Roasted Tomato & Vidalia Onion Tart
By Kim Morgan • Jul 11th, 2009 • Category: Eggs & Cheese
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My day job (retail) and my night job (baking for wedding planners & restaurants) kept me busy and on the run for most of last week. Wanting to keep the household well fed, I made a savory Roasted Tomato and Vidalia Onion Tart. Thinking that I had a day or so to take my final photographs for this post couldn’t have been more wrong.
You see this tart was so good, that before I knew it, the entire tart had been devoured in record time. Word had apparently spread in the house and to nearby relatives that I had made a Roasted Tomato Tart. Loved ones quickly arrived, swarming the kitchen to have a taste, and then another. Before they knew it, they had eaten the entire tart and left me without a chance to take photograph of the inside. Luckily I had a small sliver when it had just come out of the oven.
This is the elegant version of a Southern Tomato Pie, and no more difficult to make. Lighter and a touch more savory, the tart received stellar reviews-even from the husband. Hopefully we know each other well enough, that you will trust me when I say it is beautiful sliced, and absolutely out- of- this -world delicious. I did make a second one using a pie shell; the result was disastrous in appearance, but good to eat. I don’t often suggest that you need to buy something to make one of my dishes, but this time I am strongly suggesting that you do yourself a favor and do two things.
First, buy a tart pan with a removable bottom and second, make two of these. One is simply not enough. 
Roasted Tomato & Vidalia Onion Tart
Adapted, Damon Lee Fowler
Makes one 9 inch tart, for 4-6 hungry people
1 ½ lbs sliced tomatoes
3 tablespoons olive oil
1 large Vidalia onion
2 large garlic cloves
3-4 slices thick slab bacon
10-12 basil leaves
2 cups sharp white cheddar, grated
2/3 cup gruyere, grated
2/3 cup mayonnaise, good quality
Fresh ground pepper
Basic pastry dough for one tart
Preheat oven to 400-425 degrees, depending on your oven. Line a large baking sheet with parchment paper. Core tomatoes, then slice them into ½ inch thick slices and lay them on the baking sheet. Thinly slice the onion and lay them on the other half of the baking sheet. Drizzle the oil evenly on top of the onions and tomatoes, baking them till wilted and slightly browned. This takes about 30 minutes. Set aside.
Prepare you tart dough and roll to a thickness of about 1/8 inch thick. Line your pan with dough, prick the sides and bottom. Line with parchment paper and dried beans and partially bake. Let cool.
Prepare your bacon, removing when crisp. Dry on paper towels and break up into 1 inch pieces.
Sprinkle the cheddar cheese on the cooled tart. Layer tomatoes, overlapping them on top and then scatter the onions on the tomatoes. Sprinkle the garlic which has been crushed and finely chopped on top of the onions, with the bacon bits.
Gather the basil leaves in a pile, roll them and thinly slice the long ways on the roll before sprinkling on top. Whip the mayonnaise till light and spreadable. Place dollops evenly on the tart and spread to cover. Sprinkle the gruyere on top of the mayonnaise and bake in a 400 degree oven for 25 to 30 minutes or until the top is a golden brown. Let cool for about 10 minutes, remove the ring and serve.
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Kim Morgan is the aspiring writer, photographer & passionate cook of ayankeeinasouthernkitchen.com; she is currently cooking Southern food, one stick of butter at a time.
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You know I loathe tomatoes! Although I have to admit, I took part in the disappearance of your tart. Smelling it cook with the bacon, and looking at the yummy crust- I just had to try it. My only advice, next time make three!
How do you have the time to make such beautiful things Kim? You must be the busiest person ever!
Yum. I’ve made onion tarts before, but usually with mushrooms. I like the idea of roasted tomatoes. It looks amazing.
What a gorgeous tart! So summery and tasty looking!
Cheers,
Rosa
Hi Kim – love the recipe! can’t wait to try it – and thanks for sending us a refreshing recipe during the summer season!! I know this will be a ‘hit’!
Best, Ann
Kim, this looks amazing. Regardless of our relative status, I would have has my buns over there in a seocnd if I loved nearby. Yum!
it’s a gorgeous tart, kim, but all i can see is the bacon. drool.
I’d be hard pressed to come up with tart/pizza toppings that have more flavor than roasted tomatoes. I had slow roasted tomatoes topped as bruschetta at a restaurant in Charleston, SC last week and it was unreal!
This would be a wonderful summertime offering…just a side salad and I’m happy!
Note to self: Do NOT come here when I’m hungry for lunch! This tart is killing me- looks so good. Thanks for the recipe!
joan
Mmm, mmm, mmm – so glad you are cooking and taking pictures again! I am in the market for a new camera at this point – hoping it will jump start my inspriration! All the best – L
That looks delicious! I think I need to make one of these as a side to some grilled fish.
Looks great and perfect timing – lately I’ve been looking at tomato and onion pizzas/tarts/etc. One question, my boyfriend hates mayo and miracle whip – any suggestions for a substitution?
Jenny, I suggest that you give this a try as suggested and don’t tell your boyfriend that the recipe has mayonnaise in it. Once baked, and especially with the cheese on top of the mayo. I doubt that he would be able to tell how it is made. No hint of mayo in the flavor. If you don’t think that you can slip it by, I would try sourcream instead. Let me know how it turns out.
You work two jobs and still cook for the family? I hope they have a shrine in your honor!
That tart looks splendid. I have been wanting to make one for a while now.
This looks so delicious! I would love to try a bite. I know it tastes great and still I am resisting the mayo. I’m bookmarking it nonetheless. I will have to agree that a tart pan does make all of the difference in appearance.
Don’t you Love\Hate it when your dish is so popular that it ends up being eaten faster then expected? What is with that!
What do we do with the other cup of cheddar cheese…………….?
This is my first visit to your blog, and I tried this tart tonight. I found no mention of the second cup of grated cheddar (which I had dutifully prepared)in the recipe.
This looks wonderful! I love the idea of roasting the onions and tomatoes first – and of course bacon makes everything better. I can’t wait to make one with onions from the garden.
I am in heaven… this is a must make. It looks gorgeous, Kim!
What a beautiful tart! This looks delicious
Oh, this looks spectacular. I cannot wait to be back for tomato season!
I don’t blame them! I’d eat it all too!
[...] with Cherry Tomatoes from Nami Nami. Finally, when Kim from A Yankee in a Southern Kitchen makes a Roasted Tomato and Vidalia Onion Tart (pictured) she thinks it will last a day or so, but she barely had a chance to take a photo before [...]
On Sunday’s for “Coffee Hour” @ church, I alternate sweet/savory.
This Sunday, savory it is!
Dear Kim,
I read your area of About and God writing to you. You never know he works in mysterious ways. I fell upon your blog I just love it. I am a transplant from the north and love many southern dishes. I attempt to put a twist on many dishes from the south. You have inspired me! I have grown tomatoes this year for the first time in many years can’t wait to try your tart I love onions too it should be a treat.
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