I have had this recipe around for a while, wanting to make it and somehow not getting around to it. What was I thinking?! This turned out so well that my husband and I ate it two nights in a row, and I’m still imagining what dishes I can create around it for next time!
I found the recipe in the August 2002 issue of Gourmet magazine, and made only very slight modifications. Absolutely delicious, and goes well with many things. The first night we had it, we had it with grilled swordfish atop a bed of tomato, olive and caper relish. The tomatoes in both dishes complemented each other, and the goat cheese was a great complement to the olive and caper flavors in the swordfish (please post a comment if you’d like the swordfish recipe – very easy, delicious, quick and healthy!). Tonight, I made grilled lamb loin chops seasoned with salt & pepper, served with a sauce made from garlic, anchovy, lemon, olive oil, Kalamata olives, rosemary and parsley. It was delicious with the tart…a perfect pairing.
Here is the recipe for the Tomato, Onion & Goat Cheese Tart:
1 uncooked pie crust, either made from scratch or pre-prepared
3 Tbsp olive oil
2 medium onions, thinly sliced
2 garlic cloves, finely minced
1 tsp dried oregano
1 tsp dried basil
3 oz goat cheese
3 oz feta cheese
1 lb small vine tomatoes, plum tomatoes or other of your choosing
fresh basil leaves for garnish
Preheat the oven to 425 degrees F. Roll out the dough and lay in a 9-10″ tart pan, with 1/2″ hanging over the side. Fold in the extra under the edge and crimp around the edge of the pan. Prick the bottom and sides of the crust with a fork, then place a sheet of parchment paper into the pie pan and fill with pie weights or uncooked beans so that shell keeps its shape while cooking. Cook for 8 minutes, until rim is starting to brown nicely. Remove pie weights and parchment paper, and bake an additional 8-10 minutes until golden brown all over. Remove from oven and allow to cool.
While pie crust is cooking, heat 2 Tbsp of the olive oil in a skillet over medium heat. Add the onions, and cook slowly until starting to turn golden brown, about 15 minutes. Add the garlic and cook an additional 10 minutes (lower the heat if they seem to be browning rather than caramelizing). In the final few minutes, add the dried herbs.
While the onions are cooking, slice the tomatoes very thinly (crosswise). If they are juicy tomatoes, I recommend either manually removing the seeds and pulp as gently as possible, or lay the slices on paper towels to soak up excess moisture.
Preheat the broiler, and assemble the tart by spreading the onions over the bottom of the crust, then sprinkling about 3/4 of the feta and goat cheeses over the onions. Place the tomatoes in a single layer, working in circles starting at the outside and ending in the middle, completely covering the cheese and onions. Sprinkle the remaining cheese on top, and sprinkle with the remaining Tbsp of olive oil. Place foil around the edge of the tart to prevent the rim from burning, and place about 7″ from the broiler. Allow to brown on top but not burn, about 4 minutes.
Remove from the oven, and allow to cool slightly. Garnish with fresh basil leaves, slice and serve.