Caramelized Onion & Goat Cheese Tart

[donotprint]Sweet onions, tangy goat cheese and a light egg custard make a savory tart perfect for a summer lunch or appetizer.  The caramelized onions with thyme and goat cheese are a magical combination.  If you have an  heirloom tomato this time of year, it will make the tart extra lovely.

A tart pan with a removable rim is best so the tart can be removed from the pan. However a pie dish will work in a pinch, just leave it in the dish and it will be more like a quiche.  I like this Anolon tart pan, because it’s non-stick with cool-touch silicon grips. The pan is available at housewares retailers or on line at www.potsandpans.com  for about $20.[/donotprint]

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Caramelized Onion & Goat Cheese Tart

Prep time: 15 minutes
Bake time: 45 minutes
Makes: 8 servings

1            store-bought pie dough  (single crust, see note)
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  salt, divided
1/4        teaspoon ground 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. Line dough with parchment paper and fill with uncooked rice or beans. Bake 10-12 minutes. Remove paper and weights and continue baking about 5 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, 1/4 teaspoon salt and thyme over medium-low heat until very soft and browned, about 20 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.

Kitchen notes:
Make Rosie’s Short-Cut Pie Crust or use Trader Joe’s frozen pie dough which is very good.
If you’re in a hurry you can skip pre-baking the crust but it will be a little soft.

Recipe and photo by Rosemary Mark for Anolon Cookware.