pie dough for single-crust pie
3 T olive oil
1 large onion, very thinly sliced
6 oz crumbled goat cheese (1 1/3 c)
1 lb tomatoes, thinly sliced crosswise
fresh basil leaves
Preheat oven to 375 degrees. Roll out the dough on a lightly floured surface.
Fit into a 9-inch tart pan with removable bottom. Trim excess dough, leaving
a 1/2 inch overhang., then fold overhang inward and press against the side of
the pan to reinforce the edge. Lightly prick the bottom and sides with a fork.
Line the tart pan with foil and fill with pie weights. Bake in the middle of
the oven until the pastry is pale golden around the rim, about 20 minutes.
Carefully remove the weights and foil and bake until golden all over, 8 to 10
minutes longer. Cool in the pan on a rack.
Heat 2 tablespoons of oil in a heavy skillet over medium heat. Add the onion and
salt and pepper to taste. Cook the onion, stirring frequently until
golden brown. Spread the onion over the bottom of the tart shell and top with
1 cup goat cheese. Arrange the tomatoes, slightly overlapping, in concentric
circles over the cheese. Sprinkle with remaining goat cheese and salt and pepper
to taste. Drizzle with remaining olive oil.
Preheat broiler. Put foil over the edge of the crust to prevent overbrowning.
Put tart pan on a baking sheet and broil tart about 7 inches from the heat
until the cheese starts to brown slightly, 3 to 4 minutes. Tear basil leaves
and sprinkle over tart just before serving.
Makes 4 to 8 servings.
The combination of goat cheese and ripe tomatoes is amazing. Often I will make a simple tomato, basil, olive oil salad and crumble some goat cheese on top.
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