Unfold pie crust dough onto a lightly floured surface and gently roll into an 11 x 11 inch square. Using a 6 in wide saucer or other round object as a guide, cut 2 rounds from the dough. Repeat with the second sheet of dough to make a total of 4 circles. Place the dough circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat oven to 425 degrees
Heat 3 T olive oil in large skillet over medium heat. Add the onions and garlic. Sauté for 2-3 minutes, stirring frequently to prevent garlic from burning. When onions are translucent, add 1/2 tsp salt and 1/4 tsp pepper and continue to cook another 3 minutes. Remove from heat.
Remove dough from refrigerator. Sprinkle 1 T Parmesan cheese in the center of each circle. Place 1/4 of the onion mixture on each circle, leaving a 1 to 2 inch border. Crumble 1 oz. of the goat cheese on top of the onions. Place 1-2 slices of tomato (depending of the size) in the center of each tart. Brush the tomato lightly with olive oil, then sprinkle with basil, salt and pepper. Can also place 4-5 shards of cheese on top. Using both hands, crimp the side of the dough to form a “bowl”. Bake for 20-30 minutes until the crust is golden brown. Serve hot or warm. Can also drizzle a little balsamic vinegar over top right before serving.

Tomato and Herb Tarts

“Haters gonna hate…potatoes gonna potate”