Tomato Tart

Prep time: 20 min   |    Cook time: 20 min   |   Ready In: 40 min


  • 4 tablespoons butter

  • 2 large onions, halved and thinly sliced

  • salt & pepper, to taste

  • pie dough (store bought or homemade)

  • 1-1/2 cups monterey jack cheese, grated

  • 1/4 cup parmesan cheese, grated

  • 1/4 cup swiss cheese, grated

  • 3 cups cherry tomatoes

  • 1 large egg

  • 1/4 cup milk

  • 16 basil leaves, roughly chopped

Heat a large skillet over medium heat. Add the butter, onions and salt & pepper. Cook, stirring occasionally, until the onions get soft and golden brown, 5-7 minutes. Then set them aside.

Preheat oven to 450 degrees.

Roll out the pie dough into a large, thin rectangle and lay over a shallow 9-by-13 inch baking sheet, pressing dough into the corners.

Mix the cheese together and spread over the crust in a single layer. Arrange the golden onions over the cheese, then arrange the tomatoes in a single layer on top of that.

Combine the egg and milk in a small bowl and whisk with a fork. Tuck the edges of the crust under themselves, then brush the entire edge of the crust with the egg mixture.

Bake the tart for 15-18 minutes, watching carefully to be sure the crust doesn’t burn.

Let the tart sit for 5 minutes before serving. Sprinkle the basil on top and cut into large squares to serve.