I am a tartlette

Well, it's true. I do goofy stuff all the time and when I get into something, I really get into it. I'm pretty psyched about this recipe today and I hope you are too. It's definitely something to do on a Sunday morning though, because who has time to do this on any other day.
You can make the pastry dough ahead of time, bake it until it's almost done and then chill or freeze it until you are ready to use. I made the crusts yesterday, when I had some time, and then did the rest this morning.

Tart Crust Recipe (makes enough for 4 tarts)
1 c. whole wheat pastry flour
pinch of sea salt
1 tbsp. plain fat free yogurt
1 tbsp. crumbled goat cheese
1 tbsp. olive oil
about 3 tbsp. ice water

Preheat oven to 375.

The easiest way that I have found to do this is in a food processor. Put everything in the food processor except for the ice water. Pulse it until it starts to form pea sized balls. Then slowly add the water one tablespoon at a time through the food processor feed tube. You probably won't need all of the water. Keep pulsing the food processor until a soft ball forms. Then the dough is done.

Roll the dough into a lag between your hand and cut it into four equal pieces. Shape it into a disc and lay it on a floured work surface. Roll each of the discs out into a circular round that is about 1 inch bigger than the diameter of the tart pan.

Place the crust into the tart pan. Take the excess dough and fold it down along the edge of the crust around rim of the tart pan (but not over the rim, otherwise you won't be able to get the tart out of the pan). Basically, you want to make the edges of the crust a little thicker than the bottom so that it will hold nicely when you take it out.

Fill each tart with either pie baking beads, or rice (I use rice since I don't have the beads). This will keep the crust from rising. Bake for about 10 minutes.

Tomato, Onion and Goat Cheese Tart Recipe
Basic Tart Crust (above)
4 eggs
1/4 c. skim milk
4 thinly sliced rounds of vidalia onion
1/4 c. diced onion
1 tsp. herbs de Provence
4 tsp. crumbled goat cheese
4 thinly sliced rounds of tomato
salt and pepper to taste

Preheat oven to 375.

In a medium bowl, crack the 4 eggs and add the milk and chopped onion. Whisk until blended. Season with salt, pepper and herbs de Provence.

Remove the seeds from the tomato, and dry the tomato between a few paper towels. If you don't do this step, the tomato will be too wet for the tart.

Put the thinly sliced onion round in the bottom of each tart pan. Then fill with the egg mixture (careful not to over fill - you'll probably have some left over egg mixture, depending on how deep your tart pans are).

Then place one tomato on each tart and sprinkle with goat cheese.

Place the tart pans on a cookie sheet, to avoid any overflow from making a mess in your oven. Bake at 375 for about 30-35 minutes. Let cool about 10 minutes and then remove the tarts from the tart pans.

Enjoy!