Improvised Tomato Tart

Two days, two birthday potlucks, two tomato tarts. No recipe here, just a refrigerated pie crust filled with things I like. Can’t wait to make this again with in season tomatoes, and a scratch made crust after I get a few baking classes under my belt. Roll out a pie crust on a baking sheet to about 14-inches, until dough is pretty thin. I stupidly did this one on the cutting board, was almost impossible to transfer once it was done. Sprinkle with goat cheese (I used 1/2 a 3 ounce log from Publix), caramelized onions, and basil. Top with tomatoes and the rest of the goat cheese and crimp the edges. Bake at 400 degrees for 20 minutes and top with a little more fresh basil. Once cool, cut into wedges or squares. change the filling as much as you like–the cook time just warms the toppings through and browns the crust. Definitely a crowd pleaser.

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