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beefsteak-tomato-tart-with-caramelized-onions---thyme_feature

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
Cook Time 30 minutes
Total Time 50 minutes
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.