Tomato, Caramelized Onion and Goat Cheese Tart with Parmigianino Pepper Crust

Serves: 8 | Prep time: minutes

Directions

To make the crust; Put the dry ingredients and cheese in a medium bowl and work in the shortening with your fingers until it resembles very coarse meal. Add the milk as needed to combine the ingredients and just bring them together. Pour it out into a piece of plastic wrap, ball it together and refrigerate while you cook the onions. Latter, on a well-floured surface roll out the dough with a firm push of a rolling pin to about an 1 /8 of an inch thick. With a thin spatula, lift one side and flop it over your pin, then gently roll the dough around the pin to transfer it to a 10" tart or pie shell, if it tears you can mend it with a bit of milk, it is important you do not stretch the dough to fit as it will shrink back where it was while baking. Trim the excess by pressing the dough against the edges of the pan. Prick the bottom a few times with a fork & bake it at 350 on the bottom oven shelf until golden. Spread onions on bottom of tarts, top with cheese, then tomatoes in concentric circles, drizzle with a bit of oil and season with salt and pepper. Hold at this point if you choose to serve latter. Broil or bake hot just to meld and touch with color, top with basil & serve. Brought to you by Lynette of Pure Joy Catering

Ingredients

• Crust
• 1 1/2 cups all-purpose flour
• 1/4 tsp. salt
• ½ tsp. fresh ground pepper
• 1/2 tsp. sugar
• 3 T. grated parmesan
• 1/2 cup cold Crisco
• Approx. 1/4 cup cold milk
• Filling
• 2 sliced onions, slowly sautéed till deep brown with thyme and white wine
• 1/3 lb goat cheese
• 1 lb good tomatoes
• good virgin olive oil
• sea salt & fresh ground pepper
• 1 small bunch basil

Submitted by BizGirl online at
http://bestpartyever.com/recipes/show/149-Tomato-Caramelized-Onion-and-Goat-Cheese-Tart-with-Parmigianino-Pepper-Crust

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