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Caramelized Onion, Zucchini, Tomato and Mushroom Tart | Can't Stay Out of the Kitchen | this lovely, mouthwatering tart is filled with #tomatoes, #zucchini, #mushrooms, #CaramelizedOnions & 4 kinds of #cheese. Terrific for a #holiday or company #breakfast or for a #MeatlessMonday entree. #FontinaCheese #ParmesanCheese #AsiagoCheese #RomanoCheese #CaramelizedOnionZucchiniTomatoAndMushroomTart

Caramelized Onion, Zucchini, Tomato and Mushroom Tart

Teresa Ambra
This luscious tart is filled with caramelized onions, zucchini, tomatoes and mushrooms. It also includes fontina, asiago, parmesan and romano cheese for additional full-bodied flavor. This tart is terrific for Meatless Mondays or as an entree for company or holiday breakfasts. If you enjoy Vegetarian meals, this one will knock your socks off!
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Course Breakfast, Veggie/Casserole/Pie
Cuisine American
Servings 8
Calories 233 kcal

Equipment

  • 1 10-inch pie plate or torte pan
  • 1 sharp knife to cut vegetables
  • 1 large skillet
  • 1 spatula
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1 extra large onion 1-lb. onion or two large onions
  • 1/2 tsp. sea salt or kosher salt
  • 1/4 tsp. pepper
  • 1/2 tsp. dried thyme
  • 3 tbsp. white wine vinegar
  • 1 medium zucchini sliced
  • 3 large tomatoes sliced
  • 4 oz. fresh mushroom halves sliced
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. rubbed sage leaves
  • 1/2 tsp. dried crushed rosemary
  • 1/2 cup pecorino romano cheese finely grated
  • 1/2 cup parmesan cheese shredded
  • 1/2 cup fontina cheese shredded
  • 1/2 cup asiago cheese shredded
  • 1 Homemade Pie Crust or plain pastry

Instructions
 

  • Slice tomatoes and zucchini and lay on paper towels on countertop.
  • Sprinkle very generously with salt and allow to drain a minimum of one hour.
  • Meanwhile, heat olive oil in a large cast-iron skillet or other skillet to low to medium heat.
  • Slice onions and add to skillet.
  • Sauté about 30 minutes turning occasionally so onions don’t burn.
  • Add salt, pepper, thyme and white wine vinegar.
  • Continue cooking and turning another 15-30 minutes until onions turn a dark amber color.
  • You may have to add a little water so the onions don’t stick.
  • Use a heavy metal spatula to remove any onions stuck on the bottom of the pan. Set aside.
  • Prepare your pastry and gently fit it into a 10-inch torte pan.
  • Once onions, tomatoes and everything else is ready place caramelized onions in bottom of torte pan.
  • Then sprinkle with Parmesan, Fontina and Asiago cheeses.
  • Layer zucchini in torte pan but do not overlap edges.
  • Add tomatoes but overlap them using all.
  • Place the remaining zucchini slices in the center of the torte pan overlapping in a circle.
  • Place mushroom halves around the outside border of the torte pan.
  • Sprinkle with basil, oregano, rubbed sage leaves, and rosemary.
  • Then sprinkle the finely grated pecorino romano cheese over top.
  • Bake at 350° for about 20-25 minutes until crust is done and veggies are cooked fork-tender.

Notes

© Can’t Stay Out of the Kitchen

Nutrition

Calories: 233kcalCarbohydrates: 18gProtein: 11gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 26mgSodium: 649mgPotassium: 318mgFiber: 2gSugar: 3gVitamin A: 373IUVitamin C: 12mgCalcium: 299mgIron: 2mg
Keyword breakfast, brunch, cheese, mushrooms, onions, pie, side dish, tomatoes, zucchini
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