Tomato, Goat Cheese, and Onion Tart

Ingredients

• Pie crust

  Standard-type, frozen, ready-to-bake, enriched

  1 pie crust (average weight of 1 frozen cr or 173g

• Onions

  Raw

  1 large or 150g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Tomatoes

  Red, ripe, raw, year round average

  2 ¹³⁄₁₆ cup, chopped or sliced or 504g

• Goat cheese

  Soft type

  6 oz or 170g

• Basil

  Fresh

  2 tbsp, chopped or 5g

Directions

1. Preheat oven to 375F.
2. 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.
3. 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.
4. Preheat broiler.
5. Thinly slice onion and spread over bottom of tart shell and top with 1 rounded cup goat cheese. Thinly slice tomatoes and arrange, 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).
6. 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.

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