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Cheesy Tomato Onion Tart

By Deborah L Melian

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This simple but tasty vegetarian Cheesy Tomato Onion Tart recipe is made with cherry tomatoes and Fontina and Gruyere cheese nestled in a crispy pie shell and bakes up in 25 minutes or less.

Cheesy Tomato Onion Tart

Discover more ways to use up your tomatoes with these helpful tips and recipes from my WPR (Wisconsin Public Radio) Podcast – Too Many Tomatoes. LISTEN HERE: FOOD FRIDAY – TOMATOES

There are times when all I want is something simple but tasty. Filling but sans meat. That’s when I turn to this deliciously simple Cheesy Tomato Onion Tart recipe.

It’s is made with cherry tomatoes and Fontina and Gruyere cheese and can be both a pleasing appetizer or even a lite meatless meal that you can easily make again and again.

Plus, it’s great for picnics too, as you can serve it warm or at room temperature.

What you’ll love about this recipe is that it uses minimal ingredients, which is great for those on a budget or folks who are short on time.

You will find yourself reaching for another slice, it’s that good!

How to Make Cheesy Tomato Onion Tart Recipe

For this recipe, you will be using cherry tomatoes. Choose one color, such as red cherry tomatoes or mix and match with whatever is available at your grocery store.

The hardest part of this recipe (it really isn’t) is grating the cheese and slicing the onions. I like to use Gruyere and Fontina cheese because both melt well in the oven, plus they pair well with the onions, basil and tomatoes.

Next, you’ll sauté the onion onions until they are soften. When done, you’ll set these aside to cool slightly.

Since I’m always pressed for time. I like to use a prepared pie crust like Pillsbury’s Refrigerated Pie Crust. It’s easy to press it into a low sided quiche baking dish or glass pie pan–whichever you choose.

Time to assemble all of the ingredients.

First layer with cheese, next onions, then tomatoes, and finally with basil and more cheese. Whew! Assembling goes that fast!

Cheesy Tomato Tart - Layer Ingredients

Finally, I like to brush the crust with a bit of milk and bake in a preheated 425 degree F oven for about 25 minutes or until the crust is golden brown.

Cheesy Tomato Tart - overview

When finished, take the tart out of the oven and let cool for five minutes before serving. Enjoy!

For more deliciously easy recipes, be sure to check out Wisconsin Homemaker’s Recipe Section and these family favorites:

  • Old Fashioned Apple Tart
  • Rustic Pear Galette with Apricot Glaze
  • Double Crust Chicken Pot Pie
  • Ham Mushroom and Cheese Quiche
  • Wisconsin Rhubarb Pie
Cheesy Tomato Onion Tart found on Wisconsin Homemaker
Wisconsin Homemaker Cheesy Tomato Tart - overview
Print Recipe
5 from 2 votes

Cheesy Tomato Onion Tart

This beautiful tomato tart is one of the simplest recipes I know of but tastes exceptional thanks to the mix of cheeses. A vegetarian’s delight for sure.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: onion pie, onion tart, tomato pie, tomato tart, vegetable tart
Servings: 6 servings
Calories: 386kcal
Author: Deborah L Melian

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 23g | Protein: 17g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 448mg | Potassium: 363mg | Fiber: 2g | Sugar: 5g | Vitamin A: 995IU | Vitamin C: 26.8mg | Calcium: 432mg | Iron: 1.7mg

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About Deborah L Melian

I am a midwestern wife and mother who loves to share family friendly recipes, along with my two cent's worth on everything home and garden. I live in Wisconsin. You can follow me on FACEBOOK • TWITTER • PINTEREST • INSTAGRAM

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Comments

  1. Thomas Matson says

    January 13, 2018 at 1:15 pm

    I’m very anxious to make your Cheesy Tomato Onion Tart. I’m wondering if I could do everything per the recipe and put it into a 9″ tart pan with removable bottom — would that work? Thanks for a great recipe!

    Reply
    • Deborah L Melian says

      January 13, 2018 at 4:51 pm

      Great question! I don’t see any problem with using a 9 inch tart pan. For best results, be sure to grease the pan sides and base with butter or nonstick spray. Also, you might want to use a baking sheet under the tart pan to avoid any spills. The baking time will also differ than the recipe above, so keep an eye on it. You’ll want to remove the tart once the crust turns golden. Enjoy!

      Reply

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***Deborah L Melian is a participant in the Amazon Service LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate she earns from qualifying purchases. She also is a participant in Google AdSense Affiliate program.***

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