Vidalia Onion & Beefsteak Tomato Tart

The following recipe includes all steps to complete this visually stunning and delicious tart. For a quick and simple alternative, you may use any store-bought piecrust or ready-made tart shells. While this recipe has many steps, the tart shell, and the onions can be prepped ahead!


Vidalia Onion & Beefsteak Tomato Tart


Tart Shell:

  • 3 cups all-purpose flour
  • 1 cup unsalted butter, diced ¼ inch cubes, frozen
  • 1 teaspoon Kosher salt
  • 6 tablespoons ice water

Pulse the flour and salt in the bowl of a food processor three times, add the frozen butter, and pulse 10 times.  Using the feed tube, slowly add the water with the processor running. DO NOT OVERMIX. Dump the dough out onto a smooth surface, gather into a disc shape, flatten, wrap in plastic wrap and refrigerate for 30 minutes.

Remove the dough from the refrigerator and let rest for 10 minutes.

Preheat the oven to 375 degrees.  Lightly grease your tart pan with butter.

Roll the tart dough out to a ¼” thickness, gently press into the tart pan making sure not to stretch the dough.  Cover with parchment paper and fill with pie weights or dry beans.

Lower the oven temperature to 350 degrees and bake for 20 minutes.  Remove the paper and weights and bake another 15 minutes, cool.


  • 5 large Vidalia Onions, sliced thin
  • 1 tablespoon EVOO
  • ¼ cup white wine
  • ¼ cup honey
  • 4 extra-large eggs
  • 6 ounces goat cheese
  • ¼ cup loose packed basil leaves
  • 2 large ripe beefsteak tomatoes
  • Kosher salt & freshly ground pepper

In a large skillet, warm the EVOO and sauté the onions, seasoned with ¼ teaspoon kosher salt for fifteen minutes on medium.  Add the white wine and the honey and cook, stirring often, for another ten minutes, to cook down the liquid, the onions should be dry and creamy, not soggy or wet.  Remove from the pan and cool.

Slice the tomatoes into five slices each, and lay out on paper towels to dry, season with kosher salt and pepper and cover with paper towels.  This will dry and season the tomatoes and prevent them from being soggy!

Whisk the eggs with another ¼ teaspoon kosher salt.  Using a pastry brush, brush the inside of the cooled tart shell with some of the egg.  This seals the crust, and prevents leakage.

Add the crumbled goat cheese, chopped Basil, ½ teaspoon fresh ground black pepper to the beaten eggs.  Fold in the cooked onions and spread into the tart shell.

Layer the top with the seasoned tomatoes.  Lightly drizzle with EVOO.

Bake at 350 degrees for 40-45 minutes.


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