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:
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June 2025
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