Rustic Tomato Tart
Ingredients
The filling
-
2-3
medium
yellow onions, thinly sliced
-
2
tablespoons
extra-virgin olive oil
-
fine grain
to taste
sea salt
-
⅛
teaspoon
ground turmeric (optional)
-
⅛
teaspoon
freshly ground pepper (optional)
-
3
tablespoons
cooked red or black quinoa
-
6
tablespoons
unsalted butter, cold
-
1
egg
whisked
-
ripe
to taste
tomatoes, sliced ¼-inch thick
The crust
-
½
cup
rye flour
-
½
cup
all-purpose flour
-
heaping ¼
teaspoon
fine grain salt
-
3-4
tablespoons
ice water
To serve
-
to taste
slivered basil
-
to taste
lemon zest
-
to taste
extra virgin olive oil
-
to taste
herb flowers
-
to taste
Parmesan or gruyere cheese
Instructions
- Caramelize the onions by cooking them with olive oil and salt in a skillet until dark and jammy.
- Cool the onions and prepare the tart dough by mixing the flours, salt, and quinoa, then incorporating cold butter and ice water to form a dough.
- Chill the dough for at least 45 minutes.
- Preheat the oven to 400°F.
- Roll out the dough and place it on parchment paper.
- Spread the caramelized onions on the dough, layer with sliced tomatoes, and fold the edges of the dough over the filling.
- Brush the crust with the whisked egg and bake for 25-30 minutes until golden.
- Serve with desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
328
Total fat
18g
Total carbohydrates
35g
Total protein
8g
Sodium
245mg
Cholesterol
179mg
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