Au Bon Pain-Inspired Rustic Tomato and Gruyère Tart

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A flaky tart filled with roasted tomatoes, caramelized onions, and melted Gruyère cheese, evoking the cozy flavors of a French café. This French-inspired breakfast recipe, ready in about 55 minutes, layers store-bought puff pastry, cherry tomatoes, yellow onion into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 cups halved cherry tomatoes with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves. Spread on a baking sheet and roast for 20 minutes until tomatoes soften and caramelize.
  2. Step 2: While tomatoes roast, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 thinly sliced medium yellow onion and cook for 15 minutes, stirring occasionally, until golden and caramelized. Remove from heat.
  3. Step 3: Roll out 1 sheet thawed puff pastry on a parchment-lined baking sheet. Score a 1-inch border around the edges without cutting through.
  4. Step 4: Spread the caramelized onions evenly inside the border, then scatter the roasted tomatoes over the onions. Sprinkle 1 cup shredded Gruyère cheese evenly on top.
  5. Step 5: Brush the pastry border with 1 beaten egg for a golden finish. Bake in the preheated oven for 25-30 minutes until pastry is puffed and golden and cheese is melted and bubbly. Cool slightly before slicing and serving.

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