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1
To prepare the tomatoes, preheat the oven to 225.
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2
On a sheet pan, arrange tomatoes cut side up.
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3
Drizzle evenly with oil, then sprinkle with rosemary.
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4
Season with salt and pepper.
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5
Place tomatoes in oven and roast for 4 hours or until the moisture is gone.
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6
Remove from oven and let cool completely.
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7
To prepare the dough, in a bowl, whisk together flour and salt.
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8
Scatter butter over the mixture and, using your fingers, gently press ingredients together until they resemble a coarse meal.
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9
Drizzle water over top and, using a fork, gently stir and toss just until the dough comes together.
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10
Gather the dough into a ball and place it on a lightly floured work surface.
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11
Flatten dough into a thick disc and wrap in plastic wrap.
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12
Refrigerate for at least 1 hour or up to 2 days.
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13
To finish the tart, position a rack in the lower third of the oven and preheat to 375.
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14
In a saute pan, heat oil over low heat and stir in onion.
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15
Cover and sweat for 10-15 minutes or until onion is soft and translucent.
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16
Do not allow it to color.
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17
Remove from heat, season with salt and pepper, and let cool completely.
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18
Line a sheet pan with parchment paper.
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19
On a lightly floured work surface, roll out dough into a round about 12 inches in diameter.
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20
Carefully transfer the round to prepared sheet pan.
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21
Layer half the cheese on the round, leaving a 1-inch border uncovered.
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22
In a small bowl, combine cooled onion, basil, and creme fraiche and mix well.
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23
Spread onion mixture evenly over cheese layer.
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24
Top with roasted tomatoes, then cover with remaining cheese.
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25
Season with salt and pepper; top with a drizzle of oil.
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26
Lift the uncovered edge of the tart, folding it onto itself to form uniformly spaced pleats every few inches around the perimeter.
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27
Brush the upturned edge with the egg wash.
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28
Bake for about 50 minutes or until the crust is golden brown.
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29
Remove from oven, transfer to a wire rack, and let cool.
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30
Slice and serve.
