Individual Tomato and Onion Tarts

I love these individual tarts. They are such a perfect way to show off the beautiful seasonal vegetables we are getting right now plus, who can resist that buttery crust?!

This wasn't originally on our menu for last week but then we got some beautiful little tomatoes (just a teaser for what's to come they say) & sweet onions in our CSA box. When I saw them I knew I wanted to make this right away. They make for a perfect little light meal served with a salad or some wilted greens like we did. I make these freeform because its so easy but you can use a mini tart pan is you prefer that look.

Individual Tomato & Onion Tarts

Crust
2/3 c all-purpose flour
1/8 t salt
4 T cold unsalted butter, cut into chunks
1 T + 1 t (or more) cold water

Filling
1 T olive oil
1 sweet onion, thinly sliced
1 t balsamic vinegar
1 - 2 oz grated Fontina cheese
6 cherry tomatoes
olive oil to brush on crust
kosher salt

Place the flour & salt for the crust into a food processor & pulse a few times to mix. Add in the butter & pulse until the mixture looks like a coarse meal. Add water & pulse. Squeeze the dough to see if it comes together, if its still dry add another 1 teaspoon. Spilt the dough into two balls & flatten them into discs. Wrap in plastic wrap & chill for 1/2 hour.

While the dough is chilling, heat the olive oil over medium-high heat in a skillet. Add the onion & cook until starting soften. Reduce heat to low & cook until the onions are very tender & brown. Stir in the balsamic & set aside.

Preheat the oven to 425 F. Remove the dough from the fridge & roll each disc into a 6-inch circle about 1/8-inch thick. Place the dough circles on a baking sheet covered with parchment paper or a silicone mat. Divide the cheese between the two dough circles placing it in the center leaving a 1 - 1 1/4-inch edge. Top with the onions & then arrange the tomatoes on top of that. Fold the edge up around the filling, pleating as you go. Brush the dough with a little olive oil. Sprinkle each tart with a little salt.

Bake for 15 minutes then reduced the heat to 375 F and bake another 15-20 minutes. The crust should be golden brown. Let sit 5 minutes before serving.

Makes 2 individual tarts

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