TOMATO, GOAT CHEESE, AND ONION TART

[Guest guest]

TOMATO, GOAT CHEESE, AND ONION TART

 

Active time: 20 min Start to finish: 35 min

1 (9-inch) prepared pie dough, thawed if frozen (not

pie shells)

3 tablespoons olive oil

1 large onion, very thinly sliced

6 oz crumbled goat cheese (1 1/3 cups)

1 lb plum tomatoes, thinly sliced crosswise

 

Garnish: fresh basil leaves

Special equipment: a 9-inch tart pan with a removable

bottom; pie weights or raw rice

 

Preheat oven to 375°F.

 

If necessary, roll out dough on a lightly floured

surface into an 11-inch round and fit into tart pan.

Trim excess dough, leaving a 1/2-inch overhang, then

fold overhang inward and press against side of pan to

reinforce edge. Lightly prick bottom and sides with a

fork.

 

Line tart shell with foil and fill with pie weights.

Bake in middle of oven until pastry is pale golden

around rim, about 20 minutes. Carefully remove weights

and foil and bake until golden all over, 8 to 10

minutes more. Cool in pan on a rack.

 

While tart shell is baking, heat 2 tablespoons 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 to 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 tablespoon oil. Put

foil over edge of crust (to prevent overbrowning).

 

Put tart pan on a baking sheet and broil tart about 7

inches from heat until cheese starts to brown

slightly, 3 to 4 minutes.

 

Makes 4 servings.

 

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Mark 12: 30,31

 

 

 

Finance - Get real-time stock quotes

http://finance.