Goat Cheese, Onion, and Tomato Tart

Sorry for the long lull, folks. This recipe is from Gourmet, I'm not sure if it's from the magazine or one of their cookbooks. My dad made it one time when I was visiting, and now it's a summer tradition for me. It's good both hot or cold, and I serve it with a simple side of baby greens tossed with vinaigrette.

You need:

1 (9-inch) prepared pie dough, thawed if frozen
3 tablespoons olive oil
1 large onion, very thinly sliced
6 oz. crumbled goat cheese (1 1/3 cups)
1 lb. plum tomatoes, thinly sliced crosswise

To prepare:

• Preheat oven to 375ºF.
  
• If necessary, roll out dough on a lightly floured surface into an 11-inch round and fit into tart pan.
  
• Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge.
  
• Lightly prick bottom and sides with a fork.
  
• Line tart shell with foil and fill with pie weights [I use dried beans, it's cheaper].
  
• Bake in middle of oven until pastry is pale golden around rim, about 20 minutes.
  
• Carefully remove foil and weights and bake until golden all over, 8 to 10 minutes more.
  
• Cool in pan on a rack.
  
• While tart shell is baking, heat 2 tablespoons olive 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.
  
• Preheat broiler.
  
• Spread onion over bottom of tart shell and top with 1 rounded cup goat cheese.
  
• Arrange tomatoes, slightly overlapping, in concentric circles over cheese.
  
• Sprinkle with remaining cheese and salt and black pepper to taste and drizzle with remaining tablespoon oil.
  
• Put foil over edge of crust to prevent over browning.
  
• Put tart pan on baking sheet and broil tart about 7 inches from heat until cheese starts to brown slightly, 3 to 4 minutes.

I've also used a frozen pie crust already in a foil pan and just blind-baked it according to package directions.  I'm considering trying to substitute beets instead of tomatoes for the tomato-haters out there, I'll let you all know how it goes.