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  Tomato Goat Cheese Tart

If you want to make your own pie crust I hope you will try mine. It makes a wonderful flaky crust. The secret is chilling ingredients and resting the pie dough, and of course, lots of butter. You can keep this dough plastic wrapped for several days in the frig, or several weeks in the freezer, so I suggest making enough for 2 crusts. You can definitely double this recipe and have one on hand for later. I usually triple it! You will need a 9-inch tart pan with a removable bottom; foil or parchment paper; pie weights or dry beans or rice.


1/2 lb. all-purpose flour, chilled

1 teaspoons salt

6 oz. butter, cut in small pieces and very cold

4 tablespoons ice water

Chill flour and butter. In a food processor, pulse flour and salt. Add 1/3 of butter bits and pulse until butter is rice sized. Add remaining 2/3 butter and pulse until butter is the size of a small pea. Place mixture in a bowl and, with a fork, gradually mix in ice water until dough can be shaped into a ball. If necessary, add a tablespoon of ice water at a time till you can force the dough into balls, but it’s critical not to overwork dough or add more water than necessary as both will toughen the crust. Shape dough into a ball and flatten into a disc. If ingredients were properly chilled you should see small pieces of butter in the dough. Wrap the disc in plastic wrap and refrigerate for at least an hour (or freeze 1 for later use).


    • pie dough for a 9-inch crust (made from recipe above, or pre-made dough frozen and thawed)

    • 3 tablespoons butter

    • 2 large onions, thinly sliced

    • 1 tablespoon fresh thyme leaves

    • 3 tablespoons dry white wine

    • 6 -8 oz Capriole fresh or ripened goat cheese

    • 1/2 cup of freshly grated Parmigiano

    • 3/4 lb tomatoes of choice, thinly sliced crosswise

    • 1 tablespoon olive oil

    • fresh basil leaves

  • 9-inch tart pan with a removable bottom; foil or parchment paper; pie weights or dry beans or rice.


    1. Preheat oven to 425.

    2. Roll out dough on a lightly floured surface into an 11-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork.

    3. Line tart shell with foil or parchment paper and fill with pie weights. Dry beans work well & can be saved and used again. Bake in middle of oven until pastry is pale golden around rim, about 20 minutes. Carefully remove weights and foil or parchment and bake until golden all over, 8 to 10 minutes more. Cool in pan on a rack.

    4. While tart shell is baking, heat 3 tablespoons butter to a 12-inch heavy skillet over moderate heat. Add onion and garlic with salt and black pepper to taste. Cook, stirring frequently, until soft—about 5 minutes. Add thyme and white wine. Cook and stir another 15 to 20 minutes until the mixture is golden brown and most of moisture is gone. Allow to cool to room temperature.

    5. Spread onion mixture over bottom of tart shell and top with small pieces of goat cheese—saving about 1/3 cup for the finish. Sprinkle with 1/2 the grated Parmigiano. Arrange tomatoes, slightly overlapping, in concentric circles over cheese. Insert a basil leaf between slices. Salt and pepper to taste. Brush lightly with olive oil and sprinkle with remaining goat cheese and parm.

    6. Put foil over edge of crust (to prevent over-browning).

    7. Place tart pan on a baking sheet and place on middle rack of oven for 15 minutes until tomatoes are soft and a little crisp around edges.