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.
Servings: 12 slices
Calories: 302kcal
Ingredients
For the thyme-infused caramelized onions;
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
