Recipe: Tomato, Cheese and Onion Tart (Washington Post, 1990's)

TOMATO, CHEESE AND ONION TART

Ross: "This recipe was found by Mom in the Washington Post's Food Section in June 1990. Turned out it was from a neighbor 6 houses up! It has become a family favorite."

FOR THE DOUGH:*
1 1/2 cups flour
6 tablespoons butter
1/4 teaspoon salt
2 ounces ice water
2 ounces cold milk
FOR THE FILLING:
6 ounces grated Swiss cheese
6 ounces grated Gruyere cheese
1 large white onion, sliced thin (or about 1 1/2 cups thinly sliced shallots)
3 tablespoons butter
1 large tomato, sliced thin
1/2 tablespoon chopped fresh tarragon

TO PREPARE THE DOUGH:
Mix flour, 6 tablespoons butter and salt in a food processor until grainy. Slowly add ice water and milk through processor tube until a ball is formed. Wrap in plastic and refrigerate for 1 hour.

Preheat oven to 375 degrees F.

Roll dough out to fit a 9-inch pie pan. Mix cheeses and spread in bottom of pie shell.

Saute onion (or shallot) slices in 1 tablespoon butter. Arrange onion slices on the cheese.

Saute tomato slices in the remaining 2 tablespoons butter, sprinkle with tarragon. Place tomato slices on top of onion. Cover pie with remaining juices from the pan.

Bake for 30 minutes, open oven door slightly and bake for 10 more minutes to brown the crust. Let rest 10 minutes before slicing.

The original recipe says you can freeze this tart. However, there have never been any leftovers to freeze.

*Mom and I use the ready-made pie crusts (it is easier).

VARIATION:
I add twice the amount of shallots and tarragon and 2 cloves of garlic that are sliced and sauteed with the onion. Use your imagination.

Serves 2 as a main course or 4-6 as an appetizer
Source: Ross Lipman