Now that fall has arrived you may be wondering why I'm posting about cherry tomatoes. While the post is overdue by about two months, our cherry tomato plants are STILL producing. Thanks El Niño? We've had so many cherry tomatoes this year that I began to run out of ways to use them - we ate them roasted, in bruschetta, frittatas, you name it. Enter Pioneer Woman to save me from my creative rut. 

This tart quickly became a vessel for the garden's vegetable surplus. In addition to using onions, I tossed in some of our homegrown shallots. While the recipe didn't call for peppers, I used a few padróns on top for extra sabor. 

Whether you're looking for a quick weeknight meal, or an appetizer for a party, this tart will do the trick. Your tomato plant long gone or the supermarket options looking uninspiring? Think of the crust, onions and cheese as the base, and add any winter veggies that you can get your hands on to the top - roasted zucchini, eggplant, peppers, mushrooms. Tarts are a great way to use all of the delicious vegetables that you have in your fridge, don't let them go to waste!

Cherry Tomato Tart

By Pioneer Woman

Ingredients

• 2 Tablespoons Butter
• 1 whole Large Onions, Halved And Sliced Thin
• Salt And Pepper, to taste
• 1 whole Store-bought Pie Crusts (or 1 good sized homemade crust)
• 3/4 cup Grated Fontina Cheese (or Monterey Jack)
• 1/8 cup Grated Parmesan
• 1/8 cup Grated Gruyere (or Swiss)
  • Note: I used an english cheddar I had on hand in place of fontina and gruyere - still tasted delicious!
• 1 1/2 cups Cherry Tomatoes (yellow Or Red), Washed And Dried (more If Needed)
• 1 whole Egg
• 1/8 cup Milk
• 8 whole Basil Leaves, Chiffonade (more If Needed)
• [Optional] 3-4 Padron peppers, sliced 
  • Note: You could really add any type of pepper - red, orange or yellow peppers, or jalapeño if you feel like spicing it up.

Directions

1. Heat a large skillet over medium-low heat. Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Set aside.

2. Preheat the oven to 450 F.

3. Roll out your pie dough into one large, thin crust. Lay onto a shallow quarter sheet pan, a tart pan. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese. 

4. Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Bake the tart for 15 to 18 minutes, watching carefully to make sure the crust doesn't burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425 F. 

5. Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into squares and serve!