Tomato and Goat Cheese Tart

I got this recipe from a personal chef and it's perfect for a luncheon or dinner on a hot day with a side salad. It's particularly good when heirloom tomatoes are abundant. It's very easy, delicious and great if you have a vegetarian in your life.

1 pie crust - you can purchase one and shape into a tart pan or make your own from scratch (it's really easy, I promise and much better than most packaged brands) from just about any recipe book. I usually use the one in Joy of Cooking and using whole wheat pastry flour gives it a nice rustic feel.

1 sweet onion
1 T olive oil
4-5oz of chevre (goat cheese), you can use plain, herbed or peppered
1.5lbs of mixed tomatoes - different colored tomatoes really make this tart extra beautiful
Fresh basil
Salt and pepper

Bake tart crust for 10 minutes at 350 degrees. When crust is done baking, preheat broiler. Meanwhile, thinly slice the onion and saute over medium heat in olive oil until beginning to caramelize. Spread sauteed onion in cooked tart crust, crumble half of the chevre over the onion. Arrange the tomatoes on top, sprinkle with salt and freshly cracked pepper. Crumble the rest of the chevre over tomatoes.

Place tart on baking sheet. Use thin pieces of tinfoil to protect edges of crust (they will burn otherwise). Bake on top rack of oven under broiler for about 10 minutes, but check to make sure cheese is not burning. It may take a minute or two longer to get the tomatoes lightly cooked - keep a close eye on it. Remove from oven, cool, and top with basil