Caramelized Onion & Tomato Tart

With the abundance of delicious tomatoes coming to market these days, I decided to dust off an old recipe from my “Secrets of the Chefs” days when I worked for Bruno’s Supermarkets as an in-store personal chef for customers. This was one of the recipes I created that was featured in weekly store promotions and one of the dishes I prepared on Good Day Alabama. It was my take of the traditional Pissaladiere pastry. It’s really quite simple to make and it can be tweaked to your specifications. Although not in this recipe, I will usually brown and crumble some really good Italian sausage on top of the tart if I’m in the mood for meat, but the recipe is wonderful as written. It really showcases the flavors of fresh summer Alabama tomatoes!

  • 1 sheet frozen puff pastry, thawed enough to work with
  • 3 pounds red/purple onions, peeled and sliced
  • 1/4 cup olive oil
  • 1 jar Kalamata pitted olives, sliced lengthwise
  • 8 ripe tomatoes, peeled and sliced (or 2 pints grape tomatoes sliced in half lengthwise if making when fresh garden tomatoes aren’t in season)
  • 2 garlic cloves, crushed
  • Sea Salt and black pepper to taste
  • 1/2 cup crumbled Feta cheese
  • Sprigs of fresh Thyme

Start by cooking the onions over low heat in the olive oil in a large skillet, until soft (this takes about 30-40 minutes). Be careful to not brown the onions. Add the tomatoes and garlic to the pan and continue cooking until the water from the tomatoes has evaporated. Season with salt and pepper.

Preheat the oven to 400F. Line a large cookie sheet (with sides) with parchment paper.

Working on a lightly floured surface, form the puff pastry sheet into a rectangle the size of your cookie sheet. Work a little of the dough up the sides of the pan to create an edge once it bakes. Dock the dough (pierce the surface all over with a fork if you don’t have a rolling docker).

Put the onion, tomato mixture in the sheet of pastry, smoothing it out to cover the entire surface (but not the sides of course). Sprinkle top with cheese (and cooked meats if so desired). Finish with sprigs of fresh thyme.

Bake for 20 minutes, then reduce heat to 350F and cook for 20 minutes more. Tart will puff up as the pastry cooks and will turn golden brown.

Enjoy the tart either warm out of the oven, or at room temperature if you prefer. You can also cut the tart into multiple bite-size pieces and use as an hors d’oeuvres at a cocktail party.

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