Preheat the oven to 350 degrees.
Fit the pie dough into a tartlet pan. Line the shell with parchment paper and fill it with dried beans, rice or pie weights.
Bake for 25 to 35 minutes or until the crust is almost completely cooked.
In a sauté pan, heat the olive oil and cook the fennel for 13 to 15 minutes or until its caramelized.
Scatter the fennel over the bottom of the tart shell and top with the goat cheese. Arrange the tomatoes, slightly overlapping, atop the goat cheese.
Season to taste with salt and pepper and drizzle with olive oil.
Bake for 5 to 7 minutes.
Savory pie dough, fresh or frozen, enough to make 1 pie
3 Tbsp. extra virgin olive oil, plus more for drizzling
2 fennel bulbs, thinly sliced
6 oz. crumbled goat cheese
6 to 8 plum tomatoes, thinly sliced
Salt and pepper
3 Tbsp. extra virgin olive oil, plus more for drizzling
2 fennel bulbs, thinly sliced
6 oz. crumbled goat cheese
6 to 8 plum tomatoes, thinly sliced
Salt and pepper
This article appears in Aug 1-31, 2010.