How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Savory Plum Tart?

You need 18 ingredients. The key ingredients include: Tart, 1 tablespoon extra-virgin olive oil, 1/2 yellow onion, thinly sliced, Pinch salt, and more.

Is Savory Plum Tart suitable as baking & desserts?

Yes, Savory Plum Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Savory Plum Tart?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Savory Plum Tart Recipe

Name: Savory Plum Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tart; 1 tablespoon extra-virgin olive oil; 1/2 yellow onion, thinly sliced; Pinch salt; 1 tablespoon unsalted butter; 2 firm plums, pitted and thinly sliced; 1 teaspoon sugar; 1 cooked tart shell (recipe below or use store-bought); 1 tablespoon mascarpone cheese; 1 teaspoon honey; 1 teaspoon balsamic vinegar; 1 tablespoon thinly sliced fresh basil; Tart Shell (basic Pate Brisee); 1 cup all-purpose flour; 1/2 teaspoon salt; 8 tablespoons unsalted butter, chilled and cubed; 1/4 cup ice water; 1 egg

1

To make the tart shell, begin by combining the flour and salt in the bowl of a food processor. Add the cubed butter and pulse for about 5 seconds until well-combined. Pour in the ice water and pulse just until the dough forms a ball. Note: this can also be done by hand; use your finger tips to blend in the butter but be sure to work quickly so it doesn't melt.

2

Form the dough into a ball and wrap in plastic. Freeze 1 hour or refrigerate overnight.

3

Preheat the oven to 400u00b0F. Roll out the dough onto a floured work surface to create a circle 1/8-inch thick. Invert a 9-inch plate over the dough to measure the size of the tart and cut out a circle. Set the dough onto a silicone baking sheet or a piece of parchment paper on a baking sheet. Crimp the edges of the dough to make a decorative edge. Don't worry if the tart doesn't look perfect, it's supposed to be rustic.

4

Set a piece of foil over the dough and fill with dried beans. Leave the edges exposed. In a small bowl whisk together the egg and water. Use a pastry brush to lightly coat the edges with egg wash.

5

Bake the tart dough for 8 minutes. Remove the foil with the dried beans and use a fork to dock the bottom of the tart. Return the tart to the oven and bake for 10 minutes or until cooked through and lightly browned. Cool to room temperature.

6

To make the filling, heat the olive oil in a large saute pan set over medium heat. Add the sliced onions and cook stirring often until soft and caramelized, about 15 to 18 minutes. Remove the onions from the pan.

7

Melt the butter in the pan then add the plums. Cook stirring often until lightly roasted, about 5 minutes. Stir in the sugar and cook 2 minutes longer, then remove from the pan and cool to room temperature.

8

To assemble the tart begin by spreading the mascarpone cheese in a thin layer over the shell. Top with a layer of caramelized onions then arrange the plum slices in a fan shape. Drizzle the honey and balsamic vinegar over the top and garnish with thinly sliced basil. Serve at room temperature.

Savory Plum Tart

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