Page 118 - One-Dish Meals

Savory Tomato Tart

A dramatically beautiful main dish. We used a yellow tomato for more
color, but you can use all red if you prefer.
P R E P 45 minutes B A K E / B R O I L 30 minutes M A K E S 6 main-dish servings

Pastry for 11-inch Tart (recipe follows) 2 ripe medium red tomatoes
1
(8 ounces each), cut into ⁄4-inch-
1 tablespoon olive oil
thick slices
3 medium onions, thinly sliced
1 ⁄2 teaspoon coarsely ground
1 ⁄2 teaspoon salt
black pepper
1
1 package (3 ⁄2 ounces) goat cheese 1 ⁄4 cup kalamata olives, pitted and
1 ripe medium yellow tomato chopped
1
(8 ounces), cut into ⁄4-inch-thick
slices
1. Preheat oven to 425ºF. Prepare Pastry for 11-inch Tart and use to line
tart pan as directed. Line tart shell with foil; fill with pie weights or dry
beans. Bake 15 minutes. Remove foil with weights. Bake until golden, 5 to
10 minutes longer. If shell puffs up during baking, gently press it down
with back of spoon.

2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat. Add
onions and ⁄4 teaspoon salt; cook, stirring frequently, until very tender,
1
about 20 minutes.
3. Turn oven control to broil. Spread onions over bottom of tart shell and
crumble half of goat cheese on top. Arrange yellow and red tomatoes,
alternating colors, in concentric circles over onion-cheese mixture. Sprin-
kle with remaining ⁄4 teaspoon salt and ground pepper. Crumble remain-
1
ing goat cheese on top of tart.

4. Place tart on rack in broiling pan. Place pan in broiler about 7 inches
from heat source. Broil until cheese has melted and tomatoes are heated
through, 6 to 8 minutes. Sprinkle with olives.

118 Pastas & Pies