Short crust recipe
8 ounces goat cheese, softened. (I like to use Chavrie and use almost 2 containers)
3 onions, sliced thin and sautéed in butter
4 cups of Cherry Tomatoes or enough to cover a single layer on top of tart.
Salt, pepper, thyme
Fresh Basil, cut in chiffonade for garnish
1. Roll out Short Crust Pastry dough and line tart pan, cut off excess. I always use a French tart pan, with removable bottom. The metal helps the crust bake and stay flakey/crusty, not soft. Place dough lined tart pan in freezer for about 30 minutes to rest and set.
2. Remove tart crust from freezer. Using a spoon or spatuala, spread an even layer of goat cheese, covering the bottom of crust. Next, spread an even layer of sautéed, or Caramelized onions on top of goat cheese. Now, spread the whole cherry tomatoes ( option: sliced tomatoes overlapped in circular pattern also works) to fully cover layers of goat cheese and onions.
4. Remove from oven when crust is golden brown and tomatoes are roasted. Drizzle with more olive oil and sprinkle with ribbons of basil. When cool enough to handle, remove tart from pan.
5. Serve with salad greens.