Tomato and Gruyère Tarte

Tomato_and_Cheddar_Pie1Hi everyone, and happy fall (or spring in the Southern hemisphere)! The herbs in the garden are about to become history when the first frost hits (any time now), so I wanted to make the most of them. Also, I wanted to take advantage of the few farm stands that still have fresh, tasty heirloom tomatoes, so I decided to make this dish — fantastic! The simple, fresh ingredients all come together in this European-style, savory pie. I served it with a simple green salad, and it was a perfect, light meal. I hope you’ll try this before the fresh tomatoes and herbs are done for the season!

3 large, ripe and flavorful tomatoes, sliced in 1/4-inch slices
3/4 tsp salt, divided
1 store-bought pie dough/crust (bottom portion only)
1 Tbsp butter
1 medium Vidalia onion, finely chopped
1 1/2 cups grated gruyère cheese
1/2 cup mayonnaise
1/4 cup chopped fresh herbs, such as basil, thyme, oregano, parsley, etc.
1 tsp hot sauce
1/2 tsp ground black pepper

Preheat oven to 350 degrees F.

Place tomato slices on paper towels, sprinkle with 1/4 tsp salt, cover with more paper towels and let stand for 30 minutes (you want them to be pretty dry).

Place dough into a 9-inch, glass pie pan. Crimp edges. Line with parchment paper and fill with Tomato_and_Cheddar_Piepie weights. Bake crust 20 minutes, rotating 180 degrees after 10 minutes. Remove pie weights and parchment paper, and set aside.

Meanwhile, heat butter in a skillet over medium heat. once foam has subsided, add onion and 1/4 tsp salt. Cook until carmalized, about 10 minutes. Remove from heat and let stand.

In a medium bowl, combine cheese, mayo, chopped herbs, hot sauce, ground black pepper and onion mixture.

Assemble tarte by lining bottom of pie shell with tomato slices and top with the cheese mixture. Place in oven and bake for 40 – 45 minutes, until golden brown (rotating 180 degrees halfway into baking). Remove and let cool to room temperature before serving.

Serves 6.

 

 

 

 

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6 thoughts on “Tomato and Gruyère Tarte

  1. Roo's Ruse

    Your recipes are quite specific. A master chef once told me “you can create a delicious dish once by accident, but a chef writes it down so that the accident happens exactly the same on purpose.” There’s nothing else like Vidalia onions. I also adore Walla Walla Sweet Onions. This sounds like a great recipe I shall try soon.

    Reply
    1. AnotherDish Post author

      Hi Roo — thanks so much for the comment. Yes, I do take a bunch of notes when I’m doing a recipe for a post, and I often change change things before I post the recipe.

      Reply

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