Deep Dish Tart

Jen Ren 2020-06-29 1 minute read

Adapted in June 2020 from Epicurious.


  • 2 pie dough/crusts
  • 1 log of goat cheese (about 10 oz)
  • 4 medium onions (or 3 large onions), any kind
  • 1 can tomato sauce
  • dried oregano, thyme, and/or basil
  • olive oil
  • freshly ground black pepper
  • kosher salt


Preheat the oven to 375F. Line pie/tart pans with pie dough. Let 12-inch overhang the edges. Bake the dough for about 20 minutes.

While baking the shell, prepare the onions and tomato sauce. thinly slice and caramelize the onions with the olive oil. Add salt and pepper to taste. Heat the tomato sauce in a saucepan with the dried herbs. No need to boil, just incorporate the spices and flavors.

Once the shells are ready, layer the caramelized onions on the bottom, then crumble the goat cheese. Finally, pour the tomato sauce on top. Return the pie/tarts to the oven, with broiler on low for 5 minutes.