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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