Tomato Tart

It seems as though my tomatoes always ripen all at once.  At that point, I cannot have enough tomato recipes!  This one has become one of my favorites.  I’ve tweeked it to give it some easy, very acceptable short-cuts.


One packaged rolled pie crust or one package of dry mix for one crust.

1 tbsp. herbs de provence


1/2 pkg. softened boursin cheese

1 medium sweet onion, sliced thinly

1 1/2 tbsp. olive oil

1 1/2 tbsp. sugar

2 tbsp. red wine vinegar

1 tbsp. each chopped fresh basil and fresh rosemary


2 – 3 very ripe tomatoes, sliced thinly

1 tbsp. chopped fresh basil

1 tbsp. olive oil

course ground black pepper and salt to taste

Place the sliced tomatoes on paper towel lined baking sheet.  Set aside.  Preheat oven to 375F. Prepare pie pastry according to directions.  Mix in the herbs de provence. (If using pre-rolled dough simply sprinkle the herbs on top and gently roll ‘into’ the dough.  Roll out the dough and gently place in a 9-10″ tart pan, preferably with a removable bottom.  Prick all over with a fork.  Line with aluminum foil and fill with pastry weights or dried beans to weigh down.  Place in oven and bake for 10 minutes.  Remove and remove the beans and foil.  Bake 10 minutes longer until lightly browned.  Remove and set aside.

Place the onions in a fry pan with the olive oil and sauté until golden.  Sprinkle the sugar and cook until dissolved.  All at once pour over the vinegar and cook until thickened.

Spread the boursin cheese along the bottom of the pastry crust.  Evenly distribute the onions over the cheese.  Sprinkle with the chopped basil and rosemary.

Place the tomato slices decoratively on top of the onion layer to coat.  Drizzle with the olive oil and sprinkle with the chopped basil.  Add pepper and salt to taste.

Place tart on a baking sheet and place in oven.  Cook for approx. 40 minutes.  Remove and allow to cool slightly.  Carefully remove the outer ring of the tart form.  Place on a platter and serve.  Can be served at room temperature or hot.