Caramelized Onion-Tomato Tart

4 large tomatoes, peeled and thinly sliced crosswise
1 (9-inch) lightly baked piecrust
3 tablespoons Ariston olive oil
1 large sweet onion, thinly sliced
4 oz. crumbled goat cheese
½ cup fresh basil leaves

Place sliced tomatoes on a layer of paper towels to drain. Sprinkle with salt. While tomatoes rest, cook onions in 2 tablespoons of olive oil over low heat until golden brown (about 20 minutes). Spread caramelized onions on bottom of piecrust. Top with 1/3 goat cheese crumbles. Top with layers of tomato, basil, and goat cheese, ending with tomatoes on top of pie. Drizzle with remaining tablespoon of oil. Bake tart at 375 degrees for 35 minutes or until bubbly. (Crimp foil on crust edges, if needed, to prevent over-browning.)