I've had this Craigslist recipe forever, but kept passing it up for the fabulous Tarte a la Moutarde. However, the time came when I was in the mood for something new—and possibly facing an olive craving? And it was time to try a new tomato tart.
1 Pre-baked pie crust (I used this recipe from Smitten Kitchen)
4 onions, sliced in rounds, then sliced in half
2 cloves of garlic, peeled and minced
2 tablespoons olive oil
1/3 cup of Dijon mustard
2 medium-large sized tomatoes, sliced
6 canned Kalamata olives, thinly sliced
6 regular Spanish olives with pimentos, thinly sliced
1/2 to 3/4 cup or of fresh finely grated parmesan cheese
good drizzle of olive oil
1 heaping tablespoon of snipped chives
- Caramelize onions in olive oil as long as it takes to get them that lovely brown color on low heat. During the last 10-15 minutes toss in the garlic and cook.
- When tart crust is done and cool, slather the bottom with mustard. Spoon in the onions and spread evenly. Slice the tomatoes and cover the onions with them, overlapping them.
- Toss on the sliced olives. Sprinkle the top with parmesan cheese and drizzle lightly with olive oil. Bake in pre-heated 375 degree oven until the top is brown, 10 to 15 minutes. I used the broiler briefly to get it brown on top.
- Snip chives on top. Serve.
Comments: I followed the recipe up until the chives, as I just didn't have them. Well, and I made the pie crust in a cake pan, which wasn't exactly a successful substitution. The tart was yummy, I think I have an unhealthy addiction to tomato tarts, but the Tarte a la Moutarde is still my favorite.