This savory tart, somewhere between a pizza and a pie, with its free-form crust makes a casual meal served warm.
- 2 Tbs. olive oil, preferably extra-virgin
- 1 large onion, thinly sliced (3 cups)
- ½ lb. sliced cremini mushrooms
- 1 homemade or prepared pie crust for 9-inch pie
- 4 oz. chèvre (goat cheese), crumbled (1 cup)
- 2 tsp. coarsely chopped fresh thyme or rosemary, or ½ tsp. dried
- 2 to 3 medium tomatoes, cut into ¼-inch-thick slices, then cut in half
- salt and pepper to taste.