Best Tomato Onion Goat Cheese Tart Recipes

Tomato, Goat Cheese, and Onion Tart image

Yield Makes 4 servings

Number Of Ingredients 8

1 (9-inch) prepared pie dough, thawed if frozen (not pie shells)
3 tablespoons olive oil
1 large onion, very thinly sliced
6 oz crumbled goat cheese (1 1/3 cups)
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

Steps:

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 to 10 minutes more. Cool in pan on a rack.
While tart shell is baking, heat 2 tablespoons 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.
Preheat broiler.
Spread 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 overbrowning).
Put tart pan on a baking sheet and broil tart about 7 inches from heat until cheese starts to brown slightly, 3 to 4 minutes.

Goat Cheese, Tomato, and Caramelized Onion Tart image

Provided by Martha Stewart

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, plus more for baking sheet
Rosemary Dough
2 medium onions, halved and thinly sliced
1 1/4 teaspoons coarse salt
1 pint grape tomatoes
1/2 cup chopped, pitted black olives
6 ounces fresh goat cheese, crumbled
Fresh rosemary sprigs, for garnish

Steps:

Preheat oven to 425 degrees. Brush an 18-by-12 1/2-inch rimmed baking sheet with oil. Place dough on sheet; press into a rounded rectangle, about 14 by 12 inches.
Heat 2 tablespoons oil in a mediumskillet over medium-high heat. Add onions and salt. Cook, stirring occasionally,until golden, about 12 minutes; transferto a bowl. Add tomatoes and remaining2tablespoons oil to the skillet. Cover;cook, stirring occasionally, until tomatoes collapse, about 10 minutes.
Scatter olives, onions, tomatoes, andcheese over dough. Bake until crust isgolden, 25 to 30 minutes. Let cool 10 minutes. Serve, garnished with rosemary.

TOMATO, ONION & GOAT CHEESE TART image

Yield 8-10 slices

Number Of Ingredients 8

1 refrigerated pie crust
2-3 large tomatoes, sliced- to make rounds
1 lg yellow onion, sliced lengthwise
1T balsamic vinegar
Olive oil
1 lb assorted fresh mushrooms, sliced (shitake, cremini, button, white--whatever looks good, or just keep it simple and only use white)
5-7 oz crumbled herb crusted goat cheese (Preisdente makes a good one)
S&P

Steps:

Preheat oven to 425. Roll out piecrust on oven sheet. Crimp edges to make about 1/2in high border. Bake for 5-10 minutes, until lightly golden. Set aside. Preheat oven to 375. Saute onion in olive oil for 2-3 minutes. Add balsamic vinegar and a dash of salt and pepper. Carmelize-about 10 minutes. In seperate pan, saute mushrooms until a little underdone. Toss onions and mushrooms together. Put about half of the goat cheese on piecrust. Top with mushroom and onion mixture. Top with tomatoes-Splay tomatoes out to make a nice circular pattern (more appealing). Top with remaining goat cheese. Bake for about 20 minutes until golden brown and bubbly.