2 cups all-purpose flour
1 teaspoon kosher salt
½ cup extra-virgin olive oil, chilled in the freezer for 1 hour
4 tablespoons ice water
Olive oil cooking spray
1¾ pounds small eggplants, peel and cut into ½-inch-thick rounds
Kosher salt and ground black pepper
2 tablespoons extra-virgin olive oil
4 cups thinly sliced red onions (about 3 large)
½ teaspoon dried thyme
1 tablespoon balsamic vinegar
4 heirloom tomatoes (multiple colors), cut into ¼-inch-thick slices
Fresh basil leaves, to garnish
To make the crust: In a large bowl whisk together flour and salt. Add chilled olive oil and using clean hands or a fork, mix until the oil is incorporated and the mixture is the consistency of small peas. Add the ice water and mix until dough has just formed. Shaped into a 6-inch disk, wrap tightly in plastic wrap and refrigerate for at least 1 hour.
Meanwhile, prepare the filling. Position an oven rack in the middle of the oven. Heat the oven to 375 degrees. Coat a large baking sheet with olive oil cooking spray.
Mist the eggplant rounds with cooking spray, then season both sides of each slice with salt and pepper. Arrange the eggplants slices in a single layer on the prepared baking sheet. Bake for 30 minutes, or until soft and golden brown. Remove from the oven and set aside.
While the eggplant cooks, in a large saucepan over medium, heat the olive oil. Add the onions and saute until softened and translucent, about 5 minutes. Stir in 1 teaspoon salt and the thyme, then reduce heat to low. Cook, stirring occasionally so the onions don't burn, until very soft and browned, about another 30 minutes. Stir in the vinegar and remove from heat.
Mist an 11-inch springform tart pan (or a tart pan with a removable bottom) with cooking spray.
On a clean, floured surface using a floured rolling pin, roll the chilled dough into a 13-inch circle. Transfer the dough to the tart pan and fold in and press together the overhanging dough to build up the edges. If the dough tears or breaks, simply piece it together and press it into the pan.
Spread the onion mixture in an even layer over the bottom of the tart. Add an even layer of the eggplant. Top with tomato slices arranged in an overlapping circular pattern. Spray the top of the tart with olive oil cooking spray, then season with salt and pepper.
Bake until the crust is golden and the tomatoes are slightly browned, about 45 minutes. Remove from oven and cool on a rack. Remove the outer ring of the pan and transfer the tart to a serving plate. Slice into 8 wedges and serve warm, at room temperature or chilled. Serve garnished with torn basil leaves.
Nutrition values per serving: 340 calories, 18 g fat (2.5 g saturated), 41 g carbohydrates, 7 g fiber, 8 g sugar, 6 g protein, 0 cholesterol, 610 mg sodium.
Chef Laura Frankel, Wolfgang Puck Kosher Catering, Chicago