Yes I know, another week with only one recipe. I promise you though that once you try this one you will forgive me. Let’s get right to it;
This is definitely a weekend recipe. Start to finish this is at least half a day’s worth of activity. I promise you this is totally doable though! Seriously I’ve made this recipe twice already. Due to how long this tart takes to make and the sheer number of steps required to complete a single dish I see how it might look tough. It may be confusing looking, but I guarantee you that once you start working through the steps it gets less confusing (unlike this gif, which gets progressively more and more confusing the more you look at it).
Seriously what is Arya doing?!
By the end of step 3, this is what your tomatoes should look like (approximately).
Yes, this recipe calls for some items that you may not necessarily have around the house. That is ok. Substitutions are generally totally doable when cooking (less so with baking). So when it says whole milk, I definitely used whatever milk I had in the fridge (no chocolate please), and instead of crème fraîche I definitely used sour cream and it tasted just fine.
For the slow-roasted tomatoes
2 lbs plum tomatoes
1/4 cup extra-virgin olive oil
1 tbsp finely chopped fresh rosemary
Salt and freshly ground black pepper
For the tart dough
1 cup all-purpose flour, plus more for the work surface
1/4 tspn salt
6 tbsp unsalted butter, chilled and cut into small pieces
4 to 5 tbsp ice water
For the tart
2 tbsp extra-virgin olive oil, plus more for drizzling
1 large yellow onion, thinly sliced
Salt and freshly ground black pepper
1/2 lb medium-aged white Cheddar cheese, shredded
1/2 cup chiffonade of fresh basil
2 tbsp crème fraîche (*see note)
1 large egg mixed with 1 tbsp whole milk (*also see note)
Make the slow-roasted tomatoes
1. Preheat the oven to 225 degrees.
2. Thickly slice the tomatoes crosswise into about 4 portions, and arrange the sliced tomatoes, cut side up, on a rimmed baking sheet.
3. Drizzle the tomato halves evenly with the olive oil, sprinkle with the rosemary, and season with salt and pepper. Roast the tomatoes until much of the moisture is removed, 2 to 3 hours, depending on the size of your tomatoes. Remove from the oven and let the tomatoes cool completely.
Make the tart dough
4. In a bowl, whisk together the flour and salt. Scatter the butter over the flour mixture and, using your fingers, gently press the butter and flour together until it resembles a coarse meal. Drizzle the ice water over the top and, using a fork, gently toss and stir just until the dough comes together in a cohesive clump.
5. Gather the dough into a ball and place it on a lightly floured work surface. Flatten the dough into a thick disk and wrap in plastic wrap. Refrigerate for at least 1 hour and up to 2 days. See what I mean this is a weekend recipe?
Assemble the tart
6. Position a rack in the lower third of the oven and preheat it to 375°F (190°C).
7. In a sauté pan, heat the 2 tablespoons oil over low heat and stir in the onion. Cover and sweat over low heat for 10 to 15 minutes, until the onion is soft and translucent. Remove from the heat, season with salt and pepper, and let cool completely.
8. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the dough to a round about 12 inches in diameter, or, if your rolling pin is a failure like mine, simply pull/press/stretch the dough until it is kind of sort of the shape you were looking for. Rustic…we’ll call it rustic. Once complete, carefully transfer your dough blob to the parchment.
9. Layer half of the cheese on the dough, leaving a 1-inch border uncovered around the edge. In a small bowl, combine the cooled onion, the basil, and the crème fraîche and mix well. Spread the onion mixture evenly over the cheese layer. Top with the roasted tomatoes, then cover with the remaining cheese. Season with salt and pepper and drizzle with olive oil.
10. Fold the uncovered edge of the tart onto itself, forming uniformly spaced pleats every few inches around the perimeter. Brush the overturned edge of dough with the egg wash.
11. Bake the tart for 30 to 40 minutes, until the crust is a nice golden brown. Remove the tart from the oven, transfer it to a wire rack, and let it cool slightly before serving.