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About this Recipe

From: This recipe is a sneak peek from a cookbook not yet published!

This is a wonderful tart to make at the end of the summer with the tomatoes and basil are fresh. Use this recipe as a guide. Any savory jam or even a pesto sauce would work on the bottom of the tart. You can also use a different cheese like a Boursin.

This recipe can also be made up to a day ahead and reheated at 350F for 20 minutes.



  • 1 ¼ cups flour
  • ¼ cup whole wheat flour
  • 10 Tbsp cold butter
  • ½ tsp salt
  • 2 Tbsp grated parmesan
  • 4-5 Tbsp cold water


  • 2-3 large tomatoes, sliced ¼” drained on clean tea towels with sprinkle of salt
  • 1/3 cup chopped fresh basil
  • 1 large onion, ¼ inch slice
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • ½ – ¾ cup crumbled goat cheese
  • 3 Tbsp grated parmesan or asiago cheese
  • ¼ cup Stonewall Kitchen roasted garlic and onion spread or some other relish or savory jam or pesto sauce

Step by Step Instructions

Step 1

Make pastry. Cut butter into flours using a pastry cutter. Add salt and parmesan. Slowly add cold water until pastry holds together. Form into ball, flatten down and wrap in plastic wrap, chill 30-60 minutes.

Step 2

Heat butter and olive oil in a medium skillet over medium heat, add onion and cook to caramelize. It will take about 15-20 minutes. If onion is cooking too quickly, turn down the heat. 

Step 3

Slice tomatoes and drain on clean tea towels or paper towel in single layer.

Step 4

Preheat oven to 425F.

Step 5

Roll out pastry on a lightly floured surface to a 15” circle. Gently transfer pastry round to a parchment lined cookie sheet, don’t worry if it is hanging over the edges a bit. Leaving a 3” border around the edge of pastry, spread Stonewall Kitchen (or pesto) over bottom (remember to leave the 3” border on outside) Layer tomatoes over top. Sprinkle with generous amount of salt and pepper. Top with chopped basil, goat cheese, caramelized onions and grated parmesan. Fold over outer border of pastry.

Step 6

Cook 30-40 minutes until pastry is browned. Let set about 10 minutes before serving.

This recipe can also be made up to a day ahead and reheated at 350F for 20 minutes.

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