Three Onion and Tomato Tart with a Chive Crust

Provided by: Beth Ginsberg, Executive Chef for the Prostate Cancer Foundation and author

Ingredients

Pre-Baked Tart Dough

  • 1 tb Olive Oil 
  • 1 can Organic Pizza Sauce 
  • 1 ea Onion (julienne) 
  • 1 ea Leek (washed and sliced julienne) 
  • 1 ea Cipollini Red Onion 
  • 1 tb Garlic 
  • 1 cup Grated Soy Mozzarella 
  • 3 large Organic Tomatoes

 

Dough for Tomato Tart

  • 2 cups Organic unbleached flour (can use wheat pastry or spelt) 
  • 1⁄2 tsp Sea Salt 
  • 1 tsp Cracked Black Pepper 
  • 1 tb Fresh Chives (sniped) 
  • 6 tb Olive Oil 
  • 3 tb Iced Water 
  • 2 tb Balsamic Vinegar

Directions

Pre-Baked Tart Dough

  1. Place olive oil in a sauté pan
  2. Add both onions sauté until clear about 1-2 minutes
  3. Add garlic and leeks and sauté another minute
  4. Remove
  5. Place 3 ounces of sauce on bottom of pre-baked crust
  6. Add half of the cheese
  7. Spread onions mix
  8. Cover with sliced tomatoes
  9. Top with remaining cheese 
  10. Bake at 350° for 20 minutes

Dough for Tomato Tart

  1. Place flour, sea salt, pepper in the bowl of a food processor or a mixer fitted with a dough hook
  2. Add olive oil and pulse
  3. Add water and vinegar, pulse until mixture becomes a ball
  4. Remove and knead on a floured board for 4 minutes
  5. Form into a disc
  6. Wrap with plastic
  7. Refrigerate for at least 1 hour
  8. Let come to room temperature before rolling
  9. Roll on a floured surface
  10. Place in a 10” tart shell
  11. Pre-bake at 350° for 15 minutes
  • Ingredients:

    Pre-Baked Tart Dough

    • 1 tb Olive Oil 
    • 1 can Organic Pizza Sauce 
    • 1 ea Onion (julienne) 
    • 1 ea Leek (washed and sliced julienne) 
    • 1 ea Cipollini Red Onion 
    • 1 tb Garlic 
    • 1 cup Grated Soy Mozzarella 
    • 3 large Organic Tomatoes

     

    Dough for Tomato Tart

    • 2 cups Organic unbleached flour (can use wheat pastry or spelt) 
    • 1⁄2 tsp Sea Salt 
    • 1 tsp Cracked Black Pepper 
    • 1 tb Fresh Chives (sniped) 
    • 6 tb Olive Oil 
    • 3 tb Iced Water 
    • 2 tb Balsamic Vinegar
  • Directions:

    Pre-Baked Tart Dough

    1. Place olive oil in a sauté pan
    2. Add both onions sauté until clear about 1-2 minutes
    3. Add garlic and leeks and sauté another minute
    4. Remove
    5. Place 3 ounces of sauce on bottom of pre-baked crust
    6. Add half of the cheese
    7. Spread onions mix
    8. Cover with sliced tomatoes
    9. Top with remaining cheese 
    10. Bake at 350° for 20 minutes

    Dough for Tomato Tart

    1. Place flour, sea salt, pepper in the bowl of a food processor or a mixer fitted with a dough hook
    2. Add olive oil and pulse
    3. Add water and vinegar, pulse until mixture becomes a ball
    4. Remove and knead on a floured board for 4 minutes
    5. Form into a disc
    6. Wrap with plastic
    7. Refrigerate for at least 1 hour
    8. Let come to room temperature before rolling
    9. Roll on a floured surface
    10. Place in a 10” tart shell
    11. Pre-bake at 350° for 15 minutes
  • Credit:

    Provided by: Beth Ginsberg, Executive Chef for the Prostate Cancer Foundation and author

 

 

 

 

 

 

 

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