TOMATO TART ½ tart dough recipe( see box on page 55) Olive oil 2 large yellow onions, thinly sliced
Kosher salt and freshly ground black pepper
2 teaspoons minced fresh thyme leaves 4 tablespoons freshly grated Parmesan 4 ounces garlic-and-herb goat cheese
Variety of tomatoes, cut into ¼-inchthick slices
3 tablespoons julienned basil leaves
To make the tart crust:
On a lightly floured work surface, roll dough into a 16-inch round. Fit dough into a 1-inch tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
Preheat oven to 375 degrees.
Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes.
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