Today’s Meatless Monday recipe is a versatile and healthy dish that pairs well and can be eaten for breakfast, lunch or dinner! This Tomato, Potato and Onion Tart is delicious and simple to prepare and can be made in advance for entertaining too.
Heat the oven to 350 degrees. Wash and dry the vegetables and begin slicing. This recipe would greatly benefit from the use of a mandolin to be able to cut everything uniformly and to expedite the process. Be careful not to use the thinnest setting – the middle one should be fine for the onions and potatoes.
Yukon Golds are a creamy, very clean-skinned potato that make wonderful mashed and boiled potato. But a Red Bliss or New Potato would be fine to substitute here. Vidalia onions are sweet and compliment the potato and tomatoes beautifully. If they are out of season, another sweet onion would be good. As we are entering the end of prime tomato season, this is a wonderful recipe to showcase those beauties. Thicker slices on top of the tart make for juicier wedges!
Slice the tomatoes by hand with a serrated knife since they are tender.
You will need an 8×8 round baking dish. Another shape would be fine but the round dish shows off the pretty slices nicely. Drizzle olive oil in the bottom, enough to coat evenly and begin to layer the onions around the dish. Season each layer with another drizzle of olive oil and a large pinch of salt and freshly-ground pepper. Use a small pinch of the Herbs de Provence as this is a strong spice and should be used sparingly.
You want three layers in total starting with the onions. Now add the potatoes.
And finally add the tomato slices on top. Remember to season each layer and give an extra drizzle of olive oil on top. Place in the oven and bake for 45 minutes until the potatoes are tender. Remove from the oven and slice into large wedges and top with fresh arugula.
This would pair nicely with scrambled eggs or an omelet for breakfast or brunch. Or it would be wonderful with a salad or hearty soup and a loaf of crusty French baguette. Serves four as a side dish or two as a main dish. Enjoy!