2,601 likes, 46 comments - chefdphillips on April 25, 2020: "Rustic Tomato Tart Ingredients: 2 tablespoons olive oil 2 medium sweet onion, julienned 1 pre-made refrigerated pie crust 3 tablespoons tomato paste 2 tablespoons lemon juice or water 1 cup shredded soft cheese (like fontina or Munster) 1/2 cup shredded dry cheese (like Parmesan, gruyere, aged Gouda) 1 tablespoon chopped thyme or 1 teaspoon dried 3-4 Roma tomatoes, sliced Salt and pepper Method: Preheat the oven to 375 degrees. Add the olive oil and onions to a cold pan. Turn on medium low heat and stir constantly as the oil costs the onions. Season with salt. When the onions start to release their juices cover the pan for 4-5 minutes to let the onions steam until tender. If they don’t have much juice add a tablespoon of 2 of water. Remove the lid and stir occasionally to keep from sticking until the onions are tender and slippery. Continue to cook, stirring until the desired amount of caramelization takes place, 4-5 minutes. Set aside to cool. Combine the tomato paste and the lemon juice. Stir until smooth. Unroll the pie crust onto a cookie sheet lined with parchment paper. To the center of the crust add the tomato paste mixture and spread a thin layer over the whole crust leaving a 1/2 inch rim baked. Add 1/2 of the cheese and then add the onions. Season with pepper and a sprinkle of thyme. Add the remaining cheese, a sprinkle of pepper and thyme. Arrange the tomato’s on the top. Sprinkle with the remaining thyme and soft pepper and salt. Gently roll the naked edges of the crust up and over until they almost touch the tomatoes. It will look a little like a pizza but keep all the ingredients in the pie as it bakes. Bake on the bottom rack until the tomatoes the crust is fully baked and the tomatoes have concentrated, about 25-30 minutes! Enjoy hot or at room temperature. #wecook @foodnetwork @foodnetworkkitchen".