Tomato Tart

I’m not a baker, but thanks to locally based, Kiss Tart, I don’t have to be. Their uber flakey and buttery ready-made dough made this late season tomato tart a memorable dinner…and breakfast and lunch the next day too.  

Thinly slice a couple of large onions and cook in a sauté pan over medium heat with three tablespoons of butter, a teaspoon of sugar, and a bit of salt and black pepper. Stir occasionally until golden brown. In the meantime, roll the thawed dough out into a thin crust and form into a half sheet pan or medium sized baking dish. Preheat your oven to 450.

Cover the bottom of the dough evenly with a cup of shredded fontina or Monterey Jack and a quarter cup of Parmesan cheese followed by the caramelized onions and a layer of small round, or sliced tomatoes. Brush the edges of the crust with an egg and milk mixture then bake for twenty minutes or until the edges are golden brown. Finish by topping it with a handful of chopped basil and a sprinkle of salt.