Summer Tomato Tart with Goat Cheese

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Well hello, my fine friends. I hope you all have been enjoying your summer as much as I have and have squeezed in plenty reading, swimming, and of course cooking if you are able. As it is tomato season, and as we have been rather dessert-heavy for the past few posts, Caty and I decided to concoct this savory tart and it was a raging success. In my opinion, anyway.

This light tart is a perfect combination of fresh vegetables, salty goat cheese, and buttery crust. We layered goat cheese on a simple dough crust with caramelized onions, arranged thinly sliced tomatoes on top, and drizzled with olive oil, sprinkled with salt and pepper, and garnished with garden-fresh basil. It was delectable; the perfect dish to bring to a July luncheon. Really, though, one could eat it at any time of the day. I certainly would have had some for breakfast tomorrow had there been any left. Alas, it was demolished in twenty minutes flat after we deemed it ready for the eating.

I hope this delights you as much as it delighted us.

Summer Tomato Tart with Goat Cheese
Crust recipe courtesy of Food and Wine online magazine
(http://www.foodandwine.com/recipes/all-butter-pie-dough)

For the crust:
1  1/4 cups all-purpose flour
Pinch of salt
1 stick cold unsalted butter, cubed
1/4 cup ice water

For the filling:
3 ripe tomatoes, thinly sliced
1/4 of a white onion
6oz. goat cheese (chevré)
2 tablespoons chopped basil
Olive oil
Salt and pepper

1. For the crust: In a food processor, pulse the flour with the salt. Add the butter and pulse until the size of peas. Drizzle in the water and pulse until the crumbs are moistened; turn out onto a work surface. Gather into a ball, flatten, wrap in plastic and refrigerate for 30 minutes minimum.
2. Preheat oven to 400 degrees. Roll out pie crust to 1/4 inch thick on floured work surface. Place in and mold to ungreased tart pan (the buttery dough requires no additional grease.)
3. Place tart pan/crust in freezer for 15 minutes.
4. Bake crust in oven for 25 minutes, or until it turns a light golden brown. Reduce heat to 375 degrees. Let crust cool for 10 minutes or so .
5. Chop onion. Heat in pan with salt, pepper and a bit of olive oil until they turn light brown and caramelized.
6. Spread goat cheese evenly over crust. Top with caramelized onions. Layer tomato slices on top.
7. Drizzle with olive oil, and generously sprinkle salt and pepper on top to taste. Bake for 25 minutes. Garnish with  basil, and serve to adoring family and friends.

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