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.

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