Fresh Tomato Tart with Zucchini & Thyme Infused Caramelized Onions

Late summer vegetables beckon to be nestled into this Fresh Tomato Tart with Zucchini & Caramelized Onions.

I’m not sure which part of this Fresh Tomato Tart I love the best! Is it the slices of garden fresh tomatoes and zucchini, the crunchy cornflake crust, or the layer of thyme-infused caramelized onions?

But, I guess it really doesn’t matter which part is my favorite because all of these delicious elements are incorporated into this pretty presentation! Once you try it, you’ll also be hard pressed to decide which part is your favorite.

**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Tomato Tart with Zucchini & Thyme-Infused Caramelized Onions is available near the end of this post. 

The ingredient list for making Fresh Tomato Tart with Zucchini & Thyme-Infused Caramelized Onions is as follows;

• fresh tomatoes, cut into ¼” slices
• zucchini, cut into ¼” slices
• cornmeal
• cornflake crumbs
• Parmesan cheese
• sugar
• egg
• salt and pepper
• mayonnaise
• minced garlic
• onions, sliced
• butter
• olive oil
• thyme sprigs

Check out my latest and greatest Kudos Kitchen tasty BBQ side dishes recipe roundup.

The instructions for making Fresh Tomato Tart with Zucchini and Thyme-Infused Caramelized onions aren’t difficult, but they do take time. From start to finish, this tomato tart will take approximately 60 minutes.

• In a large skillet, melt butter and olive oil. Add sliced onions and stir to coat the onions in the butter and oil.

• Wrap approximately 10-15 thyme sprigs with butchers twine and add the thyme bundle, salt, and pepper to the onions.
• Cook and stir the onions occasionally until they’ve cooked down, become translucent and turned a deep golden brown.
• Set the onions aside. *Note – the onions can be made up to 3 days in advance and stored (covered) in the refrigerator if needed.

• Meanwhile, while the onions are cooking, slice the tomatoes and zucchini into ¼” rounds.
• Place the vegetables on a rack or paper towel and season them with salt and pepper.
• Set the vegetables aside.

• In a large bowl, stir together the cornmeal, cornflake crumbs, salt, pepper, Parmesan cheese, sugar, melted butter, and egg.

• Once the mixture resembles coarse crumbs, press the crust mixture into a 9″ tart pan which has been sprayed liberally with cooking spray.
• Place the prepared pan on a baking sheet, and press the crumbs evenly up the sides, and the bottom of the tart pan.
• Bake in a preheated 400-degree oven for 10-12 minutes.

• Remove the crust from the oven.
• Gently blot the vegetables from any excess moisture that has formed on top.
• In a small bowl, stir together the mayonnaise and minced garlic.

• Spread the mayonnaise mixture evenly on over the base of the pre-baked tart crust.
• Top the mayonnaise layer evenly with the thyme-infused caramelized onions (thyme bundle removed and discarded).
• Layer the dried tomato and zucchini slices in a decorative pattern over the caramelized onions.

• Sprinkle Parmesan cheese over the vegetables and bake in a preheated 400-degree oven for 20 minutes.
• Remove the tart from the oven an cool on a rack for 15 minutes.
• Allow the sides of the tart pan to fall away by using a small bowl to prop up the center of the tart.
• To serve, place the tart on a decorative plate and garnish with additional thyme sprigs if desired.
• Serve warm or at room temperature.

Looking for additional fresh tomato or zucchini dishes? Great! I’ve got some I think you’ll also enjoy. Please click on the following recipe titles for;

• Deep Dish Garlic Lovers Pizza
• Italian Sausage Caprese Sandwich
• Farmers Market Vegetable Salad
• Italian Layered Zucchini Parmesan
• Grilled Garden Harvest Polenta Stacks

**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Fresh Tomato Tart with Zucchini & Thyme Infused Caramelized Onions if needed. By clicking on the item photo, you’ll be taken directly to Amazon.com if you’re interested in purchasing any of these products. You are in no way required to do so, and you will not be charged in any way unless you decide to purchase one of these products through Amazon.com. As an Amazon Associate, I earn from qualifying purchases.

Below is the printable recipe card for today’s Fresh Tomato Tart with Zucchini & Thyme-Infused Caramelized Onions. If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!

5 from 1 vote

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Fresh Tomato Tart with Zucchini & Thyme-Infused Caramelized Onions

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

Late summer vegetables beckon to be nestled into this Fresh Tomato Tart with Zucchini & Caramelized Onions.

Course: Side Dish, Vegetables

Cuisine: American

Keyword: tomato tart, tomato zucchini tart

Servings: 12 slices

Calories: 302 kcal

Renee - Kudos Kitchen: Renée

Ingredients

For the thyme-infused caramelized onions;

• 3 large sweet onions sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 10 fresh thyme sprigs

For the tomato and zucchini rounds;

• 3 large fresh tomatoes sliced into ¼" rounds
• 1 large zucchini sliced into ¼" rounds
• salt and pepper

For the cornmeal and cornflake crust;

• 1 cup cornmeal
• ½ cup cornflake crumbs
• ½ cup Parmesan cheese
• 1 tablespoon sugar
• 1 large egg
• 3 tablespoon butter melted
• salt and pepper
• 1 cup mayonnaise
• 2 cloves garlic minced

For the garnish (if desired);

• 2 tablespoons Parmesan cheese shredded
• 3 thyme sprigs

Instructions

To make the thyme-infused onions;

1. In a large skillet, melt butter and olive oil. Add sliced onions and stir to coat the onions in the butter and oil.

2. Wrap approximately 10-15 thyme sprigs with butcher’s twine and add the thyme bundle, salt, and pepper to the onions.

3. Cook and stir the onions occasionally until they've cooked down, become translucent and turned a deep golden brown.

4. Set the onions aside. *Note - the onions can be made up to 3 days in advance and stored (covered) in the refrigerator if needed.

To prepare the tomatoes and zucchini;

1. Meanwhile, while the onions are cooking, slice the tomatoes and zucchini into ¼" rounds. Place the vegetables on a rack or paper towel and season them with salt and pepper. Set the vegetables aside.

To make the cornmeal and cornflake crust;

1. In a large bowl, stir together the cornmeal, cornflake crumbs, salt, pepper, Parmesan cheese, sugar, melted butter, and egg.

2. Once the mixture resembles coarse crumbs, press the crust mixture into a 9" tart pan which has been sprayed liberally with cooking spray.

3. Place the prepared pan on a baking sheet, and press the crumbs evenly up the sides, and the bottom of the tart pan.

4. • Bake in a preheated 400-degree oven for 10-12 minutes. Remove the crust from the oven.

To prepare the tart filling;

1. Gently blot the vegetables from any excess moisture that has formed on top.

2. In a small bowl, stir together the mayonnaise and minced garlic.

3. Spread the mayonnaise mixture evenly on over the base of the pre-baked tart crust.

4. Top the mayonnaise layer evenly with the thyme-infused caramelized onions (thyme bundle removed and discarded).

5. Layer the dried tomato and zucchini slices in a decorative pattern over the caramelized onions.

6. Sprinkle Parmesan cheese over the vegetables and bake in a preheated 400-degree oven for 20 minutes.

7. Remove the tart from the oven an cool on a rack for 15 minutes.

8. Allow the sides of the tart pan to fall away by using a small bowl to prop up the center of the tart.

9. To serve, place the tart on a decorative plate and garnish with additional thyme sprigs if desired. 

10. Serve warm or at room temperature.

Recipe Notes

Tools and equipment;

9" tart pan with removable bottom, baking spray, large skillet, wooden spoon or spatula, measuring cups, measuring spoons, chef's knife, cutting board, paper towels, large bowl, butcher's twine

Nutrition Facts

Fresh Tomato Tart with Zucchini & Thyme-Infused Caramelized Onions

Amount Per Serving (1 slice)

Calories 302 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 6g38%

Cholesterol 39mg13%

Sodium 515mg22%

Potassium 163mg5%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 3g3%

Protein 5g10%

Vitamin A 555IU11%

Vitamin C 9.7mg12%

Calcium 73mg7%

Iron 3.7mg21%

* Percent Daily Values are based on a 2000 calorie diet.

I sincerely hope you’ve enjoyed today’s recipe for Fresh Tomato Tart with Zucchini & Thyme-Infused Caramelized Onions as much as I’ve enjoyed bringing it to you!

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Until we eat again, I hope you have a delicious day!

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