Savory Tomato Tart
Instructions:
- A dramatically beautiful main dish. We used a yellow tomato for more color, but you can use all red if you prefer.
- Pastry for 11-inch Tart
- 1 tablespoon olive oil
- 3 medium onions, thinly sliced
- 1â„2 teaspoon salt
- 1 package (31â„2 ounces) goat cheese
- 1 ripe medium yellow tomato (8 ounces), cut into 1â„4-inch-thick slices
- 2 ripe medium red tomatoes (8 ounces each), cut into 1â„4-inchthick slices
- 1â„2 teaspoon coarsely ground
- black pepper
- 1â„4 cup kalamata olives, pitted and chopped
- Preheat oven to 425ºF. Prepare Pastry for 11-inch Tart and use to line tart pan as directed. Line tart shell with foil; fill with pie weights or dry beans. Bake 15 minutes. Remove foil with weights. Bake until golden, 5 to 10 minutes longer. If shell puffs up during baking, gently press it down with back of spoon.
- Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat. Add onions and 1â„4 teaspoon salt; cook, stirring frequently, until very tender, about 20 minutes.
- Turn oven control to broil. Spread onions over bottom of tart shell and crumble half of goat cheese on top. Arrange yellow and red tomatoes, alternating colors, in concentric circles over onion-cheese mixture. Sprinkle with remaining 1â„4 teaspoon salt and ground pepper. Crumble remaining goat cheese on top of tart.
- Place tart on rack in broiling pan. Place pan in broiler about 7 inches from heat source. Broil until cheese has melted and tomatoes are heated through, 6 to 8 minutes. Sprinkle with olives.