This recipe appeared in Gourmet Magazine in 1995 and Jack has been making it ever since. It is always a big hit!
- 2 large onions sliced thin
- 2 tablespoons olive oil
- pastry dough for a single-crust 12-inch tart
- 1/2-pound Jack or Gruyère cheese, shredded (about 2 cups)
- 1-pound plum tomatoes cut into 1/2-inch wedges
- 1/4 cup Niçoise olives, pitted
First, make the pastry for the tart:
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 3/4 cup cold unsalted butter, cut into bits
- 6 to 7 tablespoons ice water
- In a large bowl whisk together flour and salt and with a pastry blender or fingertips.
- Blend in butter until mixture resembles coarse meal.
- Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough.
- On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with.
Form dough into a ball and flatten to form a disk. Wrap dough in plastic wrap and chill 1 hour. Note: Pastry dough may be made one week ahead and chilled.
Directions for the tart:
- In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes.
- Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates.
- Remove skillet from heat to cool onions slightly.
Preheat oven to 375°F.
- On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick).
- Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish.
- Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish.
- Spread onion mixture over dough and top with cheese.
- Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
- Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack.
- Remove rim of pan if necessary.
Serve tart warm or at room temperature