TOMATO TART
Provided by Jonathan Reynolds
Categories brunch, lunch, appetizer, main course
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Roll out the dough to about 1/4 inch thick and line the tart pan with it, pressing excess dough against the sides to make a thicker edge. Prick bottom and sides with a fork. Line with parchment paper, fill with pie weights or dried beans and bake for 20 minutes. Remove weights and parchment and bake another 7 or 8 minutes, until crust is golden brown. Let cool.
- Heat the olive oil over medium heat and add the onions. Season with salt and pepper and cook until the onions are lightly browned.
- Spread the onions over bottom of the crust and dot with goat cheese. Arrange tomatoes on top in a mosaic pattern. Dot with the feta or Stilton and push olives into the top. Sprinkle lightly with salt and pepper and drizzle with olive oil.
- Preheat broiler. Cover the edge of the crust with foil to protect it from burning and broil until tart is lightly browned and bubbly, 4 to 5 minutes. Let cool to room temperature and garnish with basil.
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