Caramelised Onion and Goats Cheese Tart with Thyme

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Caramelised Onion and Goats Cheese Tart with Thyme

This recipe for caramelised onion and goats cheese tart is packed full of flavor. The sweetness of the onions and the tangy flavor of the goat’s cheese is just the perfect match of flavors.

Prep Time45

Cook Time30

Total Time1 15

Course: Dinner

Cuisine: French

Diet: Gluten Free, Vegetarian

Servings:

Calories: 291kcal

Author: Laura Sirkovsky-Kauffman

Equipment

1 Food Processor
1 Frying pan
1 Tart Tin
1 Baking Sheet

Ingredients

2 Onions Sweet Onion
4 Oz Goat Cheese You want it to easily crumble
2 teaspoon Cayenne Pepper
2 tablespoon Fresh Thyme Leaves
1 ½ Cup Flour Gluten Free- Cup4Cup for the crust
3 Eggs 2 are for the tart filling and 1 is for the crust
8 tablespoon Butter
¾ Cup Half & Half
½ teaspoon Salt
½ teaspoon Black Pepper

Instructions

First thing to do is set the oven to 375°F
Make the tart crust: If you are making my crust, in the bowl of a food processor place the butter, egg, flour, and water. Pulse until it comes together to form the dough.
Put the dough into the tart pan: I like to use a tart tin with a removable bottom but you don’t have to, just makes it easier for when you want to slice it. You can either roll out the dough between two pieces of parchment paper and lay it over the tarty tin and mold it in. Or, dump the dough into the tin and press it to fit with your fingers.
Par bake the crust: Cover it with parchment paper and place pie weights over the crust. Bake for 15 minutes. Remove from the oven and set aside.
Make the filling: In a large frying pan, place the butter and cook down the onions. Caramelized onions are a deep golden brown when done. While the onions are cooking down, place in half & half into a medium sized bowl. Add the eggs, cayenne, and thyme leaves. Whisk together.
Put it together: Place the tart in on a baking tray. Line the bottom of the tart with the onions and crumble up the cheese. Scatter it around. Pour the mixture in. Place in the oven and bake for 30 minutes. You want the filling to be firm and the tart to be golden brown.Let it sit: For 5 minutes and then serve immediately. Top with more thyme if desired.

Notes

Look at the Tips and Tricks section

Nutrition