Ingredients
For the crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
3-4 tablespoons ice water
For the filling:
1 large onion, thinly sliced
2-3 tomatoes, thinly sliced
1 tablespoon olive oil
Salt and pepper to taste
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1 garlic clove, minced
Préparations
1▪︎Prepare the crust:
In a large bowl, mix together the flour and salt. Add the cold butter cubes and using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2▪︎Preheat the oven:
Preheat your oven to 375°F (190°C).
3▪︎Prepare the filling:
In a skillet, heat the olive oil over medium heat. Add the sliced onions and cook until caramelized, about 15-20 minutes. Season with salt and pepper to taste.
In a separate bowl, mix together the ricotta cheese, Parmesan cheese, chopped basil, and minced garlic until well combined.
4▪︎Assemble the tart:
On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your tart pan. Transfer the dough to the tart pan and press it into the bottom and sides. Trim any excess dough.
Spread the ricotta mixture evenly over the bottom of the crust.
Arrange the caramelized onions on top of the ricotta mixture.
Place the sliced tomatoes on top of the onions, overlapping slightly. Season with salt and pepper.
5▪︎Bake the tart:
Place the tart in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the tomatoes are softened.
Remove the tart from the oven and let it cool for a few minutes before serving.
6▪︎Serve:
Slice the tomato onion tart into wedges and serve warm. Enjoy!