Tomato, Goat Cheese and Onion tart

Ingredients

pate brisee
2 + 1 Tbs huile d'olive
1 grand onion, en lamelles minces
sel
poivre
6 oz fromage de chevre, crumbled
1 lb tomates, en lamelles minces, cherry, roma
basilique

Instructions

Trim excess dough from pie dish, leaving 1/2" overhang, then fold inward and press against side of pan to reinforce edge. Lightly prick bottom and sides.

Line tart shell with foil and fill with pie weights. Bake in middle of oven until pastry is pale golden around rim about 20'.- 400 F. Carefully remove weights and foil and bake until goden all over, 8-10' more. Cool.

While tart shell is baking, heat 2 Tbsp olive oil in a skillet, then saute onion with salt and pepper, stirring frequently, until golden brown, 15-20'.

Preheat broiler.

Sprend 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 overvrowning).

Put tart pan on a baking sheet and broil tart about 7" from heat until cheese starts to brown slightly, 3-4'. Garnish with basil.

Journal.

Cookbook