1 9-inch prepared pie dough, thawed if frozen (not pie shells)
3 T olive oil
1 large onion, very thinly sliced
6 oz crumbled goat cheese (1 1/3 cups)
1 lb tomatoes, thinly sliced crosswise
fresh basil for garnish
Roll out dough on a lightly floured surface into an 11-inch round to fit into a
9 inch tart pan with a removable bottom. 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 fork.
Line tart shell with foil and fill with pie weights or dried beans. Bake in middle
of 350 degree 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 rack.
While tart shell is baking, heat 2 T oil in a 12-inch heavy skillet over moderate
heat, then cook onion with salt and 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, salt and pepper to taste. Drizzle with remaining 1 T
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.
This is, of course, best in late summer when using tomatoes from the garden. Find a flavorful goat cheese, there are some good local ones, DeLaurentii, in Pike Place Market, has a great selection.
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