2020-08-13 / test@t
Tomato tart with caramelized onions
Cheese and tomatoes are always a win-win combination. And if you add Carmelized bow to it, then this is a guaranteed success. Be sure to bake this tart during the tomato season, it will delight you and your loved ones.
- 1 sheet (350 g) of puff unleavened dough
- 350 g colorful tomatoes
- 1 medium onion
- 100 g cream cheese with herbs
- 60 g parmesan
- 2 st. l. grated parmesan
- 2 sprigs of basil
- 2 tbsp. l. dry white wine
- 1/2 tsp dried thyme
- olive oil
- freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
1. Cut the tomatoes into 4 mm thick slices. Line a baking sheet with a double layer of paper towels. Put tomato mugs on towels, add a little salt. Leave it on for 30 minutes.
2. Peel the onion and cut into half rings 4–5 mm thick. Heat oil in a skillet over medium heat and sauté onions until golden brown. Then cover the pan with a lid and reduce heat to low, continue cooking for another 10 minutes, stirring occasionally. Pour in white wine, add thyme leaves, salt and pepper a little. Cook without a lid for another 10-15 minutes, until the onions are brown and the liquid has completely evaporated from the pan.
3. Preheat the oven to 220 ° C. Place the dough on a baking sheet lined with parchment. Step back 2 cm from the edge and draw a line parallel to the edge with a knife, without cutting through the dough to the end - this will help the dough on the sides to rise evenly and they will look neat.
4. Place the cream cheese on the dough (without going over the sides) and sprinkle with Parmesan cheese. Then lay out the caramelized onions. Blot the tomatoes with paper towels and place over the onions. Brush the tomatoes with olive oil and sprinkle with black pepper.
5. Use the vegetable peeler to cut the remaining Parmesan into shavings and sprinkle on the cake. Place the tart in the oven and bake for 20-25 minutes, until the sides are golden brown.
6. Thinly chop the basil leaves and sprinkle on the finished tart. Cool the pie slightly and serve warm.