-
1
Preheat oven to 375F.
-
2
If necessary, roll out dough on a lightly floured surface into an 11-inch round and fit into tart pan.
-
3
Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge.
-
4
Lightly prick bottom and sides with a fork.
-
5
Line tart shell with foil and fill with pie weights.
-
6
Bake in middle of oven until pastry is pale golden around rim, about 20 minutes.
-
7
Carefully remove weights and foil and bake until golden all over, 8 to 10 minutes more.
-
8
Cool in pan on a rack.
-
9
While tart shell is baking, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, then cook onion with salt and black pepper to taste, stirring frequently, until golden brown, 15 to 20 minutes.
-
10
Preheat broiler.
-
11
Spread onion over bottom of tart shell and top with 1 rounded cup goat cheese.
-
12
Arrange tomatoes, slightly overlapping, in concentric circles over cheese.
-
13
Sprinkle with remaining cheese and salt and pepper to taste and drizzle with remaining tablespoon oil.
-
14
Put foil over edge of crust (to prevent overbrowning).
-
15
Put tart pan on a baking sheet and broil tart about 7 inches from heat until cheese starts to brown slightly, 3 to 4 minutes.
