Tomato & Caramelized Onion Tart

There are simple ways to preserve tomatoes, such as freezing them whole and not going through the hassle of peeling and blanching. The same goes for peppers, too.

But you could also enjoy tomatoes now. A warm, flaky tart right out of the oven is a nice way to transition tomatoes into fall. If you have some heirloom tomatoes, they’ll make things especially attractive.

You can use your favorite pie crust recipe or find a quality one from the store. If you’re making your own, all you need to remember is the ratio 3-2-1. A basic crust is made from 3 parts flour, 2 parts butter, and 1 part water. Add a little salt and/or sugar for flavor.

Cover the dough with Dijon mustard, top with a layer of sweet caramelized onions, plenty of cheese, then tomatoes and chopped fresh herbs. A drizzle of honey and balsamic vinegar add a nice touch to top it off.

Caramelized onions make everything better, so make sure to cook them long enough to get some good color – at least 20 minutes, but up to 45 minutes to an hour.

Crumble over the cheese – I like sharp aged cheddar, but use what you like – Parmesan or goat would work well.

Then the tomatoes, herbs, honey, and balsamic. Just pop it in the oven at 425 for about 30 minutes or until the crust is crispy, the tomatoes tender, and the cheese melted. Serve along with a green salad.