Tomato Torte with Carmelized Onions

Printed from: www.grandmotherskitchen.net

Ingredients

Makes: 1 large cookie sheet size, 12 servings

Topping:

3 Tablespoons butter

1 Tablespoon olive oil

2 whole large cooking onions (Cut in halves then thinly sliced)

salt and pepper to taste

2 cups cheese grated (your choice, we used vegan almond cheeses but a combo of Monterey jack, Parmesan and Fontana are good dairy cheese choices)

3 cups cherry tomatoes (wash dried and halved) (red, orange or yellow is nice for a colorful presentation)

10-20 leaves fresh basil (more or less as per your personal taste) (Chiffonaide)

Crust:

2 1/4 cups all purpose flour

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon baking powder

1 cup butter

1/4 cups milk (we used Almond milk or you can use your milk of choice)

Milk-Egg for Topping:

1 egg

1/4 cup milk (we used almond milk, you can use your milk of choice)

Directions

Make the crust:

1. In a large bowl stir to together flour, salt sugar and baking powder.

2. In small cup mix together milk and egg.

3. Cut butter into flour mixture with a pastry cutter until a crumbly texture.

4. Add liquid ingredients and mix together using a fork and then your hands. Work into a ball.

5. Have a baking sheet at the ready.

6. Roll out the dough the best you can to the size of the cookie sheet.

7. Place onto the sheet. Cut off overhanging edges and place them into the gaps where the crust didn’t reach. Use your finger tips to stretch and make the pie crust ‘fit’ the cookie sheet.

8. Cover with plastic wrap to keep from drying out and set aside.

To prepare topping:

1. Slice the onions in half then slice them about 1/8 inch thick.

2. Melt the butter and oil on low heat in a large skillet.

3. Place the onion slices into the skillet.

4. Cook the onions for 25 minutes, stir occasionally with a wooden spoon. Season with salt and pepper.

5. You want to caramelize the onions which means they will turn a golden brown. Shut off when ready.

6. While the onions are cooking on low heat cut the cherry tomatoes into halves.

7. Chiffonaide the basil leaves and set into a bowl, put into the refrigerator for later.

8. Grate whatever cheese choices you have made. You want 2 cups total of cheeses.

Assemble the torte:

1. Put all the cheese on the bottom layer on top of the crust.

2. Next place the caramelized onions spreading out so each sections gets some.

3. Place the tomato halves on the top in a nice pattern.

4. Stir the egg into the milk and using a pastry brush spread over the entire torte.

5. Preheat oven to 450 degrees F. and bake for 15-18 minutes. Watch crust doesn't burn. Tomatoes will start to burst when done and crust will be a golden brown. If cooking too fast reduce to 425F.

6.Remove from oven, allow to sit 5 minutes then sprinkle basil on top. Cut into squares and serve.

ENJOY!

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