Caramelized Onion and Goat Cheese Tart with Thyme
From a Chef's Kitchen
Caramelized Onion and Goat Cheese Tart with Thyme has a flaky, buttery crust, onions cooked until practically melted, tangy goat cheese and fresh thyme. It's a lovely French-inspired dish for a spring brunch or as
- 1½ cups all-purpose flour
- 10 tablespoons unsalted butter (1 stick plus 2 tablespoons), cold and cut into small pieces
- 1 teaspoon sugar
- ¼ teaspoon salt
- 4 tablespoons ice water, or more as necessary
- cooking spray
- ¼ cup canola oil
- 2 tablespoons butter
- 2 large yellow onions, halved and thinly sliced
- 2 cloves garlic (minced)
- 4 ounces crumbled goat cheese
- 1 tablespoon chopped fresh thyme
- 2 large eggs
- 1 cup heavy cream or half-and-half
- 1 teaspoon salt
- freshly ground black pepper
- CRUST: Combine the flour, butter, sugar and salt in a food processor. Pulse until crumbly. Alternately, combine in a bowl and cut the flour mixture into the butter with a pastry blender until crumbly. Add the water and continue to mix until the dough clings together.
- Spray an 11-inch tart pan with cooking spray. Press the dough evenly into the tart pan and up the sides.
- With a fork, prick the bottom of the dough in several places. Place in the freezer for 15 minutes.
- Preheat oven to 375 degrees. Place a piece of parchment paper over the crust and fill with pie weights or old beans, rice or lentils.
- Bake for 15-18 minutes or until crust is lightly baked through. Let cool.
- FILLING: Melt butter with oil over medium-high heat in a large skillet or saute pan. Add the onion, reduce heat to medium-low, cover and cook 30 minutes, stirring occasionally and watching so onions don't burn.
- Remove the cover and continue cooking another 20-30 minutes or as needed until onions are very soft and golden. Add the garlic and cook 1-2 minutes or until fragrant.
- Drain off any excess fat/liquid and let cool. Stir in goat cheese and thyme.
- Place onion and cheese mixture in prepared crust and spread evenly.
- Whisk eggs and cream (or half-and-half) together in a small bowl. Add salt and black pepper. Pour over onions.
- Bake for 25-30 minutes or until the center is firm to the touch and tart is lightly golden.
View the recipe instructions at From a Chef's Kitchen