Tomato, Onion & Goat Cheese Tart

• 1 refrigerated pie crust
• 2-3 large tomatoes, sliced- to make rounds
• 1 lg yellow onion, sliced lengthwise
• 1T balsamic vinegar
• Olive oil
• 1 lb assorted fresh mushrooms, sliced (shitake, cremini, button, white--whatever looks good, or just keep it simple and only use white)
• 5-7 oz crumbled herb crusted goat cheese (Preisdente makes a good one)
• S&P

1. Preheat oven to 425.
2. Roll out piecrust on oven sheet. Crimp edges to make about 1/2in high border. Bake for 5-10 minutes, until lightly golden. Set aside.
3. Preheat oven to 375.
4. Saute onion in olive oil for 2-3 minutes. Add balsamic vinegar and a dash of salt and pepper. Carmelize-about 10 minutes.
5. In seperate pan, saute mushrooms until a little underdone.
6. Toss onions and mushrooms together.
7. Put about half of the goat cheese on piecrust. Top with mushroom and onion mixture. Top with tomatoes-Splay tomatoes out to make a nice circular pattern (more appealing). Top with remaining goat cheese.
8. Bake for about 20 minutes until golden brown and bubbly.

crust, tomatoes, yellow onion, t, olive oil, mushrooms, goat cheese, sp

Taken from www.epicurious.com/recipes/member/views/tomato-onion-goat-cheese-tart-1274140 (may not work)