This deliciously simple Cheesy Tomato Onion Tart recipe is made with cherry tomatoes and Fontina and Gruyere cheese. It’s a vegetarian and meatless meal that you’ll want to make again and again.
Quick and Easy Cheesy Tomato Onion Tart
This vegetarian delight is perfect for lunch or dinner. What I love about this cheesy tomato and onion tart is that it’s so simple to make and tastes like you spent hours making it. But the truth is that it takes very little time to make and bake.
The hardest work is grating the cheese and slicing the onions. Then, it’s just a matter of cooking the onions until they are soft.
Time to place the pie crust in the baking dish. (I use Pillsbury’s Refrigerated Pie Crust, by the way.) First layer with cheese, next onions, tomatoes, and finally with basil and more cheese. Whew! Assembling goes that fast!
Finally, brush the crust with a bit of milk, and bake in a preheated 425 degree F oven for about 25 minutes until the crust is golden brown.
When finished, take the tart out of the oven and let cool for five minutes before serving. Enjoy!
For more delicious vegetarian dinner options, be sure to check out my Pinterest Board: Dinner Recipes from Wisconsin Homemaker.
Cheesy Tomato Onion Tart
- 1 Pillsbury Refrigerated Pie Crust
- 4 cups red and yellow cherry tomatoes
- 2 cups yellow onions sliced thin
- 1 tbsp olive oil extra virgin
- 1 cup Fontina cheese grated
- 1 cup Gruyere grated
- 1/4 cup basil julienne
- 1/4 cup Parmesan grated
- 3 tbsp milk
- Salt and pepper to taste
Preheat the oven to 425 degrees F.
In a large skillet, add olive oil, onions, salt, and pepper. Cook on Medium High heat and cook for approximately 10 minutes, until the onions are soft.
In a 9 inch pie plate, lay out your pie crust. Don’t trim the crust just yet.
Layer the Fontina and Gruyere cheese evenly over the crust. Then add the tomatoes evenly over the cheese.
Next sprinkle the basil leaves over the tomatoes. Follow this with the Parmesan over the whole tart. Finally, roll and tuck the extra crust along the sides.
Brush the crust with milk, then put tart into the oven to bake. Bake for about 25 minutes or until the crust is golden brown. Remove from the oven and let cool for five minutes before serving. Cut, serve and enjoy!