This savory tart features summer tomatoes at their best and is delicious and served warm or at room temperature. The recipe below makes two large tarts or one half sheet pan. Any leftovers warm beautifully for lunch the next day. Serve with a side salad and a glass of chilled white wine.
INGREDIENTS:
For Pastry:
4 cups all-purpose flour
1 tablespoon salt
12 ounces cold unsalted butter, cut into bits
3/4 cup ice water
For Filling:
4 large onions, sliced thinly
4 tablespoons olive oil
1/2 pound cream cheese, softened
1/2 pound chevre cheese or feta cheese, softened
1/2 teaspoon fresh thyme leaves
2- 2 1/2 pounds plum tomatoes, red and yellow, cut into 1/2-inch wedges (dry farmed, if possible!)
1/2 cup Kalamata olives, pitted and cut into small pieces
Sugar, salt, and freshly ground pepper
METHOD:
For Pastry:
In a food processor bowl, put flour, salt, and butter. Process using short pulses until fine particles of butter and flour form. It should resemble a coarse meal. Add ice water. Process just long enough to combine slightly and a dough starts to form.
Turn the dough out onto floured parchment paper and gather it into a ball. Knead the dough 3 or 4 times. Press into a flattened rectangle, wrap tightly and chill for at least 10-15 minutes to allow the dough to rest.
On a floured surface with a floured rolling pin, roll the dough out to fit half sheet, rimmed baking pan, about 1/8 inch thick. Fold over and transfer the dough to the pan. Unfold and ease the dough to fit. Push dough against the sides of the pan to form a neat rim.
NOTE: This pastry recipe makes enough for two large tart pans if you prefer. Divide the dough in half, and shape it into two round balls. Press into disk shape, chill. Then, roll out each round to fit the tart pans of your choice.
Bake crust at 425°F until lightly golden. Set aside and prepare the filling.
Filling:
Preheat oven to 375°F.
Sauté onions in a large, heavy pan over medium heat until onions are limp and caramelized. Season generously with salt and pepper. Set aside.
In a food processor, combine cream cheese and choice of cheese and thyme until thoroughly creamed together. Spread cheese mixture thinly onto the par-baked tart shell.
Next, spread the caramelized onions over the entire surface.
Top the caramelized onion mixture with rows of tomato wedges, alternating tomato colors as desired. Sprinkle evenly with Kalamata olive pieces. Add a VERY light sprinkle of sugar, salt, and pepper over the tomatoes.
Place the tart(s) in the middle rack of the oven and bake for about one hour. Cool on a rack for a few minutes before serving.
YIELD: Makes 1/2 sheet pan, approximately 16 servings, or two tart pans.
