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Categories:Viewed: 50 - Published at: 4 years ago
Ingredients
- 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
Method
- Preheat oven to 375F.
- 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.
