Heirloom Cherry Tomato Tart

There is nothing more beautiful or tasty than a tomato tart in the summer, using ripe, colorful, local tomatoes.

In this case, it's the end of the line.
I won't have any more baskets full of tomatoes until next summer.

I will have to cheat in the winter months and buy cherry tomatoes from Mexico.

Here, I used the last of my heirloom cherry tomatoes from the garden to make a simple beautiful tart.

I was tempted to use fresh ricotta, and go ahead if you want to. Even mozzarella would be nice, making this more of a pizza.
Goat cheese or feta is lovely too.
This is a very personal tart, you can do your own thing here.

Here's how:

Roll out a defrosted piece of store bought puff pastry and fit into a half sheet pan. Keep in the fridge until you are ready to decorate it.

Caramelize 2 onions in olive oil with a tablespoon of sugar and splash of balsamic vinegar towards the end of cooking.
I even threw in some of my garden garlic to swirl around.

Once the onion mixture cools, spread it all over the puff pastry.

Lay halved cherry tomatoes all over the onions.

Dot the tart with some kalamata olives and feta cheese.

Drizzle a small amount of olive oil over the tart and sprinkle with kosher salt.

Of course I added anchovies, but you don't have to.

Bake in a 375F oven for 25-30 minutes.

Let cool in the pan 15 minutes so the tomatoes set.

Garnish with fresh basil leaves just before serving.

Cut into squares and love.