Tracey’s Tomato Tart

By Peggio

It started out with a link to a Food TV tomato tart recipe from a friend from the farm who told me about a tomato tart. When she sent it to me she said she replaces the crust with pizza dough. Seeing how she is French, I thought this would be okay…I took it one step further and checked out a few other French tart recipes including one from David Lebovitz’s blog and then came up with my own version.

It incorporates a little bit from both recipes including some Dijon mustard spread on the crust. I added caramelized onions sautéed with garlic, and used parmesan and Manchego cheese (sheep’s milk) instead of the goat and mozzarella recommended in the other two recipes. My friend said she uses fontina. I used gluten free pizza dough

Ingredients

• Pizza dough
• 2 tomatoes
• Herbs – I went with fresh Thyme and Oregano this time..Basil would be great..
• Parmesan cheese (about 3/4 of a cup)
• 3 or so ounces Manchego cheese
• 1 onion, or more..
• 1-2 cloves garlic

Details

Adapted from traceymillerwellness.com

Preparation

Step 1

Saute chopped onions for about 15 minutes until soft and caramelized, add garlic.
Roll out the dough and place it in a pie pan (I put a splash of olive oil to keep it from sticking). Trim and pinch the edges like a pie. 
Spread the mustard on the dough and let it sit for a few minutes.
Layer in the tomatoes, onions, herbs and cheese and leave enough cheese to lay on the top.
Bake at about 400 degrees for 30 minutes or until golden brown on top. I didn’t cover the pie/tart crust, but it did get pretty golden brown..you may want to cover it with tin foil.