I know it's not tomato season, but this is my husband's favorite tart, and I just can't get away with only making it in the summer. Besides, the cherry tomatoes used in it, taste awfully good even when they are kind of pathetic raw.
This tart is so simple, it feels almost funny writting a recipe for it. It's just prebaked tart shell filled with caramelized onions, grated gruyere, and halved cherry tomatoes, then baked at 375F for 30 minutes or just until tomatoes are starting to brown.
The cherry tomatoes burst with each bite like little balloons, their tartness balanced by jammy onions, and rounded with the richness of the cheese. No combination can be simpler or more sublime.