Forget the debate between quiche and pizza—this stunning Savory Tomato and Onion Tart is in a league of its own! Imagine a buttery, crisp short-crust pastry filled with a layer of sweet, golden onions, a rich and herby slow-simmered tomato sauce, and a generous topping of melted mozzarella and briny black olives. It’s rustic, elegant, and bursting with Mediterranean flavors. This tart is the perfect centerpiece for a weekend brunch, a sophisticated lunch, or a light yet satisfying dinner served with a simple green salad. Let’s bake something beautiful!
Ingredients
• (Serves 6-8)
• 1 recipe Basic Short-Crust Pastry, for an 11-inch / 28 cm tart pan
• 3 lbs / 1.4 kg ripe tomatoes, peeled and seeded
• 3 Tbs / 45 ml olive oil
• 1 clove garlic, minced
• ¾ tsp / 4 g salt, divided
• 2 Tbs / 8 g chopped fresh parsley
• ½ tsp / 1 g dried basil, crushed
• Freshly ground black pepper, to taste
• 1 lb / 450 g yellow onions
• 2 Tbs / 28 g butter
• ⅓ cup / 35 g grated Parmesan cheese
• ½ lb / 225 g mozzarella cheese
• 12 cured black olives, pitted
Instructions
1. Prepare your short-crust pastry, press it into an 11-inch quiche or tart pan, and prebake (blind bake) according to the recipe’s . Set the golden crust aside.
2. To create the rich tomato sauce, coarsely chop the prepared tomatoes, making sure to reserve all their juices. Heat the olive oil in a large skillet over medium heat and sauté the minced garlic for 1-2 minutes until fragrant. Add the tomatoes, their juice, ½ teaspoon of the salt, parsley, basil, and a few grinds of black pepper. Bring to a simmer and cook, stirring occasionally, until the sauce has reduced by about half and is wonderfully thick. This can take 20-30 minutes.
3. While the sauce simmers, peel, halve, and thickly slice the onions. In a separate pan, melt the butter over medium heat and sauté the onions until they are soft and golden brown. Sprinkle them with the remaining ¼ teaspoon of salt.
4. Now, let’s assemble the tart. Sprinkle the grated Parmesan cheese evenly over the bottom of the prebaked pastry shell. Arrange the sweet, sautéed onion slices in a single layer over the cheese. Gently spread the thick tomato sauce over the onions, covering them completely.
5. Cut the mozzarella into thin strips or small cubes and arrange them evenly over the tomato sauce. Finally, slice the pitted olives and scatter them over the top of the cheese.
6. Bake in a preheated oven at 375°F / 190°C for 35 minutes, or until the cheese is melted, bubbly, and lightly golden. Let it rest for a few minutes before slicing and serving hot.
Nutritional Information
• (per serving, approx.)
• Calories: 450 kcal
• Protein: 15 g
• Carbohydrates: 35 g
• Fat: 28 g
• Fiber: 4 g
Pro Tips
• For a richer, less watery tomato sauce, use Roma or plum tomatoes as they have a meatier flesh and fewer seeds.
• To achieve truly sweet, jammy onions, caramelize them low and slow for 20-30 minutes until they are deeply golden and soft.
• Use fresh mozzarella packed in water for the best melt, but be sure to pat it very dry with paper towels before slicing to prevent a soggy tart.
• The tomato sauce and sautéed onions can be prepared up to two days in advance and stored in the refrigerator for easier assembly on the day of baking.
FAQ
Q: Can I make this tomato and onion tart vegan
A: Yes, you can adapt this recipe to be vegan. For the short-crust pastry, use a plant-based butter substitute. In the filling, swap the butter for olive oil when cooking the onions, and use a high-quality vegan Parmesan and a good-melting vegan mozzarella for the topping. The result will be a delicious plant-based version of this savory tart.
Q: How can I prepare this savory tart ahead of time
A: This tart is perfect for meal prep. You can prepare the components separately up to two days in advance. Store the blind-baked pastry shell at room temperature (well-wrapped), and keep the cooked tomato sauce and sautéed onions in airtight containers in the refrigerator. When you’re ready to eat, simply assemble and bake as directed for a quick and elegant meal.
Q: What other vegetables can I add to this tart
A: This recipe is very versatile. To add more vegetables, consider a layer of sautéed spinach (squeezed very dry), roasted red peppers, or grilled zucchini slices on top of the onions. Sliced mushrooms sautéed with the onions would also be a delicious, earthy addition to this meatless tart.
Q: Is this vegetarian tart a good source of protein
A: This savory tart provides a good amount of protein, approximately 15 grams per serving, primarily from the mozzarella and Parmesan cheese. For an extra protein boost, you could add a layer of crumbled firm tofu or a cup of cannellini beans on top of the onions before adding the tomato sauce.
