Pioneer Woman Tomato Tart

Pioneer Woman Tomato Tart is made with a store-bought pie crust, sweet caramelized onions, a savory blend of cheeses, and juicy cherry tomatoes. The result is a free-form tart with a flaky, golden crust and a warm, gooey center bursting with sweet and savory flavors. It is a perfect, easy-to-make lunch or a show-stopping appetizer for a summer gathering.

Try More Recipes:

• Pioneer Woman Tuna Salad Recipe
• Jamie Oliver Pommes Anna
• Pioneer Woman Tartar Sauce

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💓 Why You Will Love This Tomato Tart:

• Looks Gourmet, But It’s Easy: This tart looks like it came from a fancy bakery, but by using a store-bought pie crust, you can assemble it in just a few minutes. It’s a high-impact, low-effort recipe.
• Sweet & Savory Perfection: The flavor combination is incredible. You get the deep, jammy sweetness from the slow-cooked caramelized onions, which is perfectly balanced by the salty, nutty three-cheese blend.
• Perfect for Any Occasion: It’s wonderfully versatile. Serve it warm with a salad for a main course, or let it cool and cut it into small squares for an impressive party appetizer.
• Amazing Textures: Every bite has a mix of textures—the flaky, golden-brown crust, the gooey melted cheese, and the juicy, bright burst of the warm tomatoes.

🍅 Pioneer Woman Tomato Tart Ingredients

For the Caramelized Onions:

• 2 tablespoons butter
• 1 large onion, halved and thinly sliced
• Salt and black pepper, to taste

For the Tart:

• 1 store-bought pie crust
• 3/4 cup grated Fontina cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Gruyère cheese
• 1 1/2 cups cherry tomatoes, halved
• 1 egg, beaten with 1 tablespoon of milk (for egg wash)
• Fresh basil leaves, for garnish

🥧 How To Make Pioneer Woman Tomato Tart

1. Caramelize the onions: Melt the butter in a large skillet over medium-low heat. Add the sliced onions, salt, and pepper. Cook slowly, stirring occasionally, for 20-25 minutes. The onions should be a deep golden brown, soft, and sweet. Set them aside to cool.
2. Preheat the oven: Preheat your oven to 450°F (230°C).
3. Prepare the crust: Unroll the store-bought pie crust onto a parchment-lined baking sheet.
4. Layer the cheeses: In a small bowl, mix the Fontina, Parmesan, and Gruyère cheeses. Sprinkle this cheese mixture in a single, even layer over the pie crust, leaving a 1-inch border all around the edge.
5. Add the toppings: Spread the cooled caramelized onions evenly over the cheese. Top the onions with the halved cherry tomatoes, placing them cut-side up.
6. Fold the crust: Gently fold the 1-inch border of the pie crust up and over the filling, creating a rustic edge.
7. Brush and bake: Brush the folded crust with the egg wash. Bake for 15-20 minutes, or until the tomatoes are bursting and the crust is deep golden brown.
8. Garnish and serve: Remove the tart from the oven and let it sit for 5 minutes. Sprinkle generously with fresh, sliced basil before cutting into squares and serving.

💭 Recipe Tips

• Patience with Onions: The key to a flavorful tart is the caramelized onions. Do not rush them. Cooking them slowly on low heat is what makes them sweet and jammy.
• Cheese Variations: Don’t be afraid to swap the cheeses. You can use any good melting cheese. Monterey Jack, white cheddar, or Swiss are all great substitutes for the Fontina and Gruyère.
• Prevent a Soggy Bottom: For an extra-crisp crust, you can “blind bake” it first. Prick the crust with a fork, line it with parchment paper and pie weights, and bake at 400°F (200°C) for 10 minutes before adding the toppings.
• Use Ripe Tomatoes: Cherry tomatoes work best because they have a low water content, but you can also use sliced Roma tomatoes. If you use larger tomatoes, consider salting them for 15 minutes on a paper towel to draw out excess moisture.

🍳 What To Serve With Tomato Tart?

This tart is fantastic served warm or at room temperature for a light lunch, pair it with a simple arugula salad tossed in a lemon vinaigrette. As a hearty appetizer, cut it into small squares for guests to grab. It also works as a savory brunch dish alongside scrambled eggs.

🎚 How To Store Leftovers Tomato Tart?

• Refrigerate: Store any leftovers tightly covered in the refrigerator for up to 3 days. The crust will soften over time, but the flavor will still be delicious.
• Freeze: Freezing is not recommended. The crust will become soggy, and the fresh tomatoes will turn watery and mushy when thawed.

🥵 How To Rehea Leftovers Tomato Tart?

The goal is to warm the tart through while making the crust crispy again.

Important: Do not use the microwave! The microwave will make the flaky pie crust soft, soggy, and chewy.

1. In the Oven (Best Method) This method works for the whole tart or individual slices and gives the best “just-baked” texture.

• Preheat: Preheat your oven to 350°F (175°C).
• Heat: Place the tart (or slices) on a baking sheet.
• Bake: Heat for 10 to 15 minutes, or until the cheese is bubbly and the crust is crisp. If the top starts to get too brown before the center is hot, you can lay a piece of aluminum foil loosely on top.

2. In an Air Fryer (Fastest Method for Slices) This is excellent for crisping up a single slice quickly.

• Preheat: Set your air fryer to 350°F (175°C).
• Heat: Place a slice of the tart in the air fryer basket.
• Cook: Heat for 3 to 5 minutes until the crust is crisp and the toppings are hot.

FAQs

More Recipes:

• Pioneer Woman Tomato Watermelon Salad
• Pioneer Woman Tomato Soup Recipe
• Pioneer Woman Winter Salad Recipe

📊 Tomato Tart Nutrition Facts

Serving Size: 1 slice (1/6 of tart)

• Calories: 310 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 45mg
• Sodium: 580mg
• Total Carbohydrate: 19g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 10g