Summer Squash and Tomato Tart with Caramelized Onions and Gruyere Cheese
RETURN TO RECIPES
SERVES Makes one 9" Tart: 3-4 servings
Celebrate the end of summer with this beautiful vegetable tart! It’s filled with sweet caramelized onions and toma- toes, then topped with seasonal squash. Keep this recipe in mind as you visit your local farmers’ market.
- In a large bowl, whisk together the flour and salt.
- In a food processor, pulse the flour, salt, and butter together. The texture should be coarse with some pea-sized pieces of butter remaining.
- Add the egg yolks and 1 tablespoon of ice water. Continue to pulse until fully incorporated. The dough will still be a loose, crumbly mixture in the food processor—this is correct. Avoid adding too much water or pulsing too much.
- Empty the dough onto a work surface and gather the dough into a ball, then flatten it into a 1/2-inch thick disk. Wrap the disk in plastic wrap and chill in the refrigerator for an hour, or overnight.
- Once chilled, roll the dough out into a round shape roughly 1/8-inch in thickness, and place in a tart pan with a removable bottom. Use a sharp knife to trim the edges at the top of the tart pan and chill the dough again in the pan for one hour.
- Preheat the oven to 375°F. Dock or prick the crust with the tines of a fork to vent the crust as it bakes. Place pie weights or use dried beans on parchment inside the tart crust. Bake for 20-25 minutes or until the edges are begin- ning to turn golden brown. (Baking times will vary based on the pan and crust thickness.) Allow the tart crust to cool in the pan on a cooling rack while preparing the filling.
- While the tart crust bakes, prep the vegetables. Thinly slice the onions and the garlic. Slice the zucchini and yellow squash with a mandoline. Place the squash in a bowl and sprinkle with salt; toss to coat. Set aside. Grate the cheese.
- In a large sauté pan over medium heat, melt the butter and cook the onions until they start to soften. Sprinkle with the salt and reduce the heat to medium-low. Continue to cook until the onions are deeply brown and caramelized, roughly 20-30 minutes.
- Add the sliced garlic and cook for 2-4 minutes until softened. Then add the tomatoes. Cook until the tomato juices have evaporated, about 5-8 minutes.
- Spoon the onion and tomato base onto the baked crust. Sprinkle with half of the Gruyère cheese, then top with the zucchini and squash slices. Make a pretty pattern if you'd like! Drizzle with olive oil, a sprinkling of salt and pepper, and the remaining cheese. Bake for 20 minutes until the cheese is nicely melted. Cool slightly on a cooling rack. Serve warm.
INGREDIENTS
Crust Ingredients:
- 2-1/2 cups all-purpose flour
- 1 teaspoon Kosher salt
- 1 cup (2 sticks) unsalted butter, cold and grated
- 2 egg yolks
- 1/4 cup ice cold water
Filling Ingredients:
- 1 large yellow onion, chopped
- 2 cloves garlic, sliced
- 3 Campari tomatoes, diced
- 1 small zucchini
- 1 small yellow squash
- 1/2 teaspoon Kosher salt, divided
- 1 cup Gruyère cheese, grated and divided
- 2 tablespoons unsalted butter
- Drizzle of extra virgin olive oil
- Salt and pepper