TOMATO TART WITH CARAMELIZED ONIONS, OLIVES & FONTINA

TOMATO TART WITH CARAMELIZED ONIONS, OLIVES & FONTINA image

Yield 1 tart

Number Of Ingredients 10

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1 pre-made pie crust
TO FILL THE TART:
4 medium Onions, thinly sliced
1 Tbsp. Butter
4 small to medium (1Â½#) Tomatoes, sliced Â¼ in. thick
4 oz. Italian Fontina Cheese, grated
Â½ c. Oil-Cured Black Olives, pitted
6 Anchovy Fillets, rinsed and patted dry
a few pinches Dried Oregano
Kosher Salt & Freshly Ground Black Pepper

Steps:

1 - Caramelize the onions. Melt 1 Tbsp. butter in a wide sautÃ© pan over medium-low heat. Add the sliced onions, season with a Â½ tsp. kosher salt, and cook until dark and sweet, about 45 minutes, stirring periodically. When they are thoroughly caramelized, season with a few twists of black pepper, and allow to cool to room temperature before filling the tart shell. 2 - Preheat the oven to 425Â°. If you have a pizza stone, preheat it to cook the tart on (this helps ensure a crisp bottom). 3 - Fill the tart shell. Sprinkle the chilled shell with about â of the grated fontina. Spread the onions over the cheese and top with another â of the cheese. Layer the tomato slices, shingling slightly, as needed. Sprinkle the tomatoes with a little oregano and black pepper. Top with remaining cheese, olives, and anchovies. 4 - Bake the tart on the hot pizza stone for 45-55 minutes, until the crust is golden and cooked through and the tomatoes are soft and tender. Remove from the oven and cool on a wire rack for at least 30 minutes before serving so the slices will hold together.