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Caramelized Onion and Goat Cheese Tart

Anolon Cookware

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
4 eggs
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 400F. 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 350F.
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 350F 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.