Caramelized Onion, Zucchini, Tomato and Mushroom Tart

Caramelized Onion, Zucchini, Tomato and Mushroom Tart takes about 2 hours and 25 minutes from beginning to end. One portion of this dish contains about 11g of protein, 13g of fat, and a total of 231 calories. For $1.18 per serving, you get a side dish that serves 8. A mixture of rosemary, basil, pecorino romano cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. 68 people were glad they tried this recipe. It is brought to you by Can't Stay out of the Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is solid. Try Mushroom and Caramelized Onion Tart, Green Bean, Mushroom and Caramelized Onion Tart, and Ratatouille Tart with Caramelized Onion-Tomato Jam for similar recipes.

Servings: 8

Preparation duration: 120 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Slice tomatoes and zucchini and lay on paper towels on countertop.Sprinkle very generously with salt and allow to drain a minimum of one hour.Meanwhile, heat olive oil in a large cast-iron skillet to low to medium heat.Slice onions and add to skillet.Sauté about 30 minutes turning occasionally so onions don’t burn.Add salt, pepper, thyme and white wine vinegar.Continue cooking and turning another 15-30 minutes until onions turn a dark amber color.You may have to add a little water so the onions don’t stick.Use a heavy metal spatula to remove any onions stuck on the bottom of the pan. Set aside.Prepare your pastry and gently fit it into a 10-inch torte pan.Once onions, tomatoes and everything else is ready place caramelized onions in bottom of torte pan.Then sprinkle with Parmesan, Fontina and Asiago cheeses.Layer zucchini in torte pan but do not overlap edges.Add tomatoes but overlap them using all.Place the remaining zucchini slices in the center of the torte pan overlapping in a circle.Place mushroom halves around the outside border of the torte pan.Sprinkle with basil, oregano, rubbed sage leaves, and rosemary.Then sprinkle the finely grated pecorino romano cheese over top.Bake at 350° for about 20-25 minutes until crust is done and veggies are cooked fork-tender.

 

Step by step:

1. Slice tomatoes and zucchini and lay on paper towels on countertop.Sprinkle very generously with salt and allow to drain a minimum of one hour.Meanwhile, heat olive oil in a large cast-iron skillet to low to medium heat.Slice onions and add to skillet.Sauté about 30 minutes turning occasionally so onions don’t burn.

2. Add salt, pepper, thyme and white wine vinegar.Continue cooking and turning another 15-30 minutes until onions turn a dark amber color.You may have to add a little water so the onions don’t stick.Use a heavy metal spatula to remove any onions stuck on the bottom of the pan. Set aside.Prepare your pastry and gently fit it into a 10-inch torte pan.Once onions, tomatoes and everything else is ready place caramelized onions in bottom of torte pan.Then sprinkle with Parmesan, Fontina and Asiago cheeses.Layer zucchini in torte pan but do not overlap edges.

3. Add tomatoes but overlap them using all.

4. Place the remaining zucchini slices in the center of the torte pan overlapping in a circle.

5. Place mushroom halves around the outside border of the torte pan.Sprinkle with basil, oregano, rubbed sage leaves, and rosemary.Then sprinkle the finely grated pecorino romano cheese over top.

6. Bake at 350° for about 20-25 minutes until crust is done and veggies are cooked fork-tender.

Nutrition Information:

covered percent of daily need