real life test kitchen: onion and goat cheese tart


Several months ago, I nonchalantly invited my boyfriend’s family to a brunch at our apartment. They were going to be in town for his graduation from dental school and I thought it would be nice to enjoy a home-cooked meal amongst the legion of restaurant lunches and dinners. I guess I wasn’t really thinking about the fact that we would need to have our new living situation well squared away before they arrived. Knowing I had a limited amount of time to have everything in order really lit a fire under my you-know-what. I was a shopping, organizing, cleaning machine, and this past weekend, it seriously paid off. Not only did the apartment look great in time for our guests, but the brunch went off without a hitch. One of the meal highlights was a Caramelized Onion and Goat Cheese Tart. It was a recipe idea from my boss and it worked out beautifully. Everyone seemed to enjoy it and I had the last piece for breakfast just the other day — still good! –Erica P. Click for Erica’s tart recipe!


Carmelized Onion and Goat Cheese Tart
First, prepare a standard tart-crust recipe for a 9- or 10-inch tart pan. I used a cornmeal crust to add some heft and crunch to the dish, but a basic crust would be just as delicious. Make sure you pre-bake the tart crust to keep it from going soggy.

To make the filling: Caramelize 3 large onions in a pat of butter until meltingly sweet and tender; set aside. Next, puree a small log (mine was 4 ounces) of goat cheese, a couple of eggs, a pinch each of salt and pepper, a splash of milk, 1 to 2 Tbsp. fresh thyme leaves, and a whole lotta grated parmesan in a food processor or blender. Pour the mixture into the pre-baked tart shell and top with the caramelized onions. Sprinkle with some more fresh thyme and some toasted pine nuts, then pop in a 350F oven until golden and set. Mine took just 25 minutes and it was ready to eat.

Ellen P.

My mouth is watering for lunch and it’s just 10 a.m.! This sounds delicious and I love how easy you make it sound. Even I would attempt this tart.

IBA

The tart tastes as good as it looks!

chad

sounds yummy

I’m a big fan of any recipe that works on the basis of pats, splashes and a “whole lotta” parmesan. Sounds delicious.

Glad to hear the brunch worked out well. Meeting the parents can be a stressful situation but a great meal is a good way to ease the tension.

Looking forward to more Erica P. signature recipes in the future.

Susmita

Looks great! I wonder if it would work with some beaten egg whites, to make it lighter, instead of two whole eggs? I love the addition of the toasted pine nuts.

Ann K.

Do I see pine nuts in the photo? I don’t see them mentioned in the recipe…but I’m a sucker for any kind of onion/cheese tart!

Ann K.

OK, I need another cup of coffee—I see them in the recipe!! Argh…I’m blushing with embarrassment…

shelterrific » Blog Archive » five things we learned last week

[...] 4. Erica’s onion and goat cheese tart is a hit. Susmita wrote: “Looks great! I wonder if it would work with some beaten egg whites, to make it lighter, instead of two whole eggs? I love the addition of the toasted pine nuts.” Click here for the recipe. [...]

made this last night in more of a quiche form (used a frozen pie crust and doubled most of the recipe, except for the onions) and turned out quite well — thanks for the recipe! was super easy too — love that!!

I really love goat cheese desserts, their are awesome. If I have guests, I just make goat cheese deserts and they love it. Are there any other good uses for goat cheese?