This recipe from friends who relish good food and great cheese!
2 roma tomatoes
3/4 C Birchbark Cloud Creme fresh goat cheese (yes, they specified ours!)
3/4 C caramelized onions
1/2 C crumbly blue cheese
3/4 C Italian breadcrumbs
1 Tablespoon olive oil
Premade pie crust sheets
Cover bottom of a springform pan with pie crust sheet, exteding up the sides of the pan about 3/4 to one inch. Bake the shell according to package directions.
Meanwhile, caramelize 1 medium onion (cut into thin rings) in butter or olive oil.
Slice two roma tomatoes into thin slices.
Once shell is baked, spread Birchbark Cloud Creme on bottom of pie shell.
Arrange caramelized onions on top of goat cheese layer. Then sprinkle with blue cheese. Arrange tomato slices on top of blue cheese. Mix bread crumbs with olive oil and sprinkle on top of tart.
Return tart to a 350-degree oven for 15 – 20 minutes. Allow to cool and firm up 5 min.
Remove from the springform pan and slice like a pie to serve.
Note: measurements may vary a bit according to the size of your springform pan.