Tomato Tart with Caramelized Onions and Gruyere (2.0)

Tomato Tart with Caramelized Onions and Gruyere (2.0) 00:00 Intro 00:17 Equipment Variables 01:13 Day 1: Make Pie Dough 04:57 Day 1: Caramelize the Onions 10:08 Day 2: Roll out Pie Dough and Fit into a Ring 14:06 Day 2: Fill and Bake My equipment (affiliate links): Tart Ring: https://amzn.to/4uImneK JK Adams french rolling pin: https://amzn.to/4xtkmW6 A cheap french rolling pin: https://amzn.to/4xyNQl6 Fast caramelized onions in a non-stick pan:    • Fast Caramelized Onions Using Water from A...   French Rolling Pin Tutorial:    • Why French Rolling Pins Give You More Control   Par-baking instructions for a false bottom pan:    • Caramelized Onion, Gruyere, Tomato Tart   RECIPE Pie Dough (make at least 1 day ahead) ============================== Makes 3 disks, each one fitting a 9 inch (23cm) tart pan or 2 disks, each one fitting an 11 inch (28cm) tart or 9 inch (23 cm) pie pan 212g unbleached all-purpose flour (for the food processor) 2 tsp Diamond Crystal Kosher salt (or 1 tsp Table Salt or 5.7g of any salt using 0.01g precision scale) 26g (2 Tbsp) granulated sugar 284g (2.5 sticks) cold unsalted butter sliced 1/4 inch (1/2 cm) thick 142g unbleached all-purpose flour (in a large bowl) 57g cold water (fridge temperature) 57g cold vodka (I put it in the freezer overnight — it will stay liquid) Chill the sliced butter in the fridge for 30 min or freezer for 15 min. Process 212g of flour, salt and sugar in a food processor for 5 seconds. Add the butter and pulse until the consistency of finely grated parmesan cheese, about 15 one second pulses. Add the mixture from the food processor to a bowl with 142g of flour and mix thoroughly with a large spoon (about 60 seconds). Add the water and vodka and mix until the liquid is absorbed. Squeeze with your hands as shown in the video to get a dough. Squeeze with your hands until you get a lumpy dough (it will be crumbly). For 9” tart pans or galettes: Line a small bowl with plastic wrap and use it to weigh out 3 pieces of 250-255g of dough. Shape each piece into a disk, wrap tightly in plastic and roll with a rolling pin to flatten slightly. Before using, refrigerate overnight or up to 5 days or put into a freezer bag and freeze indefinitely. If freezing, move to the fridge 24 hours before using. For 11” tart pans or 9” pie pan: Divide the dough into 2 pieces of 380g each. Caramelized Onions: ================ For two 9” (23cm) tart pans 3 Lb (1360g) yellow onions, peeled and sliced pole to pole 1/3 cup olive oil 2 tsp Diamond Crystal Kosher (or 1 tsp table salt) 1 tsp balsamic vinegar or to taste Salt Browning: Set a 12 inch stainless steel skillet over medium-high heat and add the oil. When the oil starts to shimmer, add the onions and salt. Mix to integrate the salt and then leave your onions alone until they brown on the bottom. Stir, and continue cooking over moderately-high heat only stirring after you get color. As they continue to cook, browning will happen faster and faster, so you need to watch them closely. If the bottom of the pan ever looks dry, add more oil and if onions or the brown bits are turning black instead of brown, lower the heat just a bit. This stage takes about 20 minutes. Sweating: Reduce heat to low and cook, stirring occasionally until the onions are very soft, jammy, and mahogany in color, 20-30 minutes. Add the vinegar and cook for a minute stirring constantly to pick up the brown bits. Taste and correct for salt. Tilt the pan, move the onions to the higher end, and let the oil drip out for at least 5 minutes. Cool completely. Store the onions and the oil separately in the fridge for up to a week. To Assemble: =========== For one 9” (23cm) tart 250g pie dough (third of the dough batch) Half of the caramelized onions recipe (see above) 70g grated gruyere cheese (buy roughly 1/4 Lb cheese to account for the rind) 400g cherry tomatoes, halved (or campari tomatoes, quartered) Roll out the dough, place on a parchment lined baking sheet and put it in the fridge for 30+ minutes (this will reduce shrinking). Cover with plastic after the first 30 min of chilling. Remove from the fridge and wait for pliability, about 5 minutes. Fit the dough into a ring on a parchment covered baking sheet and chill for an hour (either a fridge or freezer work). If chilling longer, cover with plastic after the first hour. Preheat the oven to 400F (200C) with racks in the upper and lower thirds. Fill the tart with onions and cheese. In a medium bowl, mix tomatoes with a drizzle of the oil leftover from caramelizing the onions (1-2 teaspoons) and a generous pinch of salt. Arrange them cut side down on top of the cheese. Bake in the bottom third of the oven for 40-50 minutes or until the dough is brown and the filling is bubbling and brown. If tomatoes need a browning boost, move the tart to the top rack and turn on the convection fan for the last 5 minutes of baking. Cool for 15 minutes, unmold and serve.