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tomato onion tart with cornmeal crust

Tomato Onion Tart with Cornmeal Crust

for the crust:

  • 3/4c. cornmeal
  • 3/4c. whole wheat flour
  • 2t. baking powder
  • 1/2t. salt
  • 1/2c. water
  • 2T. oil

for the toppings:

  • 1 tomato, sliced
  • 4 cloves garlic, minced
  • 1 sweet onion, sliced thinly
  • 1-2T. balsamic vinegar
  • 1T. olive oil
  • 1c. shredded mozzarella cheese
  • 1T. italian seasonings
  • 1/2t. sea salt

Arrange the tomato slices in a single layer on a plate.  Drizzle the vinegar over them and let sit for 20 minutes or more.

Mix together the dry crust ingredients.  Add the water and oil.  Press the dough out on a greased cookie sheet til 1/4″ thick.  Pinch the outside to create a crust edge.  Bake at 350 for 7 minutes.

Saute the onions in the olive oil over medium low heat for 10 minutes, or until just starting to brown.  Add the garlic and saute 2-3 minutes more.  Remove from heat.

Once the crust has baked 5 minutes, remove it.  Layer the tomatoes, then pile the onions and garlic (and any remaining olive oil) on top.  Sprinkle with italian seasonings.  Top with cheese and sprinkle salt over the top.  Bake at 350 for 25 minutes, or until cheese is melted.

Serves 2-4.

In a lot of ways, this was like a pizza without pizza sauce.  Dave would have preferred to add the sauce and just call it a pizza… and to be honest, I probably would have, too.  But that cornmeal crust?  AMAZING.  My new favorite pizza crust. It also doubles to feed my insane love of all-things cornmeal.


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