Heirloom Tomato Tart
Make this one to seriously impress at your next BBQ or party!
Equipment
- Springform pan
- Food Processor
Ingredients
For the crust
- 1 cup flour (I used whole wheat pastry flour)
- 1 tsp salt
- 6 tbsp cold butter, cut into cubes
- 2 tbsp ice water, plus more if needed
For the tomatoes
- 1/2 lb heirloom tomatoes, sliced
- 1/2 cup Allulose
- 1/4 cup + 2 tbsp good quality balsamic vinegar
- 2 tbsp extra virgin olive oil
- Salt, to taste
For the onions
- 4 cups sliced sweet onions (about 4 large)
- 1 cup water
- 1/2 cup allulose
- 1/4 cup sherry vinegar
- 2 tbsp honey
For assembly
- 8 oz burrata cheese, sliced
Instructions
Prepare the tomatoes
- In a dish or small pitcher, whisk together allulose, balsamic vinegar, olive oil and pepper.
- Salt to taste.
- Slice tomatoes evenly.
- Place a layer of tomatoes in a container with a lid.
- Drizzle with marinade.
- Add another layer of tomatoes and drizzle with marinade.
- Repeat until all tomatoes are in the bowl, drizzled with marinade (and all marinade is used).
- Cover and let marinate in the fridge for at least an hour, or up to overnight. Shaking occassionally to make sure all tomatoes are covered in the marinade.
Prepare the onions.
- Slice the onions evenly and place in a large, non-stick pan with lid.
- Pour water over onions.
- Cook, covered over medium heat until all water is cooked off. Stirring occassionally. This should take about 20 minutes, after about 15 minutes, remove the lid and cook uncovered for the rest of the process.
- Add allulose, sherry vinegar and honey. Stir well.
- Continue to cook over medium heat until all liquid is again cooked down and onions are caramelized.
- Place in a lidded container in the fridge to cool, at least 1-2 two hours or overnight.
For the crust
- Place flour, salt and butter into a food processor.
- Pulse until it resembles a course meal.
- Add water and pulse until a dough ball forms, adding more water 1 tbsp at a time, if needed.
- Place dough on a sheet of plastic wrap and flatten into a disk.
- Wrap tightly with plastic wrap and chill in fridge at least 30 minutes.
- Roll out dough between 2 sheets of plastic wrap into a 10 in round.
- Press into bottom of a 10 in springform pan.
- Pierce all over with fork.
- Bake for 20 minutes at 400° or until golden brown.
- Let cool in pan for 30 minutes.
- Remove from pan and place on plate for tart assembly.
To assemble tart
- Evenly slice burrata.
- With tart crust on serving plate or platter, spread on an even layer of onion jam.*
- Top with burrata slices.
- Top with tomato slices.
- Top with freshly ground black pepper and flaky salt.
- Slice and serve immediately.
Notes
*You will likely have more onion jam (and possibly tomatoes) than you will need for the tart. Never fear, it is amazing spread on crackers for up to 2 days after you make it. It's the meal that keeps on giving!