We had made a bunch of dough and froze it earlier in the summer so it was quite easy.
Take a tart tin, one that has a removable bottom to lay the crust. We baked that in the oven for about 20 minutes before hand. We layered tin foil over the crust and old rice that I have saved over the years to keep the crust from slipping. After about 20 minutes at 350, we took the tin foil out and let the crust bake another 5 minutes or so until browned.
Wait until the crust cools to begin making the tart.
Take 3 Vidallia Onions, sliced and sauteed until carmelized. Then let cool.
I usually use Gruyere cheese but Jessica doesn’t like it so we opted in for Manchego. About a cups worth of grated cheese is all you need. You can always use more if you prefer to make the tart a bit cheesier.
4 large tomatoes sliced and some thyme.
Put the onions on the bottom of the crust and spread evenly. Then spread the cheese over that. Then layer the tomatoes and thyme leaves throughout. Use more tomatoes than you think. The tomatoes have lots of water so they sink. I’d even squeeze most of the juice out of the tomatoes prior to cutting them in slices for the Also, sprinkle some kosher salt over the top before baking.
Then bake at 350 for about 40 minutes or until the tomatoes begin to get crisp.
This picture is of the tart before it went into the oven.