In our household, days spent together as a family are few and far between. Ideally, summer would be the time for family excursions, but this past summer, I was away from home for the better part of five weeks. My older brother worked nine to five, my cousin went to summer school, and my parents went on a two week vacation sans kids. We were all busy.
On one of the rare occasions that my brothers, parents, cousin, and I were available for the same evening, we went to my aunt and uncle’s house for an extended family dinner. The morning started out with a Mozzarella, Tomato, and Onion Tart for breakfast. I figured that spending the day together as a family was a
weak but plausible excuse to make a tart
just for the sake of making a tart reason to celebrate.
One by one, family members shuffled into the kitchen. My dad came by and grabbed a slice of the tart. My mom nibbled on a corner. Then my older brother barrelled into the kitchen and claimed the largest remaining slice. My cousin came upstairs and took the second last slice. Then, finally, my younger brother woke up and came downstairs to polish off the rest of the tart.
There’s nothing like a Mozzarella, Tomato, and Onion Tart to bring a family together (or at least into the same room albeit at varying times).
Click below for the recipe.
Mozzarella, Tomato, and Onion Tart
Yield: 6 (or 4 really hungry people)
- 1 sheet all-butter puff pastry (10x10-inches), thawed (in the refrigerator overnight or on the counter for two hours)
- 1 egg
- 2 tablespoons olive oil
- 3 medium onions, sliced
- ½ cup ricotta cheese
- 4 Roma tomatoes
- 3 oz mozzarella cheese, grated
- thyme (optional)
- salt and pepper, to taste
Preheat the oven to 425F. Unroll the puff pastry, transferring it and the parchment paper it was rolled in to a large cookie sheet. Using a sharp knife, cut four 1 cm wide strips of dough from each of the four sides of the square, reserving the strips of dough. In a small bowl, lightly beat the egg with a couple teaspoons of water. Brush the eggwash around the edges of the dough and layer the reserved strips of dough on the edges of the puff pastry square, creating a border. Using a fork, dock the dough to allow steam to escape during the baking process. Freeze for 15 minutes.
Brush the dough with the eggwash. Bake for 10-12 minutes or until slightly golden brown. Meanwhile, sauté the onions in the olive oil until golden and carmelized. Season with salt and pepper. Set aside.
Spread the ricotta cheese over the bottom of the tart. Season with freshly ground pepper. Evenly distribute the caramelized onions. Layer the sliced tomatoes overtop. Season with salt and pepper. Sprinkle with the grated mozzarella. Pop the tart back into the oven for 5-10 minutes, until the cheese is melted and lightly browned. Let the tart stand for 10 minutes before slicing and serving.