FOOD + ENTERTAINING
Remove weights and parchment
paper and continue baking an additional 5 minutes. Transfer to a wire
rack; let cool completely.
To make the tomato tart:
Preheat the oven to 425 degrees.
Heat 3 tablespoons of olive oil in
a large skillet over medium to low
heat and add the onions. Sauté for 20
minutes, stirring frequently, until the
onions are soft and caramelized. Add
salt, pepper and thyme and continue to
cook for another 10 minutes. Remove
from the heat. Spread the goat cheese
in a thin layer on the cooled tart shell.
Spread the caramelized onion mixture
on top. Sprinkle with half the grated
Parmesan cheese. Arrange sliced tomatoes. Sprinkle with salt, pepper and
more grated Parmesan cheese. Bake
for 20 to 25 minutes, until the pastry
is golden brown. Sprinkle with fresh
basil. Serve hot or warm.
TART DOUGH
1 teaspoon salt
2⁄3
cup ice water
3 cups plus 2 tablespoons
all-purpose flour, plus more
for work surface
1 cup (2 sticks) plus 5 tablespoons very cold unsalted
butter, cut into 1-inch pieces
In a small bowl, mix together
salt and water. Keep very cold
until ready to use. Place flour
and butter in the bowl of a
food processor. Pulse briefly
until mixture forms large
crumbs. Add the salt-water
mixture and continue pulsing
until a dough has just formed
but is not smooth.
On a lightly floured work
surface, evenly divide dough.
Form each piece of dough
into a disk about 1 inch thick.
Wrap each disk with plastic
wrap and chill at least 2 hours
and up to overnight.
SUMMER 2016
55