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

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.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish, Vegetables
Cuisine: American
Servings: 12 slices
Calories: 302kcal

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;

  • 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 butcher’s 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.

To prepare the tomatoes and zucchini;

  • 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;

  • 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.

To prepare the tart filling;

  • 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.

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

Serving: 1slice | Calories: 302kcal | Carbohydrates: 20g | Protein: 5g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 515mg | Potassium: 163mg | Fiber: 2g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 9.7mg | Calcium: 73mg | Iron: 3.7mg