Feeling very French lately! I made this goat cheese onion tart with the other crust (the package comes with two rounds). It is filled with caramelized onions and a layer of savory goat cheese cheesecake (really!). The lovely golden colour comes from slow long baking. Mache is one of my favourite salad greens because of its texture and slightly nutty flavour. I think it is a great match for the tart. This tart is very easy to cut (neat neat cuts without effort) and it is delicious at room temperature. Although it is snowing outside, I just want to take it out to a picnic somewhere with a bottle of lemonade and some cherries.
You can see from the picture below what the tart looked like when it was fresh out of the oven, cooled down to room temperature, and finally ready to serve.
- 1 round of Pillsbury pre-rolled pie dough
- 3 large Spanish onion, thinly sliced
- 300g mild goat cheese, softened
- 127g unsalted butter, softened
- 185mL sour cream
- 3 large eggs
- salt, pepper to taste
- Unroll pie dough to a 11" ceramic tart plate. Prick and bake according to package direction.
- Preheat oven to 375F.
- In a large skillet, heat 1 tbsp of olive oil. In medium high heat, slowly cook the onion without disturbing them often so that they caramelize to a deep brown colour. Spoon onion to baked crust.
- In a mixing bowl, use the paddle attachment to mix goat cheese, butter, and sour cream until smooth. Add eggs one by one until throughly blended. Add salt and pepper to taste.
- Pour the custard over the onion and smooth with an offset spatula. Bake for about 50 minutes until golden.
- Cool to room temperature and enjoy!