Goat Cheese, Tomato, and Caramelized Onion Tart
Inspired by Mediterranean classics such as pissaladiere and focaccia, this tart has a soft, chewy, rosemary-imbued crust. Sweet caramelized onions and roasted tomatoes settle in next to piquant black olives and goat cheese.
- Servings: 8
Source: Martha Stewart Living, March 2006
- 1/4 cup extra-virgin olive oil, plus more for baking sheet
- Rosemary Dough
- 2 medium onions, halved and thinly sliced
- 1 1/4 teaspoons coarse salt
- 1 pint grape tomatoes
- 1/2 cup chopped, pitted black olives
- 6 ounces fresh goat cheese, crumbled
- Fresh rosemary sprigs, for garnish
Preheat oven to 425 degrees. Brush an 18-by- 12 1/2-inch rimmed baking sheet with oil. Place dough on sheet; press into a rounded rectangle, about 14 by 12 inches.
Heat 2 tablespoons oil in a medium skillet over medium-high heat. Add onions and salt. Cook, stirring occasionally, until golden, about 12 minutes; transfer to a bowl. Add tomatoes and remaining 2 tablespoons oil to the skillet. Cover; cook, stirring occasionally, until tomatoes collapse, about 10 minutes.
Scatter olives, onions, tomatoes, and cheese over dough. Bake until crust is golden, 25 to 30 minutes. Let cool 10 minutes. Serve, garnished with rosemary.