Tart with tomatoes and onions
4 servings
60 minutes
Tomato and onion tart is a refined dish of European cuisine that combines the crispy texture of pastry with the rich flavors of fresh vegetables. Its roots trace back to French gastronomy, where such pies are valued for their simplicity in preparation and exquisite taste. The crispy base made from delicate dough, the light sweetness of caramelized onions, and the juiciness of baked tomatoes create a perfect balance of flavors. The egg cream with sour cream adds softness and delicacy to the dish, while aromatic herbs like rosemary and basil bring a touch of Mediterranean freshness. The tart is perfect for cozy home evenings, festive tables, or summer picnics. It can be served as a standalone dish or as an appetizer alongside fresh salads and a glass of white wine.
1
We make the dough. We put 1 egg, butter, flour, sugar, and salt in a container and mix it all with a mixer, then with a silicone spatula.
- Chicken egg: 3 pieces
- Melted butter: 200 g
- Wheat flour: 250 g
- Sugar: 4 tablespoons
- Salt: 0.5 teaspoon
2
We make one big ball of dough, wrap it in plastic wrap, and put it in the fridge for 20-30 minutes.
3
Take the dough out of the fridge, grease the pie pan with butter, and lay the dough in. Prick the dough with a fork to prevent it from rising, and place it in a preheated oven at 180 degrees for 8 minutes.
- Melted butter: 200 g
4
At the same time, we start slicing the onion and tomatoes into rings.
- Onion: 2 pieces
- Tomatoes: 5 piece
5
Take the dough out of the oven and arrange the vegetables in a circle. Sprinkle a little sugar and spices to taste (I added rosemary and basil). Thoroughly mix two eggs with sour cream and pour it over the pie. Put it back in the oven for about 25 minutes.
- Sugar: 4 tablespoons
- Spices: to taste
- Chicken egg: 3 pieces
- Sour cream: 2 tablespoons
6
We take the pie out of the oven and enjoy.