(This post is sponsored by President’s Choice. I used their PC Black Label Borettane Onions in Balsamic Vinegar of Modena as an ingredient in this stunning three cheese, tomato and onion tart)
How much did you miss my PC Black Label black box creations? Well, we’ve been on hiatus for a couple of months. Now we’re back in the swing of things with two brand new products that arrived at my door the other day for the #PlayWithYourFood campaign.
I was super excited to see what was inside, so let me tell you what surprises President’s Choice had in mind for the start of the fall season.First, a jar filled with beautiful PC Black Label Hot Cherry Peppers in Oil that were immediately cracked open and used as an accompaniment to our recent “all you can stuff in your face” pizza night. My husband LOVES hot peppers on his pizza, so once again, before I blinked an eye, that jar was G.O.N.E.
And next, a jar filled with PC BLACK LABEL Borettane Onions swimming in a balsamic vinegar. For those of you who don’t know what this type of onion is, of course I’m going to tell you….The borettana onion is an Italian pearl onion known for its flat, saucer-like shape . The best growing area is in the Parma Countryside. The borettane onions range from 1″ to 3″ in diameter.
By now, I think you have figured out which of these two jars were my pick for this tart. I wanted to mix the onions into the cheese mixture to give the filling a flavour boost and OH MY GAWD did they ever!
So what inspired me to make this? We have had some pretty amazing NON fall weather here lately, and our garden continues to reap the benefits of the warm air, rain and sun. That could only mean that our tomatoes are not quitting their fruitful stay this season.
When I went outside to pick a few for this tart, I was lucky enough to find this unbelievable array of colours. There’s just something about tomatoes that make me want to photograph them all the time. Let’s just call it tomato art for now.
As pretty as they look in these pictures, they taste even better adorning this cozy tart filled with three types of cheese. With the addition of those borettane onions, this recipe was just over the top with deliciousness.
Cheesy, easy, oniony and tomatoey. I’m just going to sit and stare at this.
- PRESS IN CRUST
- ¾ cup butter
- 2 tablespoons oil, I used avocado
- 6 tablespoons water
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 cups all-purpose flour plus 2 tablespoons
- 4 large eggs
- 1 cup smooth ricotta cheese
- 1 cup coconut milk or half and half
- 1 teaspoon dried or fresh parsley
- ½ teaspoon kosher salt
- ½ cup fresh basil leaves, finely chopped
- ½ jar PC BLACK LABEL Boretanne Onions
- 10-15 fresh plum tomatoes, sliced (I used different colours)
- 1 cup fresh mozzarella cheese, grated
- ¼ fresh parmesan cheese, finely grated
- fresh ground pepper and sea salt
- Preheat the oven to 425F.
- In a medium size ovenproof bowl, combine the butter, oil, water, sugar, and salt.
- Place bowl in the preheated oven for 15 minutes, until the mixture is bubbling and browned around the edges.
- Using an oven mitt, carefully remove bowl from oven and pour the flour into the butter mixture. Stir until the dough comes together and forms a ball. This takes just a minute to incorporate and you will end up with a wet dough.
- Transfer the dough to a 10 or 11 inch tart pan with a removable bottom. Press it in with your fingers evenly and up the sides of the tart pan.
- Pierce the bottom with a fork all over. Bake for 15 minutes or until crust is golden brown.
- Remove from the oven. Allow to cool before filling.
- Reduce oven temperature to 375F. Place a baking sheet on the middle rack.
- While the crust is cooling, combine eggs, ricotta, milk, parsley and salt. Mix well to combine then add basil leaves and onions. Stir gently.
- Place sliced tomatoes on a few pieces of paper towel. You want to drain the liquid from them so they don't make the quiche soggy. This is a VERY IMPORTANT STEP. I forgot to do this once and ended up with puddles of tomato guts oozing out of the quiche. Not nice, not nice at ALL.
- Once your crust has cooled, sprinkle mozzarella cheese over it then pour the egg mixture over the top and sprinkle with grated parmesan cheese. Place tart pan on the baking sheet you have been heating in the oven and bake for 10 minutes.
- While your tart is baking, brush the tops of the tomatoes lightly with oil and sprinkle with sea salt and freshly ground pepper. After 10 minutes, remove tart from oven and arrange tomatoes over the top.
- Return to oven for another 20 - 25 minutes or until just set and center no longer wiggles when pan is is gently shaken. Allow tart to set for 10 minutes before serving. Serve warm or at room temperature.
*disclaimer – This post was sponsored by PC Black Label @Preschoice but all thoughts and opinions are my own. Thank you for supporting the brands that keep Simply Beautiful Eating in the kitchen!