Caramelized Onion, Gruyere, Tomato Tart
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- Опубліковано 5 сер 2020
- Caramelized Onion, Gruyere, Tomato Tart
Serves 6-8
Pie Dough:
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Makes 2 disks of dough. Each one fits an 11 inch (28cm) tart or 9 inch (23 cm) pie pan
212g unbleached all-purpose flour (for the food processor)
2 tsp Diamond Crystal Kosher salt (or 1 tsp Table Salt or 5.7g of any salt using 0.01g precision scale)
26g (2 Tbsp) granulated sugar
284g (2.5 sticks) cold unsalted butter sliced 1/4 inch (1/2 cm) thick, and chilled for 15 min
142g unbleached all-purpose flour (in a large bowl)
57g cold water
57g cold vodka
Process 212g of flour, salt and sugar in a food processor for 15 seconds. Add the butter and pulse until the consistency of finely grated parmesan cheese, about 15 one second pulses. Add the mixture from the food processor to a bowl with 142g of flour and mix thoroughly with a large spoon (about 60 seconds). Add the water and vodka and mix until the liquid is absorbed. Squeeze with your hands until you get a lumpy dough (it will be crumbly). Remove half from the bowl. Form the first half into a disk and wrap tightly in plastic, repeat with the second half. Refrigerate overnight or up to 5 days or put into a freezer bag and freeze indefinitely. If freezing, move to the fridge 24 hours before using.
A detailed video on this dough using a food processor: • Pie Dough with a Food ...
A detailed video on this dough by hand (this also works in a mixer with a paddle attachment): • Pie Dough by Hand with...
Rolling out the dough and blind baking:
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Roll out 1 disk of dough as shown in the video (save the other one for future use), fit into an 11 inch (28cm) tart pan with false bottom, chill for 30 minutes (longer is fine). Preheat the oven to 350F (175C) with the racks in the top and bottom third. Place the tart onto a parchment covered baking sheet. Line the tart with parchment paper and fill with dry beans or some other weight (about 2 Lb / 900g or as needed). Fold the paper around the edges (use foil in places where paper is not sufficient). Bake in the bottom third until the edges are golden, about 40 minutes. Remove the parchment with beans, poke gently with a fork and place in the top third until the dough is set on top, about 10 min.
Fillings and Assembly:
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Caramelized onions • Caramelized Onions (cooked and chilled)
In the above video, I cook 3 Lb (1360g) of onions. If you want to make exactly the amount you need for the tart, cook 2 Lb (900g) of onions (reducing oil, salt, and vinegar appropriately),
110g grated gruyere cheese (buy roughly 0.3 Lb / 136g cheese to account for the rind)
454g cherry tomatoes, halved (or campari tomatoes, quartered)
Raise the oven temp to 375F (190C). Put tomatoes into a medium bowl, mix with 1 Tbsp of caramelized onion oil/juice and a pinch of salt. Cover the bottom of the tart with the onions, then cheese, then tomatoes. Bake in the top third until tomatoes are golden brown, 30-40 min. Cool until comfortable to handle and serve. Can be stored at room temp for a few hours and rewarmed at 350F for 10-15 min.
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I made grilled cheese sandwiches from this idea and they turned out amazing.
Sundried tomatoes, gruyere, and your caramelized onions on a dark, nutty bread. It's an umami bomb!
caramelized onion grilled cheese is my favorite! I love your variation :)
As a chef and as American this is good don’t need vodka don’t need the crust , perfectly good substitute is puff pastry cooked like she said because what this is is a cross between puff pastry and pie dough . Also a good addition is fresh basil on the cheese layer not a lot and cracked black pepper Truly amazing served with a Pinot noir a good one ,
I have made this maybe 10 times and each time it's a winner. The dough is really easy to make and can be made 4-5 days ahead. This will impress your guest.
The late, lamented Fish Market restaurant in Philadelphia made a shrimp, tomato and cheese pie that was amazing. This made me think of that pie.
Great Video and nice recipe. This was something I was eating during summer as a kid growing up in South West of France. I would suggest to add a thin layer of Dijon mustard on before the gruyere. Then for the ones who likes it, Anchovies on top... Thanks for bringing childhood memories!
That’s an awesome tip! You may never see this since it’s two years later!
Thank for the video. You’re crust looks like a winner.🏆
I’ve made this recipe for over twenty-five years using plum tomato wedges (seeds removed) arranged in concentric pattern along with pitted kalamata olives dotted on top.
The best part about using de-seeded plum tomatoes is no blind baking of the crust is required. I simply bake at 375° in the middle of the oven for about an hour. If I were to use the tomatoes with seeds like in this recipe, then yes, I would blind bake it as they would produce a ton of liquid.
Recently I tried a tomato tart with a strong Dijon mustard slathered on a par-baked (10 minute)puff pastry crust and herbs de provenance, sea salt and pepper scatter on top of the tomatoes….WOW! My”old faithful” recipe is getting a makeover and this pie crust is going into its remake.
I have made this for years and many many time. I mainly make it in the summer when I have fresh tomatoes and guest coming over. It is so impressive and dreamy yummy.
Love this recipe. As you say, it's wonderful in the summer as a light meal. Just serve with a little salad on the side. I like to brush a thin layer of a nice Dijon mustard onto the pie crust before adding the onions to the tart.
Brushing a thin layer of mustard sounds like a fabulous idea!
My husband and I have been following a keto diet for 2 months already. 8 pounds from our weight goal. Once we get there I will be making this tart for a lunch for sure. It looks amazing!
This was gone in 10 minutes. I learned so many things from this video. The crust was fantastic and the tomato water was an unexpected surprise. I like all the tips
I watched this video and was so excited that I made it the same day. I used a low carb crust and next time I will just skip the crust because the filling is so good. I was patient and followed your instructions for caramelizing the onions and it was worth it! I had orange, green, yellow and red tomatoes to use from our garden and it came out looking so good. I will be making it again very soon!
great job adopting this recipe to your needs. cooking is all about components. you don't need to make all of them to end up with a great dish :)
Looks scrumptious!
Oh Helen this is so awesome, thank you
love all your recipes and videos, but to me the vegetarian ones are just the best. When someone claims that without meat there's not enough flavour in their dishes, I always send them back to your video on how to cook caramelized onions. Carry on with the inspiring work, and greetings from Vietnam!
Isn't gruyère made with animal gut juice? How is it vegetarian? Genuine question.
@@bellenesatan It's a legitimate question. Many vegetarians normally eat cheese, so we eat rennet too- but I guess many of us don't know it.
As for me, I eat cheese and other animal products such as eggs and milk, but for this tart I'm going to use my own batch of homemade stinky tofu- if you've never tried it before and you like blue cheese, you should definitely give it a chance.
@@MaximTendu haha, I'm not a vegetarian, but I'm a 3rd world rural town citizen. I just eat whatever, i actually never had gruyère before in my life, and many other cheeses.
@@bellenesatan if you have soy where you live, you can make tofu as i do here, it's cheap and very versatile. i've been living paycheck to paycheck since i got my high school diploma some twenty years ago, now I'm almost 40 and still i can't afford to buy cheese very often. but when i do, i want to make the best use of it i can- that's why i love watching this kind of videos.
@@bellenesatan Plenty of vegetarian Gruyère style cheeses available. Easy to make make this tart vegan as well. Use what you have available and are comfortable with eating. The tart looks delicious. Vegetarians and vegans can adapt the ingredients.
I'm in awe of your passion for food.
What a great combination of perfectly balanced taste experiences.
Looks amazing!
That tart looks and sounds amazing!
I just made this and it was *so* worth the effort! Thanks for the recipe!
It looks delicious!
This is an amazing and well thought out video for this recipe! I have never seen better editing and writing skills for a youtube video. Will definitely try on weekend!
You may also like Adam Ragusea then. ;)
I agree! Helen has it down pat! With every video I've viewed of Helen's, I have picked up a "tip".... Love her style.
Amazing recipe. I love your precise instructions with gram weights and each step of the recipe. Love your channel!!
wow amazing pastry never seen this before thank you!!
Beautiful! Just gorgeous. Thank you Helen. Merci! Grazie.
that looks delicious!
This looks delicious! And...the necklace you wear a lot is absolutely BEAUTIFUL!!!
Next on my menu! Thank you Helen!!!
Thanks for adding the actual captions!
Wow!
Found you through Kenji's channel - what a gem you are! I'll be making this, what an idea for a tart!
Fantastically explained. Thank you so much! ❤
wow that looks good
Helen that looks wonderful, I can almost taste it.
Thank you for the tip about squeezing the edges to remove cracks as soon as they appear! I can never get my pie dough to roll out to anything even remotely resembling a disc, and most cooking videos just skip to the end of the rolling process. I'm excited to try it.
Edit: Tried it and it worked great! Very useful tip.
Just tried my first attempt at this recipe. The flavors are fantastic! I think I need to be more aggressive with draining.the onions, a little too much oil on the crust. Otherwise. It was excellent. Highly recommend!
Thank you so much for giving this tart a try :)
Looks really delicious!!
Very nice looking n delicious
I’ve been planning on making this and even making caramelized onions in preparation to do just that.... but I’ve ended up making those scrumptious cheese and apple sandwiches each time.... I adore that sandwich! But next time.. ..! Your description sounds just luscious! You are so easy to follow and you are so personable...my absolute favorite...along with Juaja Cocina for wonderful Mexican food... thank you so much for passing along your recipes and knowledge. I’ve been cooking for over 50 years and yet I have learned so many tips from you..
Gorgeous. I would definitely have to eat the crust with my fingers.
This looks amazing, can't wait to make it.
Great video, explained so simply !
I made this 2 times now wow so good. The onions take a long time but worth it.
Great video, thank you!
Looks delicious, I can’t get enough of gruyere, use in French onion soup 😋
The taste and enjoyment of this excellent tart was matched by it's attractiveness! My wife had to take a picture. Thanks so much for sharing Helen!
so glad it turned out well :)
Wow! Wow! Woooooow!!!!!
Okay, so this tart is happening! ❤️
You had me at caramelized onions
This looks so amazingly delicious and beautiful. I want to make this one soon 😍🥰
Thank you for being so in depth with every step! I feel a lot more confident trying pie dough out after the troubleshooting tips. Definitely gonna try this recipe soon!!!
The dough recipe really works, it's the only one I use, just like she said, I got it from Cooks Illustrated as well.
you should try to add a layer of dijon mustard under the caramelized onions and replace half of the gruyère with 12 month aged comté ! this is how my mother do it in France !
Hopefully this comment is taken in the right way; I think Chef Rennie is incredibly attractive. Not just her looks, but her demeanor, intelligence, and her delight in the sensual aspects of cooking. The whole package.
Hi sharon&martin I’ve just bought the cosori pressure cooker and going to make the stew looks amazing thank you xx
Looks beautiful! I know it tasted even better than it looked. I'm making tomato pie tomorrow. A poorman's Southern imitation of this but still mighty darn good teehee Try it sometime. Not as much work and real Southern tradition that everyone should try at least once.
I'm making this today!!!!
Hello Helen, I made this recipe and my mother in law and my husband both loved it. I loved it too, needless to mention. :) all your videos are so well designed and provide clear instructions. We live in Canada and if I ever were to visit Boston, I hope I can come meet with you.
so glad it turned out well :)
Dear Helen, just did it. It is so delicious. Thank you.
so glad your tart came out well :)
@@helenrennie it did, by now its gone and my beloved half asked for another one. But first will be something for me Brioški 😁. Thank you for your time and work. If you are planning to put perhaps your cook book on Patreon. Would be nice.....😉 I would get several and them to my non cooking friends. Have a great time and take care. P.s. if there is anything you would like from Europe. Let us know.
Definitely going to try it, looks delicious. Btw, substitute gruyère for compté for a more authentic French experience (gruyère and compté are very similar, but the first comes from Switzerland and the second from France ;)
Made it over the weekend and it was fantastic 😋😋
thank you so much for trying this tart :) I am glad it was tasty
Thanks for the information I'll try too make my wife Happy👸😊
Brava
Looks amazing Helen! Would leftovers freeze well?
Yum.
Helen. as a practical expression of a Venn diagram
This Pie could be Called a Keri Russell
I was wondering if it is possible to use quiche dough for this recipe? Thanks in advance, your videos are amazing
J'ai 79 ans je n'ai jamais entendu parler de votre tarte aux tomates et oignons,chez nous c'est la moutarde et tomates et j'ai eu un restaurant à Paris ,bon ont apprend tout les jours
This looks amazing , and I'd like to make it for a dinner party . Can I blind bake the tart shell a few hours before , leave it to cool down and then assemble the ingredients and bake closer to the party time, or will the empty tart pastry go soft ? Or as you suggested, if I were to bake the entire dish a few hours before , what would be the best way to reheat it please ? Any advice is appreciated. TIA
That looks sooooo delicious. Is there place in Los Angeles that make this amazing carmelize onion tart?
Made this for tonight's dinner...
OMGOODNESS!!! It is divine! It was a lot of steps and time, but worth every minute. My family was practically making out with it. ;)
so glad your tart came out well! we should get our families together and have a tomato tart orgy ;)
@@helenrennie I
Lol! It was so delicious! I am actually a retired pastry chef. This was just sooo very good. Thank you for the recipe. ♡
Very nice! I would sprinkle a little fresh thyme over the tomatoes before baking.
great idea!
woooooooow ❤
From a french chef, I must say, we don't have this tart in France, however, I will gladly give it a try, looks incredible 😍
I've seen recipes very similar to this posted by French chefs who say the opposite (i.e. that this is a popular tart in France).
weird, I had this in Paris lol
Helen, I loved your caramelized cabbage so much. I made it for my sweet old mama and she loved it, too. So I think, without wanting to offend anybody's higher sensibilities, that there has to be a tart for the caramelized cabbage, too. Maybe with a different cheese? What do you think?
oh yes! caramelized cabbage would be amazing in a tart. I think it would work with gruyere, but you can improvise with all sorts of cheeses.
Viva la France
Would that be about 1 and a 1/2 cups of flour? And 1/4 cup of water and vodka?
OMG 😍🤤
Hello Helen this recipe looks fantastic, can't wait to try it out ! I have a question: why use parchment paper when pre-baking the dough in the oven, instead of aluminum foil ? I feel like they would serve the same purpose (you also use foil to cover the exposed parts of the dough), but the parchment method needs more effort.
you can use foil instead of parchment. not in all cases, but in this case you can.
Yummy
Hi, Helen. I want to try these recipe, it looks delicious as always. I've always made my caramelized onions in a nonstick pan and a I wanted to know does it really makes a difference using a stainless Steele pan? Or is it just preference?
no, it's not preference. the result is tremendously better in a stainless steel pan. and I am not anti- non-stick pans. I love them for fish and eggs, but for caramelized onions, there is no comparison.
@@helenrennie Thank you!! I´ll try making them in a stainless steel pan when I make this tart. Btw I love all of your videos I honestly think that your is, for me, one the best food channels if not the best, it's been really helpful in my cooking skills. And I would buy your book if you ever change your mind about writing one. Greetings from México!
10:08 With all the perfection I wonder why you haven't removed the green stem base from the bigger tomatoes.
This is a wonderful recipe and I'll definitely make this Tart when I can buy Tropea onions. Thank you! 👍
Even my bigger tomatoes are very small and I personally can't taste that tiny stem after they are cooked. If you can taste it, remove it.
Don't forget to chill your butter I skipped that step the first time and the food processer did not give me sand texture. Worked great the second time after chilling it in the freezer.
Helen, small question here....can you can or freeze caramelized onions?
❤️❤️👍👍🔥
Have fun with this easy recipe as long and as complicated as Proust's A LA RECHERCHÉ DU TEMPS PERDU vol. 1 - 3,
I make a summer pizza taken from hybridization of an appetizer and garlic bread. Years of morfing as tomatoe season arrives.
Hi,love your videos...my question, why did you use the vodka? Please, just wondering
This video explains it: ua-cam.com/video/_9hi64vAeJU/v-deo.html
can imagine the best Parisian bistro serving this dish
The link to the detailed pie dough video (ua-cam.com/video/_9hi64vAeJ/v-deo.html) says, "Video unavailable."
So sorry about that typo. one letter got erased. here is the link: ua-cam.com/video/_9hi64vAeJU/v-deo.html I fixed it in the description.
I just prepared the dough to make this tart tomorrow - mine turned out to be way too soft (I shouldn't have put in the liquid all at once..). I added quite a bit more flour to at least prevent it to be overly sticky.
I'm sure this will still become a decent pie crust, but not as crispy and flaky as yours.
So to everyone who doesn't use the type of flour stated in the recipe (in my case it was German "type 405"): Be careful when adding the liquid and compare the consistency of the dough to the video.
Btw, the caramelised onions, which I made yesterday eveing, turned out great :-) I'm very curious about the finished tart.
Hello Helen, I have prepared the pie dough and I want to make the Caramelized Onion tart and the Apple Galette
I would like to know if I can substitute Gruyere cheese with Feta cheese?
(for some reason I couldn't find a good piece of Gruyere cheese in my store today)
By the way, thank you for all your wonderful recipes and it's a pleasure to watch your channel (I wish I lived in Boston so I could attend your classes!)
Yes, I am sure feta would be delicious :)
@@helenrennie Thank you! The tart turned out great! Since I substituted with Feta, I decided to, also, drizzle with balsamic vinegar glaze after it was baked and tore up some basil leaves. The crust wasn't soggy at all.
Hi, I making this again for the 4th time it's so GOOD. QUESTION I made the dough this AM and do not have 24 hours can I roll out the dough in 4 hours??
Why not bake this for your mom and me and maybe even your sister
i love you
Hi Helen, any reason you chose K's pie dough recipe over S's? I had watched another video in which you said you preferred Stella's. Thanks!
Stella's tastes a little better, but it requires more attention. Since I was shooting 5 videos in one day, I wanted to keep it simple. It's also a lot easier to deal with S's dough when your kitchen is relatively cool (and mine wasn't on that day).
@@helenrennie Thanks Helen. I figured that might be the reason.
Helen I have a picnic on Sunday with my friends. I would love to make this but I wonder if it’s a good idea since I won’t be able to reheat before serving? The picnic is at the park 10 minutes from my house. Should I bake it and take with me as soon as it comes out of the oven? We plan to get together around lunch time but I want to get there a little bit before so I can set up the cute blanket, plates and cups. Also what kind of wine do you recommend with it?
It will taste great for at least 30 min after it's out of the oven. It even tastes good lukewarm. I'd serve a rose with it.
@@helenrennie thank you for replying so fast! You are amazing and your recipes are always perfect 👌
I've been wondering about a vegan version --> can I use unflavoured coconut oil? My vegan butter never gets solid like normal butter, it's more like margarine
yes, unflavored coconut oil might work. miyoko's vegan butter could also work (it's way better than other vegan butters). it is salted, so you might want to reduce the salt a tad in the rest of the recipe. though instead of modifying my dough, I would suggest you find some well tested vegan pie dough recipe somewhere. maybe try cook's illustrated?
where are you from helen? I need to know, thanks in advance.
I was trying to come up with a little French tart joke here...
But I think I'll just surrender that idea!
I was trying to come up with a little American tart joke here...
But school shootings.
@@intergalacticotter lol 😋
@@intergalacticotter ???? What's the punchline
@@bellenesatan he a troll
i see what you did there!!!
Bravo ! belle recette, on dirait une pâte feuilleté, je vais tester car en ce moment, j'ai de belles tomates bien mures dans mon jardin ! j'ajouterai une belle pincée d'herbes de Provence à la fin et un filet d'huile d'olives.
The dough is pate brisee (like a very lazy pâte feuilleté). Just be careful with using my recipe for the dough if you are in France. it's formulated for American flour and butter, so your proportions might be a little different. if you have a pate brisee recipe that you've used successfully, I'd use their measurements.
What should one do without a food processor to get a crumb like that?
In the description below the video I give a link to this dough by hand: ua-cam.com/video/l80VP7zGRwk/v-deo.html
@@helenrennie Thank you! That's a new recipe and technique for me. I'm excited to give it a try (and on a fresh tomato pie!).
Looks amazing but way too ambitious for me but man that looks great.
What can I use as pie weight if I don’t want to wast beans? I almost never bake pies so I will probably never use them again
Small marbles. About 12mm or 1/2 inch in diameter. Some kitchen supply stores sell them, but clean glass marbles from the toy section works.
Harold Henderson Thx. These glass toy balls will do
to be on the safe side, don't use glass, it's probably not tempered. Use parchment paper and a slightly smaller round pan, or rice.
you can buy dry beans at your local supermarket for $1/bag. that's why people use them -- they are cheap. if you have a lot of pennies at home, you can try that. other things people use are sugar (it gets a bit toasty, but can be reused and some people think that toastiness makes it even better), but all those things are harder to work with and are more expensive. also keep in mind that pastry is like going to the gym. if you plan to do it only once in your lifetime, it's best not do it at all ;)
Ceramic Baking Beans
like488 et abonnement bravo
I wish Helen was my cool Aunt or something.
Why does it need to sit over night? If there is a good reason I will, but I don’t see what the point is other than to save yourself a large bulk of work in one day
the dough needs to be thoroughly chilled. many recipes say 2 hours in the fridge should do it, but that's rarely enough time. 4-5 hours in the fridge should work.