This versatile tart can be served in large slices as a lunch or supper dish, accompanied by a green salad. In small slices, it makes a nice starter for a dinner party, and in even smaller slices, a tasty snack to serve with cocktails.

This tart freezes well. Unless you own a zillion tart pans, freeze it in the pan, and when it’s solid, remove it from the pan and place it in a resealable plastic bag. When you’re ready to cook or reheat it, put it back in the tart pan and reheat it for 20 minutes.

Serves 6.

FOR THE PASTRY
¾ cup plus 2 tablespoons all-purpose flour
¼ teaspoon kosher salt
½ teaspoon sugar
6 tablespoons unsalted butter, chilled and sliced
1 tablespoon, plus 1 teaspoon ice water.

FOR THE FILLING
1 cup grated mozzarella cheese
1 cup goat cheese
1 recipe Caramelized Onions
½ teaspoon dried thyme rosemary
⅛ teaspoon black pepper

1. To make the dough: Place the flour, salt, and sugar in a food processor fitted with a steel blade and pulse to blend. Add the butter, one slice at a time, and mix until crumbly and there are no clumps of butter left. Add the water and mix until a ball forms, about 30 seconds. Form the dough into a disk, wrap it in plastic wrap or waxed paper, and refrigerate until firm, at least 1 hour

2. Preheat the oven to 325 degrees.

3. Sprinkle flour on the countertop, place the dough on it, and using a rolling pin, roll it out into a 10-inch thick circle. Place it in a 9-inch tart pan. If you are using a pie pan, crimp the edges about half way up the sides: this is a shallow tart. Cover the dough with aluminum foil or waxed paper and fill with pie weights or beans. Bake for 10 minutes. Remove the foil and weights and bake 10 to 12 additional minutes.

4. Raise the temperature to 400 degrees. Line the crust with the mozzarella cheese. Sprinkle with the goat cheese and top with the caramelized onions. Sprinkle with the thyme and pepper. Place in the oven and bake for 15 minutes. Serve immediately or at room temperature.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)