Green Tomato Tart

A beautiful Green Tomato Tart layered with cheese, caramelized onions, green tomatoes, feta, and mint leaves. Perfect for the weekend or holiday table.

Author : Linda Ooi

Course : Main Course

Cuisine : Western

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings : 8

Calories : 313kcal

Ingredients

Crust

1⅓ cup all-purpose flour (200g)
1 tbsp powdered sugar
6 tbsp cold salted butter (cubed) (85g)
3 to 4 tbsp cold water

Filling

2 tbsp butter (28g)
2 medium onions (thinly sliced)
1½ cups shredded cheese (6 oz/170g)
1 lb green cherry tomatoes (halved) (450)
½ tsp dried thyme
¼ tsp freshly ground pepper
½ tsp kosher salt

Garnish

¼ cup feta (30g)
¼ cup mint or basil leaves (5g)

Instructions

Crust

Place all-purpose flour, powdered sugar, and cold salted butter in a food processor. Pulse until mixture resembles coarse bread crumbs. Add cold water and pulse again until a sticky dough forms.
Turn dough onto a lightly floured surface. Knead lightly or pat to form a disk. Wrap and chill in the refrigerator for 30 minutes.
Preheat oven to 375°F (190°C).
Remove dough from refrigerator. Unwrap onto a non-stick pastry mat (or a large piece of wax paper). Roll into a 12-inch circle.
Invert onto a 9-inch removable bottom tart pan. Press the dough evenly onto the bottom and sides of the tart pan. Trim dough to the edges of the pan, patching where necessary.
Prick sides and bottom of crust with a fork. Line crust with double layer of foil and bake for 15 minutes.

Filling

While crust is in the oven, melt butter in a medium fry pan. Add onions and cook until light golden, about 8 to 10 minutes.

Putting it together

Remove tart crust out of the oven and increase oven temperature to 425°F (220°C).
Layer 1 cup (4 oz/113g) shredded cheese evenly over the tart crust followed by the caramelized onions.
Then arranged halved green cherry tomatoes on the top.
Sprinkle dried thyme, ground pepper, and kosher salt over the tomatoes. Bake for another 30 minutes.
Remove tart from the oven and sprinkle remaining ½ cup (56g) shredded cheese over the top. Return the tart to the oven and continue to bake for another 10 minutes.