Flo's Tomato, Goat Cheese & Onion Tart

1 prepared pie crust (puff pastry is best)

3 TB olive oil 

2 large onions very thinly sliced 

 6 oz. crumbled goat cheese 

4 or 5 ripe tomatoes sliced [GOOD tomatoes e.g. beautiful summer heirloom/dashti toms]

Salt & pepper to taste

GARNISH: fresh basil or tarragon leaves

   

Preheat oven to 375 degrees/according to dough packaging. 
 Place dough into a tart pan with a removable bottom, press into sides. Prick the dough all over (including the sides). Blind bake (cover with foil filled with aluminum foil and beans, rice or pie weights) for approximately 15 minutes. Remove foil and weights and bake for approximately 15 minutes until light golden brown.

Remove the crust from the oven and allow to cool. Sauté the onions in the olive oil over a very low heat until caramelized [optional: stir a little dried basil into caramelized onions towards end of cooking time]. Cool the onions completely and spread over the cooled pie shell. Sprinkle with 4 oz of the goat cheese and make decorative spirals on top of the cheese with the sliced tomatoes. Sprinkle the remaining goat cheese and place under the broiler for approximately 5 minutes to brown and soften the goat cheese.

Garnish with small or shredded basil leaves, or tarragon leaves. Serve warm or at room temperature.

UPDATE August 2026

This remains a perennial family favorite. This year we grew beautiful heirloom beefsteak tomatoes, perfect for this tart.  Tip: when sautéing the onions, add a few sprigs of rosemary; remove stems before spreading onto crust.