The Beefsteak Tomato Tart with Caramelized Onions and Thyme Recipe is an absolute showstopper for anyone who loves bright, fresh flavors combined with rich, comforting textures. This tart brings together the juicy sweetness of ripe beefsteak tomatoes, the deep, luscious caramelization of onions, and the earthy aroma of thyme, all packed into a flaky, buttery crust with creamy Gruyère cheese melting throughout. It’s such a delightful dish to serve at a casual brunch, a dinner party, or any time you want to impress with something truly special yet surprisingly approachable.
Ingredients You’ll Need
Simple, straightforward ingredients come together beautifully in this recipe. Each plays a vital role—whether it’s the flour and butter for a tender crust, the caramelized onions for a sweet depth, or the fresh thyme for an herbal lift, every element is essential for creating a well-balanced flavor profile and a stunning presentation.
- All-Purpose Flour (1 1/4 cup): The foundation of your crisp and flaky tart crust that holds everything together perfectly.
- Unsalted Butter (8 tablespoon): Adds richness and flakiness to the pastry, ensuring it’s buttery without being overpowering.
- Salt (1/2 teaspoon): Enhances all the natural flavors of the ingredients, from dough to topping.
- Granulated Sugar (1 teaspoon): Balances the savory notes with just a touch of sweetness, especially in the crust.
- Non-Fat Milk (5 tablespoon): Provides the moisture needed for a supple dough that’s easy to roll out and handle.
- Beefsteak Tomato (1/2 pound): The star ingredient offering juicy, meaty slices bursting with summer flavor.
- Olive Oil (3 tablespoon): Used for caramelizing onions and sautéing thyme and garlic, contributing a fruity richness.
- Onion (1): Slowly caramelized until golden and sweet, lending a complex depth to the tart topping.
- Heavy Cream (1/2 cup): Creates a luscious base for the cheese, making the filling smooth and creamy.
- Fresh Thyme Leaves (2 teaspoon): Imparts an aromatic, slightly minty flavor that brightens the entire tart.
- Garlic (2 cloves): Adds a subtle savory warmth when sautéed with thyme and cream.
- Kosher Salt (1 teaspoon): Essential for seasoning the caramelized onions just right.
- Freshly Ground Black Pepper (1/2 teaspoon): Gives a gentle spicy kick to balance the sweetness.
- Gruyère Cheese (1 cup): Melts beautifully into the cream for a rich, nutty flavor with a bubbly golden topping.
- Fresh Basil (to taste): Used as a bright, fresh garnish that complements the tart’s flavors perfectly.
How to Make Beefsteak Tomato Tart with Caramelized Onions and Thyme Recipe
Step 1: Preparing the Tart Dough
Starting with a perfectly flaky crust is crucial. Use a food processor to combine your flour, salt, and sugar, then pulse in the butter until you get those gorgeous pea-sized pieces. Slowly add milk and pulse until the dough starts to come together. Shape it into a disk, wrap it tightly in plastic, and chill it for an hour. This rest time lets the flour hydrate and the butter firm—two secrets to a tender, flaky tart shell.
Step 2: Rolling and Baking the Crust
Once chilled, your dough will be easier to work with but still firm. Roll it gently on a floured surface into a large circle about a quarter-inch thick. Then, fit it into your tart pan, pressing it snugly into the edges, and trim off the excess. A quick chill before baking ensures it keeps its shape. Don’t forget to prick the dough all over to prevent bubbling. Blind-bake it with weights to lock in a crisp, golden base that can hold all your delicious toppings.
Step 3: Caramelizing the Onions
Patience is key here. Slowly cook your sliced onion in olive oil on medium-low, stirring occasionally until they soften and become translucent. Turn down the heat to low and continue cooking for another 20-25 minutes until they turn a deep, sweet golden brown. Season with kosher salt and fresh black pepper, then set aside. These onions add a heavenly sweetness that’s the perfect counterpoint to the tart’s savory elements.
Step 4: Preparing the Creamy Thyme Mixture
In a separate pan, heat olive oil and sauté the garlic and fresh thyme until the scent fills the kitchen—just about 30 seconds. Then pour in the heavy cream and turn up the heat to reduce it by half. This concentrates the flavors and thickens the liquid. Stir in three-quarters of your grated Gruyère, letting it melt smoothly into the cream, creating a rich, cheesy base for the tart’s filling.
Step 5: Assembling and Baking the Tart
Pour the creamy cheese mixture into your pre-baked shell, spreading it evenly. Layer the caramelized onions over the top, followed by generous slices of beefsteak tomato. Sprinkle the remaining Gruyère cheese on top for that irresistible golden crust. Bake at 400 degrees F until everything is heated through and bubbly, about 10-15 minutes. Finish by broiling for five minutes to get that beautiful browned cheese topping.
Step 6: Adding the Final Touches
Once the tart is out of the oven, let it cool slightly and garnish with fresh basil leaves. The fresh herb adds a bright pop of green and a hint of sweetness that perfectly balances the rich and savory layers beneath. Serve warm for the best flavor experience!
How to Serve Beefsteak Tomato Tart with Caramelized Onions and Thyme Recipe
Garnishes
Fresh basil leaves are a natural choice for garnishing this tart, providing a refreshing visual and taste contrast. You might also consider a drizzle of good-quality olive oil right before serving or a sprinkle of flaky sea salt to enhance the texture and flavors further.
Side Dishes
This tart pairs beautifully with a crisp green salad tossed in a light vinaigrette. Baby arugula with lemon dressing or a simple mix of fresh herbs with radishes would add just the right amount of peppery freshness. A chilled summer white wine or a sparkling rosé also complements the vibrant flavors of the tart wonderfully.
Creative Ways to Present
For a special occasion, cut the tart into elegant wedges and serve on rustic wooden boards, garnished with small basil sprigs. You can also make mini versions in tartlet pans for individual servings that wow at parties. Serving it alongside a colorful chutney or pesto adds another layer of flavor and a pop of color that’s incredibly inviting.
Make Ahead and Storage
Storing Leftovers
This Beefsteak Tomato Tart with Caramelized Onions and Thyme Recipe keeps well in the fridge for up to three days. Store leftovers in an airtight container to preserve freshness and prevent the crust from becoming soggy. Reheat gently for best results.
Freezing
While this tart is best enjoyed fresh, you can freeze portions by wrapping them tightly in plastic wrap and foil. Freeze for up to one month. Thaw overnight in the refrigerator before reheating to maintain flavor and texture without compromising the delicate crust.
Reheating
Reheat slices in a 350 degrees F oven for about 10 minutes or until warmed through. Avoid microwaving, as it can make the crust soggy. If you want to crisp it back up, place the tart slice under the broiler for a minute or two after reheating.
FAQs
Can I use other tomatoes instead of beefsteak for this tart?
Absolutely! While beefsteak tomatoes are preferred for their flavor and size, heirloom or Roma tomatoes can work nicely too. Just make sure they are ripe and not too watery to avoid sogginess.
Is it possible to make this tart gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend suited for baking. Keep in mind that texture may vary slightly, but the flavor will still be delicious.
Can I prepare the caramelized onions in advance?
Definitely! Caramelized onions can be made a day or two ahead and stored in the refrigerator. This can save prep time and actually deepen their flavor even more.
What can I substitute for Gruyère if I can’t find it?
Swiss cheese or a young Asiago cheese are great alternatives that melt well and have a similar nutty flavor profile. Avoid very strong or aged cheeses that might overpower the tart’s delicate balance.
How can I make this tart vegan?
To make a vegan version, use a dairy-free butter substitute for the crust, replace heavy cream with coconut cream or a nut-based cream, and swap Gruyère with a plant-based cheese that melts well. Adjust seasoning to taste, and you’re all set!
Final Thoughts
This Beefsteak Tomato Tart with Caramelized Onions and Thyme Recipe is truly a celebration of simple, fresh ingredients combined in a way that feels both homey and elegant. Whether you’re making it for a quiet family dinner or a lively gathering with friends, it’s sure to become a favorite that everyone asks for again and again. I can’t wait for you to try it and add your own spin to this flavorful masterpiece!
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Beefsteak Tomato Tart with Caramelized Onions and Thyme Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A savory Beefsteak Tomato Tart featuring a flaky homemade crust, caramelized onions, fresh thyme, and melted Gruyère cheese, finished under the broiler for a golden, bubbly top. This elegant tart is perfect for a brunch or light dinner serving six.
Ingredients
For the Tart Crust:
- 1 1/4 cups All-Purpose Flour
- 8 tablespoons Unsalted Butter, cold and cubed
- 1/2 teaspoon Salt
- 1 teaspoon Granulated Sugar
- 5 tablespoons Non-Fat Milk
For the Filling:
- 0.5 pound Beefsteak Tomato, sliced
- 3 tablespoons Olive Oil, divided
- 1 Onion, thinly sliced
- 1/2 cup Heavy Cream
- 2 teaspoons Fresh Thyme Leaves
- 2 cloves Garlic, minced
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 cup Gruyère Cheese, divided (3/4 cup shredded, 1/4 cup for topping)
- Fresh Basil, to taste, for garnish
Instructions
- Make the Crust Dough: Add the all-purpose flour (1 1/4 cups), salt (1/2 tsp), and granulated sugar (1 tsp) to a food processor. Add the cold unsalted butter (8 tbsp) and pulse until the butter pieces are about the size of peas.
- Add Milk and Form Dough: Slowly add the non-fat milk (5 tbsp) one tablespoon at a time while pulsing, until the mixture forms a rustic dough ball.
- Chill Dough: Transfer the dough onto a lightly floured surface and shape it into a 5-inch disk. Wrap tightly in plastic wrap and refrigerate for 1 hour.
- Preheat Oven: Set the oven to 400°F (200°C).
- Prepare Dough for Rolling: Remove dough from fridge and let it sit on a floured board for about 15 minutes until pliable.
- Roll Out Dough: Using a floured rolling pin, roll the dough into a large 1/4-inch thick circle, turning it a quarter turn with each roll to avoid sticking.
- Fit Dough in Tart Pan: Gently place the dough circle into a 9-inch tart pan with a removable bottom. Press into sides and let the dough hang over edges by 1/2 inch. Trim excess dough using the rolling pin and chill for 30 minutes.
- Dock and Blind Bake: Poke holes evenly across the bottom of the crust with a fork. Cover with foil, add pie weights or dried beans, and bake for 15-20 minutes until edges turn light golden.
- Finish Blind Baking: Remove foil and weights carefully, bake crust for 5-10 more minutes to cook bottom fully. Cool crust on a rack; keep oven on.
- Caramelize Onions: Heat 2 tablespoons olive oil in a saute pan over medium-low heat. Add sliced onions and gently cook, stirring occasionally until translucent. Lower heat and cook 20-25 minutes until golden brown and caramelized. Season with kosher salt (1 tsp) and freshly ground black pepper (1/2 tsp). Set aside.
- Sauté Garlic and Thyme: In a small pan, heat remaining 1 tablespoon olive oil. Add minced garlic and fresh thyme leaves, cooking for about 30 seconds until fragrant.
- Reduce Cream and Melt Cheese: Pour heavy cream (1/2 cup) into the garlic-thyme mixture. Increase heat and simmer until reduced by half. Stir in 3/4 cup shredded Gruyère cheese until melted and smooth.
- Assemble Tart: Pour the reduced cream and cheese mixture into the prepared tart crust. Spread the caramelized onions evenly on top, then layer the sliced beefsteak tomato. Sprinkle with remaining 1/4 cup Gruyère cheese.
- Bake Tart: Bake in the preheated 400°F (200°C) oven for 10-15 minutes until heated through and cheese is melted.
- Broil for Finish: Place tart under the broiler for 5 minutes until the cheese topping browns and bubbles for a beautiful golden finish.
- Garnish and Serve: Remove tart from oven, garnish with fresh basil leaves to taste, slice, and serve warm.
Notes
- Use cold butter when making the crust for a flaky texture.
- Blind baking the crust prevents a soggy bottom when adding the wet filling.
- Caramelizing the onions slowly brings out their natural sweetness for rich flavor.
- Beefsteak tomatoes are best for their meaty texture and mild flavor.
- Basil adds a fresh, aromatic finish but can be omitted if unavailable.
- If pie weights are not available, dried beans or uncooked rice can be used.
