Tomato Tart with Goat Cheese and Caramelized Onion

Serves 4
Crust:*
1¼ cups all-purpose flour, plus more for dusting and rolling out
¼ teaspoon salt
8 tablespoons very cold butter, (1 stick), cut into ¼ “ small pieces
2 to 4 tablespoons ice water

Caramelized Onions:
large Spanish or yellow onions, sliced stem to root in ¼ inch thick
3 tablespoons butter
1 tablespoon good green olive oil
1 tablespoon brown sugar
½ teaspoon salt
1 tablespoon of water

Tart:
1 egg, beaten with 1 teaspoon cold water
½ to ¾ cup soft goat cheese, room temperature
2½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 to 3 lbs heirloom tomatoes, sliced ½ inch thick, if using cherries, halve.
12 large and 24 small fresh basil leaves, whole
9 inch tart pan with removable rim
Caramelized Onions:

1. Heat the butter and the olive oil in a large skillet over high heat. When the foam subsides, add the sugar and the salt and stir together well.
2. Add the onions, stirring and tossing to coat them with the butter mixture. Stir gently and frequently for 5 minutes.
3. Lower the heat to medium. Continue to cook approximately 40 minutes, stirring frequently, until onions are deeply browned and a little sticky. Take care not to scorch the onions.
4. Remove the skillet from the heat. Add the water and stir well.
5. ​Set aside.

Crust:*

1. Mix the flour and salt in a processor.
2. Add the butter while processing
3. Add the 1 to 2 tablespoons of ice water as needed, be sparing, you can always add more.
4. Process a few moments until the dough comes together. If the dough is still too crumbly, as a little more of the ice water.
5. Remove the dough and flatten into a circular disk, cover with plastic wrap and refrigerate for at least 30 minutes.

Tart Assembly:

1. Preheat oven to 450°.
2. Roll out dough and press into a 9” tart pan.
3. Bake the crust for 3 minutes, just to set it.
4. Spread the goat cheese across the bottom of the crust.
5. Spoon the caramelized onions on top of the goat cheese evenly.
6. Arrange the sliced tomatoes in a top layer over the onions. Place the large basil leaves across all.
7. Brush the rim of the crust with the egg wash lightly.
8. ​Bake in the oven for 15 to 20 minutes until the tomatoes are soft and the crust is golden brown.

Note: *Frozen pie dough works very well if you’re short of time.