup small basil leaves
1/4 cup 1/2-inc snipped chives
salt and freshly ground pepper
Heat a large saute pan over high heat. Add the olive oil, onions, 2 teaspoons of the thyme, 1 teaspoon salt and some pepper. Cook 10 minutes, stirring often. Then turn the heat down to medium, add the butter and cook slowly, stirring often with a wooden spoon. It will take at least another 15 minutes to caramelize the onions. Stir and scrape the bottom of the pan to help them cook evenly. They should be a deep golden brown. Set aside to cool completely before you make the tart. (This can be done well in advance if you want)
Preheat the oven to 450 degrees. Place the defrosted puff pastry on a parchment lined baking sheet. Use a paring knife to score a 1/4 inch thick border around the edge of the pastry. Whisk together the egg yolk and one teaspoon water. Brush the border with the egg wash. Spread the caramelized onions evenly within the border.
Core the tomatoes and cut into 1/4 inch rounds. Place the tomato slices, just touching, but not overlapping, on top of the caramelized onions. Season the tomatoes with 1/4 teaspoon of salt and a sprinkle of pepper.
Arrange the capers and olives over the tomatoes and onions. Sprinkle the remaining teaspoon of thyme over the tart.
Just before serving, place the cherry tomatoes and diced shallot in a bowl and season with salt and pepper. Drizzle with extra virgin olive oil and a good squeeze of lemon juice and toss together. Add the arugula and herbs and toss well. Taste for seasoning. Serve the salad with wedges of the tart. Serves 6
