Tomato, Onion and Prosciutto Tart

Advocate-tested recipe

Tomato, Onion and Prosciutto Tart

Serves 12 to 16 as an hors d’eouvre. Recipe is from Cynthia LeJeune Nobles.

1 lb. Roma tomatoes, cut into ½-inch slices

2 cups all-purpose flour

¾ tsp. salt

1½ sticks cold salted butter, cut into bits

6 to 7 tbls. cold vodka or water

2 large yellow onions, sliced thin

2 tbls. olive oil

3 ozs. sliced prosciutto

2 cups shredded Gruyère cheese

¼ cup black olives, pitted

½ tsp. dried marjoram

Salt and ground black pepper

1. Preheat oven to 375 degrees. Place sliced tomatoes on paper towels and press gently with additional paper towels to remove excess moisture. If desired, remove seeds. Set aside.

2. In a large bowl, stir together flour and ¾ teaspoon salt. Work in butter with a fork, pastry blender, or your fingers until butter is the size of peas. Mix in enough vodka to form a dough. Knead a few times to incorporate ingredients well. Form into a ball. Wrap with plastic wrap and refrigerate while preparing the onions.

3. Cook onions in olive oil over low heat, covered, in a large heavy skillet 20 minutes. Stir occasionally. Remove cover, raise heat to medium-high and sauté until lightly colored. Place cooked onions in a large sieve and press gently to remove excess liquid.

4. Roll chilled dough into a 13-inch round and place in an 11-inch tart pan with a removable fluted rim. Fold overhang over and press into sides to form a thick pastry rim.

5. Spread onions over dough. Top with prosciutto, cheese, tomatoes and olives. Sprinkle on marjoram. Lightly sprinkle with salt and pepper. Bake 1 hour or until crust is golden and center is bubbly.

Cool on a rack at least 1 hour before slicing.

The vodka’s alcohol will bake out and leave behind a super-flaky crust.