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To make the tart dough:
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1) Put flour, salt & sugar in food processor and pulse to blend.
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Sprinkle the pieces of (VERY COLD) butter over dry ingredients.
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Pulse until butter pieces are reduced to small pieces.
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2) Sprinkle ice water evenly over dry ingredients & butter, pulse until small clumps form.
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(You may add more ice water as needed.)
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3) Take dough out of processor, press together lightly to form ball.
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Divide in half, pat each half into a disc, and wrap each in plastic wrap or waxed paper.
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Chill for 30 minutes.
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To make tarts:
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1) Preheat oven to 375 degrees Fahrenheit.
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2) Thinly slice onion and cook in 1/2 tablespoon of olive oil over medium-low heat until nicely caramelized.
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(This should take about 10-15 minutes.)
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Season with salt and pepper.
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3) While onions cook, de-seed and slice your tomato.
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Season lightly with salt and pepper.
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4) Remove tart dough from refrigerator and roll out into discs a bit larger than your tart pans.
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Be sure to BUTTER your tart pans (trust me on this one), and then place the dough into the pan, pressing it lightly into the bottom and sides of pan.
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5) Time to layer in the tart ingredients!
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Put a layer of freshly grated Parmesan on the bottom of the tart, followed by some of your caramelized onions.
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Place tomato slices on topyou might have to cut your slices into smaller pieces to get them to layer nicely.
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Crumble goat cheese onto the top of the tomatoes.
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Drizzle a little bit of olive oil over the top, then sprinkle with pepper.
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Fold the edges of the tart dough around the top.
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(Its a lovely rustic look.)
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Brush the exposed edges with lightly beaten egg.
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6) Bake your tarts for 20-30 minutes, or until the crusts are golden brown.
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Note: You can easily scale this up for a larger crowd and bake it in a full-sized tart or pie pan.
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Use your favorite pie dough recipe, or even use a store-bought pie crust!
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Trust me, this one is easy, delicious, and VERY impressive-looking!
