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Tomato and Caramelized Onion Tart

Recipe by Adaptation of a Pioneer Woman recipe. Don't order pizza, make this tart instead! Gear: Roulepat, Rolling Pin, Deep Flexiflat, Perforated Baking Sheet, Cake Cutter Notes: This would be excellent for a weekend brunch as you can cut the pieces to whatever size you like. Use all red tomatoes or a mix of different ones for extra color! Happy cooking! Liz Smith, Portland, Oregon


  • 4 T Butter or Olive Oil
  • 2 Whole Large Onions, halved and sliced thin
  • 2 Whole Store-bought Pie Crusts (or Puff Pastry, thawed 40 minutes)
  • 2 Cups Shredded Cheese (Italian Blend or Blend of Choice)
  • 3 Cups Cherry Tomatoes, washed and dried
  • 1 Egg
  • 1/4 Cup Milk
  • 16 Whole Basil Leaves, chiffonade


Heat a large skillet over medium-low heat. Add the onions and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Add butter (or olive oil), salt and pepper. Add balsamic vinegar and/or honey if desired. Set aside.Preheat the oven to 450 F.Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust. If using Puff Pastry, just layer the two sheets together to fit the size of the tray and lightly roll out. Lay onto your Deep Flexiflat. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese. Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Bake the tart for 15 to 18 minutes, watching carefully to make sure the crust doesn't burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425 F. Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into squares and serve!

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