Green Tomato Tart

• Vegetarian

• Produce

  • 1 lb (450 green cherry tomatoes, green
  • 1/4 cup Mint or basil, leaves
  • 2 Onions, medium sized
  • 1/2 tsp Thyme, dried

• Baking & Spices

  • 1 1/3 cup All-purpose flour
  • 1/2 tsp Kosher salt
  • 1/4 tsp Pepper, freshly ground
  • 1 tbsp Powdered sugar

• Dairy

  • 6 tbsp Butter, salted
  • 2 tbsp Butter
  • 1 1/2 cups Cheese
  • 1/4 cup Feta

• Liquids

  • 3 tbsp Water

Found on rotinrice.com

Description

Directions

• Place all-purpose flour (potato starch, powdered sugar, and butter in a food processor. Pulse until mixture resembles coarse bread crumbs. Add cold water and pulse again until a sticky dough forms.
• Turn dough onto a lightly floured surface. Knead lightly or pat to form a disk. Wrap and chill in the refrigerator for 30 minutes.
• Preheat oven to 375°F (190°C).
• Remove dough from refrigerator. Unwrap onto a non-stick pastry mat (or a large piece of wax paper). Roll into a 12-inch circle.
• Invert onto a 9-inch removable bottom tart pan. Press the dough evenly onto the bottom and sides of the tart pan. Trim dough to the edges of the pan, patching where necessary.
• Prick sides and bottom of crust with a fork. Line crust with double layer of foil and bake for 15 minutes.
• While crust is in the oven, melt butter in a medium fry pan. Add onions and cook until light golden, about 8 to 10 minutes.
• Remove tart crust out of the oven and increase oven temperature to 425°F (220°C).
• Layer 1 cup (4 oz/113g) shredded cheese evenly over the tart crust followed by the caramelized onions.
• Then arranged halved green cherry tomatoes on the top.
• Sprinkle dried thyme, ground pepper, and kosher salt over the tomatoes. Bake for another 30 minutes.
• Remove tart from the oven and sprinkle remaining ½ cup (56g) shredded cheese over the top. Return the tart to the oven and continue to bake for another 10 minutes.
• Remove tart from the oven. Sprinkle all over with feta and mint (or basil) leaves.

Nutrition