Caramelized Onion and Goat Cheese Tart
|1 store-bought pie dough (single crust)|
3-4 cups thinly sliced onion (halved and cut in vertical strips)
2 tablespoons butter
1 teaspoon dried thyme or 1 tablespoon fresh, chopped
2 tablespoons all-purpose flour
1 cup whole milk
1/2 teaspoon each salt, divided
1/4 teaspoon pepper
3 ounces crumbled goat cheese (3/4 cup)
1 medium tomato, thinly sliced
1. Preheat oven to 400°F. Roll dough to a 12-inch circle. Press into a 10-inch tart pan with removable sides, folding dough in a double layer around edge. Prick bottom and sides of dough. Bake 10-12 minutes until lightly browned, pricking any air bubbles to release steam. Cool. (See note). Reduce oven to 350°F.
2. In a large skillet cook onions with butter and thyme over medium-low heat until very soft and browned, about 15 minutes stirring occasionally.
3. Whisk eggs and flour until smooth. Stir in milk, 1/4 teaspoon salt and pepper.
4. Place tart on a baking sheet (to catch any spills). Spread onions and goat cheese evenly on crust. Pour egg mixture over. Arrange tomato slices on top.
5. Bake at 350°F for 45 minutes or until custard is set and top is very lightly browned. Let stand 10 minutes. Remove pan rim and cut into wedges to serve.
Note: Can omit pre-baking crust if desired. Bottom crust will be softer.