TOMATO, GOAT CHEESE AND ONION TART

 

tomato tart

This tart is a beautiful celebration of summer tomatoes and very easy to make.  In fact you can use a frozen or refrigerator pie crust and have it ready in about 30 minutes !

 

INGREDIENTS

1 (9-inch) prepared pie dough, thawed if frozen *

3 tbls olive oil

1 large onion, very thinly sliced

6 oz crumbled goat cheese –  the mild, soft variety (1 1/3 cups)

1 lb plum tomatoes, thinly sliced crosswise

Garnish : fresh basil leaves

DIRECTIONS

> Preheat oven to 375 degrees

> Fit dough into tart pan.  Lightly prick bottom and sides with a fork.

> Line tart shell with foil and fill with dry rice or beans for weight.  Bake until pastry is pale golden around rim, about 20 minutes.  Carefully remove weight and foil and bake until golden all over, 8 – 10 minutes more.

> While tart shell is baking, heat 2 tbls oil in a 12 – inch heavy skillet over moderate heat, then cook onion with salt and black pepper to taste, stirring frequently, until golden brown, 15 – 20 minutes.

> Preheat broiler

> Spread onion over bottom of tart shell and top with 1 rounded cup goat cheese. Arrange tomatoes, slightly overlapping, in concentric circles over cheese. Sprinkle with remaining cheese and salt and pepper to taste and drizzle with remaining tbls oil.  Put foil over edge of crust to prevent overbrowning.

> Put tart pan on baking sheet and broil tart about 7 inches from heat until cheese starts to brown slightly, 3 – 4 minutes.

* I find most of the prepared doughs are made with lard so I bought a frozen pie crust made with vegetable shortening and thawed it in the refrigerator, then flipped it into my tart pan and pressed it in.  Of course a crust made from scratch is the best idea but I wanted to keep this a ‘quickie’ recipe.  It was originally in a Gourmet Magazine [ August 2002]  as a one dish dinner.

 

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About sosatisfying

I grew up a vegetarian in So Cal. I lived for quite a few years in NYC and now I live in Atlanta, GA. I guess these various regions have had an affect on my cooking/eating style. Mexican food is certainly my comfort food - the more down home the better. Italian is my daily bread. And I love greens, grits and anything made better with Vidalia onions.
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