5 from 1 vote
Fresh Tomato Tart with Zucchini & Caramelized Onions - kudoskitchenbyrenee.com
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.