TOMATO TART

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Tomato Tart image

Provided by Jonathan Reynolds

Categories     brunch, lunch, appetizer, main course

Time 50m

Yield 6 servings

Number Of Ingredients 9

Prepared unsweetened pie dough for an 8-inch tart pan or 4-by-13-inch rectangular tart pan
2 1/2 tablespoons olive oil, plus more for drizzling
2 onions, thinly sliced
Salt and freshly ground black pepper
1 cup goat cheese
1 pound tomatoes (any combination of red, yellow, heirloom, cherry), sliced if large or halved if small
1/2 cup crumbled feta or Stilton cheese
1/4 cup pitted calamata olives (optional)
8 sliced basil leaves

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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