I want to give credit to this recipe to one I saw in this summer's Style at Home. On the Sunday afternoon that I noted it in the magazine, I checked to see what I had in my fridge and modified it to what I had on hand. I also suggest par-baking the crust, which the original recipe does not call for.
- 1 cup flour
- 6 Tbsp Parmesan Cheese, grated
- 1/2 tsp salt
- 1/2 cup butter
- 1/3 cup cold water
- 2 Tbsp basil pesto
- 1 onion, sliced and cooked in 1 Tbsp butter
- 4 oz Camembert cheese, sliced or 1 1/2 cups Gruyere cheese grated
- 2 cups cherry tomatoes (of varied colors if you have), sliced
- olive oil for drizzling
- sprinkling of salt
- fresh basil for garnish after baking
- reduced balsamic vinaigrette for serving, optional
- In a medium bowl, cut butter into dry ingredients to make coarse crumb mixture.
- Sprinkle with water and stir with fork until dry ingredients are well incorporated and you can shape the dough into a ball.
- On floured surface, flatten the ball and roll out into a 10 or 11 inch circle to fit tart pan with removable bottom. If you do not have a tart pan, you could just use a pie dish or a pizza pan.
- Bake at 375 F for 10 minutes
- During this time, saute onion until golden.
- When tart is partially baked, spread with pesto and then the onions.
- Cover with cheese and sliced tomatoes. Drizzle with olive oil and sprinkle with salt
- Continue baking at 375 F for 30 minutes longer.
- Garnish with chopped basil and serve as is, or with a drizzle of reduced balsamic vinaigrette. Delicious combination of flavors!