To Die For Tomato Tart…

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So don’t get me wrong, my goat cheese and tomato tart is super delicious. However, this one almost puts it to shame. The combination of the sweet carmelized onions, light buttery crust, tart juicy tomatoes, and the rich nutty flavors from the three cheeses are to die for. It’s a fairly simple recipe, a definite crowd pleaser, and also happens to be vegetarian if you’re concerned about that sort of thing. (As I think to myself in my best caveman voice, “Me like meat”) The butcher doesn’t love tomatoes but as soon as he bit into this he immediately said, “This is fantastic!” So here’s the recipe.

Beauty & The Butcher’s To Die For Tomato & Onion Tart

3 Tablespoons Butter
2 Large Sweet Onions Sliced Thin
Salt & Pepper to taste
2 Storebought Pie Crusts…obviously you could make your own but why?
2 cups of two to three grated cheeses of your choice (I used what I had on hand, a sharp white cheddar, Parmesan, and fresh mozzarella)
2 cups (or more) Cherry Tomatoes (yellow Or Red)
About a dozen fresh Basil Leaves, Chiffonade

Heat a large pan over medium-low heat. Add the butter, onions, salt, and pepper and cook for about 20 minutes, stirring occasionally, until the onions are soft and deep golden brown.
Preheat the oven to 450 F.
Lay pie crusts onto a shallow sheet pan (I used my pampered chef stone) Sprinkle the cheeses over the entire crust, lay on the caramelized onions, then put the tomatoes over the cheese.
Mix an egg and a few splashes of milk in a bowl and using a pastry brush, brush it over the crust around the edge of the tart. Bake for 15-20 minutes, until the tomatoes are starting to burst apart & the crust should be deep golden brown.
Remove the tart from the oven and let it to sit for at least 5 minutes so the juices can firm up. Sprinkle the fresh basil all over the top. Cut into squares and try to get a piece for yourself before the vultures in your house descend upon it!!!

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