TOMATO TART VERSION 2.0

No, those are not toasted marshmallows!

I tried a completely different recipe for this tart, something I found way back in the archives over at My French Corner, and though it still needs a tiny bit of tweaking, I'd say it's a keeper!  This one really lets the flavor of the tomatoes shine through.  There is a layer of caramelized onions at the base, which I loved, and with my own addition of some feta cheese and kalamata olives, it had much the same mediterranean feel as the one they serve at Kerbey Lane Cafe each summer.  Try it. I think you'll like it!

TOMATO, GOAT CHEESE AND ONION TART

• 1 (9-inch) prepared pie dough, thawed if frozen (not pie shells)
• 3 T. olive oil
• 1 large onion, very thinly sliced (I added a bit of chopped poblano pepper as well, since my hubby thinks anything without peppers is bland)
• 6 oz. crumbled goat cheese, about 1 1/3 c. (I used feta instead, which tasted delicious, but feta doesn't melt, so there was nothing to bind all the ingredients together.  Next time I think I will use a combination of feta plus goat cheese or mozzarella or something)
• sliced kalamata olives (optional)
• 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, 8-10 minutes more.  Cool in pan on a 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 black pepper to taste, stirring frequently, until golden brown, 15 to 20 minutes. (I added in my peppers, which were small and thin-skinned, when the onions were just beginning to get some color.)

Preheat broiler.

Spread onion over bottom of tart shell and top with 1 rounded cup goat cheese.  Sprinkle with sliced olives, if using.  Arrange tomatoes, slightly overlapping, in concentric circles over cheese.  Sprinkle with remaining cheese and salt and pepper to taste (omit the salt if using feta).  Drizzle with remaining tablespoon of oil.  Put foil over edge of crust, to prevent overbrowning.  Place on baking sheet and broil tart about 7" from heat, until cheese starts to brown slightly, 3-4 minutes.