July/August 2009
Serves 12 to 16
Butter pastry dough:
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 sticks cold, unsalted butter, cut into bits
- 6 to 7 tablespoons ice water
Filling:
- 2 large onions (about 1 1/2 pounds), sliced thin
- 2 tablespoons olive oil
- Butter pastry dough for single-crust 12-inch tart
- 1/2 pound Jack or Gruyère cheese, shredded
- 1/2 pound plum tomatoes sliced 1/4 inch thick
- 1/4 cup niçoise or kalamata olives, pitted and cut in half lengthwise
For Pastry Dough: In a large bowl, whisk together flour and salt. With a pastry blender or fingertips, blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form dough. On a work surface, smear dough in three or four forward motions with heel of hand to slightly develop gluten and make dough easier to work with. Form dough into a ball, and flatten to form a disk. Wrap dough in plastic wrap, and chill 1 hour. Pastry dough may be made up to one week ahead and chilled.
For Filling: In a large, covered skillet, cook onions with salt to taste in olive oil over moderate heat, stirring occasionally, about 20 minutes or until softened. Remove lid and cook onions, stirring occasionally, until golden and any liquid has evaporated. Remove skillet from heat to cool onions slightly.
Preheat oven to 375. On a lightly floured surface, roll dough with a rolling pin into a 14-inch round (about 1/8-inch thick). Fold round in half and transfer to a 12- inch tart pan with removable fluted rim. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan to form slightly thicker edge. Spread onion mixture over dough, and top with cheese. Arrange tomato slices in concentric circles over cheese, and arrange olives decoratively among tomato slices. Season with salt and pepper.
Bake tart in middle of oven about 1 hour or until pastry is golden. Cool on a rack. Remove rim of pan to serve. Serve tart warm or at room temperature.
