LOCATION: Recipes >> Entrée Pies >> Cheese Onion Tart
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Cheese Onion Tart
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Tomato, Cheese and Onion Tart
Serves 2 as a main course or 4-6 as an appetizer.
1 1/2 cups flour
1/4 teaspoon salt
6 tablespoons butter
2 ounces ice water
2 ounces cold milk
6 ounces grated Swiss cheese
6 ounces grated Gruyere cheese
1 large white onion, sliced thin (or 1 1/2 to 2 cups shallots)
2 cloves garlic, sliced, optional
3 tablespoons butter
1 large tomato, sliced thin
1/2 to 1 tablespoon chopped fresh tarragon
Mix flour, salt and butter in a processor until grainy. Slowly
add water and milk through processor tube until a ball is formed.
Wrap in plastic and refrigerate for 1 hour.
Preheat oven to 375F. Roll dough out to fit a 9 inch pie pan.
Mix cheeses and spread in bottom of pie shell. Saute onion slices
and 1 tablespoon of butter. Arrange onion slices on the cheese.
Saute tomato slices in 2 tablespoon of butter, sprinkle with
tarragon. Place tomato slices on top of onion. Cover pie with
remaining juices in the pan. Bake for 30 minutes, open oven door
and bake for 10 more minutes to brown the crust. Let rest 10
minutes before slicing. Serve with a Chardonnay.
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