Red and White Onion Tart
Ingredients
tart crust
- 1⅓ cups flour
- 5 tablespoons unsalted butter, cubed
- 1 tablespoon yogurt or sour cream
- 4 tablespoons ice cold water
Filling
- 3 white (or yellow) onions, thinly sliced
- 2 red onions, thinly sliced
- 2 tablespoons butter
- ½ teaspoon sugar
- ¾ teaspoon sea salt (or kosher salt)
- 6 ounces goat cheese
- 1 egg
- ⅓ cup half and half or light cream
- ½ teaspoon herbs de Provence
- ½-1 teaspoon fresh thyme, finely chopped
Instructions
Tart Crust
- In a food processor, pulse flour and butter until crumbs form. Add yogurt, pulse again, then stream in water until dough forms into a ball. Remove and knead slightly, shape flat and refrigerate for 30 minutes. Preheat oven to 375°F. Roll dough ¼ inch thick and place into 9-inch tart pan. Press the dough to fit and trim the edges. Bake for 15 minutes.
Filling
- Sautee red and white onions separately for a more balanced presentation. Otherwise, melt butter in a large skillet over medium heat, add onions, sprinkle sugar and salt, and cover. Turn heat to low and cook covered for 10 minutes, then an additional 5 minutes uncovered, until soft and caramelized. Turn the onions frequently for even cooking and color. Cool slightly and reserve ½ to 1 cup onions for topping. In a food processor, blend cheese, egg, half and half, and herbs de Provence until smooth. Combine cheese mixture with sautéed onions and spoon into baked tart crust. Top with reserved onions, arranging so both kinds of onions are visible and patterned. Sprinkle fresh thyme on top. Bake 40 minutes at 375˚F, until crust is golden brown and tart is set.
