Beefsteak Tomato Tart with Caramelized Onions & Thyme

Indulge in the rich flavors of summer with this Beefsteak Tomato Tart with Caramelized Onions & Thyme. This dish combines the sweetness of caramelized onions, the juiciness of beefsteak tomatoes, and the aromatic touch of thyme, all nestled in a flaky puff pastry. Perfect for a light lunch or a sophisticated appetizer, this tart is sure to impress your guests.

For more savory tart ideas, check out this Easy Tomato Puff Pastry Tart or explore the Heirloom Tomato Ricotta Tart for a creamy twist.

Ingredients

• 1 sheet puff pastry, thawed
• 2 large beefsteak tomatoes, sliced
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon sugar
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Step-by-Step Instructions

1. Caramelize the Onions

Heat the olive oil and butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they begin to soften. Sprinkle with sugar and continue cooking until the onions are golden brown and caramelized, about 20-25 minutes. Stir in the thyme leaves and season with salt and pepper. Set aside to cool.

2. Prepare the Puff Pastry

Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface to a thickness of about 1/8 inch. Transfer the pastry to a parchment-lined baking sheet.

3. Assemble the Tart

Spread the caramelized onions evenly over the puff pastry, leaving a 1-inch border around the edges. Arrange the beefsteak tomato slices on top of the onions, slightly overlapping if necessary. Fold the edges of the pastry over the tomatoes to create a rustic tart shape.

4. Bake the Tart

Brush the edges of the pastry with the beaten egg. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.

5. Serve

Allow the tart to cool slightly before slicing. Serve warm or at room temperature, garnished with additional thyme leaves if desired.

Expert Tips

• Choose Ripe Tomatoes: For the best flavor, use ripe but firm beefsteak tomatoes. They should be juicy but not overly soft.
• Even Slicing: Slice the tomatoes evenly to ensure they cook uniformly and look beautiful on the tart.
• Prevent Soggy Pastry: To avoid a soggy bottom, you can blind-bake the puff pastry for 10 minutes before adding the toppings.
• Add Cheese: For an extra layer of flavor, sprinkle some grated Parmesan or crumbled feta cheese over the caramelized onions before adding the tomatoes.

FAQ

Can I make this tart ahead of time?

Yes, you can assemble the tart and refrigerate it for up to 2 hours before baking. Alternatively, you can bake it ahead of time and reheat it in the oven at 350°F (175°C) for about 10 minutes before serving.

What can I serve with this tart?

This tart pairs beautifully with a simple green salad or a refreshing Peach Tomato Caprese Salad. It also makes a great addition to a brunch spread.

Can I use a different type of tomato?

While beefsteak tomatoes are ideal for their size and flavor, you can also use heirloom tomatoes or large vine-ripened tomatoes. Just ensure they are sliced evenly for the best results.

Beefsteak Tomato Tart with Caramelized Onions & Thyme

Indulge in the rich flavors of summer with this Beefsteak Tomato Tart with Caramelized Onions & Thyme. This dish combines the sweetness of caramelized onions, the juiciness of beefsteak tomatoes, and the aromatic touch of thyme, all nestled in a flaky puff pastry.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 sheet puff pastry, thawed
• 2 large beefsteak tomatoes, sliced
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon sugar
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Method

 

Instructions

1. Heat the olive oil and butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they begin to soften. Sprinkle with sugar and continue cooking until the onions are golden brown and caramelized, about 20-25 minutes. Stir in the thyme leaves and season with salt and pepper. Set aside to cool.
2. Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface to a thickness of about 1/8 inch. Transfer the pastry to a parchment-lined baking sheet.
3. Spread the caramelized onions evenly over the puff pastry, leaving a 1-inch border around the edges. Arrange the beefsteak tomato slices on top of the onions, slightly overlapping if necessary. Fold the edges of the pastry over the tomatoes to create a rustic tart shape.
4. Brush the edges of the pastry with the beaten egg. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
5. Allow the tart to cool slightly before slicing. Serve warm or at room temperature, garnished with additional thyme leaves if desired.

Notes

Choose ripe but firm beefsteak tomatoes for the best flavor. Slice the tomatoes evenly to ensure they cook uniformly. To avoid a soggy bottom, blind-bake the puff pastry for 10 minutes before adding the toppings. For an extra layer of flavor, sprinkle some grated Parmesan or crumbled feta cheese over the caramelized onions before adding the tomatoes.