Tomato + Caramelized Onion Tart

I have made a few different versions of this tart. Sometimes I leave out the onions, sometimes I use goat cheese and once made it in a home made pie crust. Every time it’s delicious. Pretty sure you can’t go wrong with any of these ingredients.

Unfortunately we don’t have any tomatoes in our garden yet, so I succumbed to buying Heirlooms at the market. That just means I will have to make it again in the summer, right?


This tart accompanied many other amazing dishes at our Easter brunch. But it can be a stand alone with a salad on the side. Serves about 4 as a meal, 6 as a side dish.



4 medium Heirloom tomatoes, sliced 1/4 inch thick

1 medium sweet onion, sliced.

1 Tbs. butter

2 Tbs. white wine

1 tsp Thyme

1 sheet puff pastry

Boursin cheese, as much as you want

Shredded or shaved parmesan

Basil, torn or cut

Kosher salt

Olive oil



If the puff pastry is frozen, lay it on the counter until soft to the touch, about 30 -40 minutes. Or defrost in refrigerator over night.

Layer a large plate or cutting board with paper towels. Lay tomato slices on a single layer on the prepared plate. Sprinkle with kosher salt, flip them over and repeat. Let them hang out and drain while preparing the onions.

Heat the butter and a tablespoon of olive oil over medium heat, add onions. Saute them for a few minutes and then add wine and thyme. Lower the heat and let them cook until golden brown, stirring every so often. About 20 minutes.

Heat oven to 425. Unfold puff pastry sheet on baking pan, lined with parchment or foil if that’s all you have. With a sharp knife lightly score a border (3/4 inch from the edge) around the entire pastry.

Spread on as much Boursin cheese as you want inside the border and then sprinkle with parmesan. Add the onions on top of cheese when they are good and caramelized. Add your tomatoes, overlapping if necessary. Sprinkle with salt, drizzle with olive oil, add more parmesan if you want and pop it into the oven for about 20-25 minutes or when the pastry is golden brown. Sprinkle with your basil and you are set to serve. Prepare to wow your guests!

Caramelized Onion, Brie and Blue Cheese Pizza

I have been on the hunt for the best pizza dough recipe. The last time I made a Cooks Illustrated 24-hour-cold-rise dough recipe, and it was good but it was a bit of a process to make. This time I tried this recipe from Bon Appetit. [Dad, you would be proud!] This is by far the best home-made pizza crust I have ever had. Thin, chewy, crispy and tastes like REAL pizza crust.

I came across a recipe for a caramelized onion, Brie and gorgonzola tart made with puff pastry. I thought that sounded pretty damn good but even better on homemade pizza dough. So that is what I did and it was AMAZING! I am talking fancy-shmancy-top restaurant- style pizza.

*Recipe adapted from Simply Recipes


Pizza dough

2 Tbsp olive oil

4 cups of sliced onions, sliced root-to-top in thin slices

1 Tbsp brown sugar

2 Tbsp balsamic vinegar

1/2 tsp salt

1/2 tsp pepper

2 oz chilled Brie cheese, rind removed and diced

2 oz crumbled blue cheese

1 Tbsp chopped fresh rosemary

1 Tbsp chopped fresh thyme


Heat pizza stone in a 500 degree oven for 45 minutes. Meanwhile,Heat oil in a large deep pan on medium-high heat. Add onions and cook for about 10 minutes or until wilted and starting to brown. Add sugar, vinegar, salt and pepper. Reduce heat and cook gently, uncovered for 20-25 minutes or until richly caramelized. Add a little water if the onions look like they are starting to dry out. Cool.

Roll out pizza dough and measure to fit your pizza stone.

Take out the pizza stone, reduce oven to 450 and quickly put your pizza dough onto the stone. Sprinkle the onions all over your dough, dot with both cheeses and bake for 14-16 minutes.  Sprinkle with fresh rosemary and thyme. Let cool for a few minutes if you can wait, cut and enjoy!

Prepared to be wowed!