Ever since I cleaned out my fridge for Thanksgiving, I’ve been obsessive about keeping it neat and orderly. Same with the freezer – I’m committed to using all my leftovers and lost frozen-foods before they go bad. We all waste so much, the least I can do is try…
So that’s why I took a leftover disk of pate sucree out of the freezer to thaw recently. I had made the pate sucree for my pear frangipane tart, so the crust was a bit sweet, but it turned out perfectly with the lemony goat cheese and caramelized onions in my savory tart.
I looked at a few recipes before starting, using lots of cues from Ina Garten (if you have to make your own crust, check out her recipe). Here’s how I did it…
Goat Cheese and Caramelized Onion Tart
Ingredients (serves 4):
- 1 recipe tart crust (most make enough for 2 crusts – you’ll only need one here)
- 8 oz. your favorite goat cheese (plain or herbed)
- 2 T basil, chopped (or any herbs you have on hand)
- 2 eggs
- 1/2 c. milk or cream
- 1 onion, any color, sliced
Preheat oven to 350 F. Roll dough out to fit your tart pan and pat into place. Place buttered foil on dough surface and fill with pie weights. Bake 10 minutes, then remove weights and prick dough all over with fork. Return to oven and bake another 10 minutes, until lightly browned. Set aside to cool a bit.
Meanwhile, saute onion with a drizzle of EVOO and S&P until browned at the edges. Add a dash of balsamic vinegar, if you have it, and mix to combine. When caramelized to your taste, spoon onion into bottom of tart shell.
In food processor, mix goat cheese, milk, eggs, herbs, 1/4 tsp salt and 1/8 tsp pepper. Pour mixture over onions in tart shell.
Bake 25-30 min, until custard is set. Cool another 10 minutes, while you make a simple salad of winter greens and more balsamic vinegar.
Slice and serve!
Yummy. This is not only a delicious vegetarian dinner entree, but we enjoyed it for breakfast, too. The crust is so buttery and perfect, even if its first purpose was to hold a decadent confection.
Here’s to tarts made with “real” crust! Enjoy, friends xoxo