Goat Cheese and Onion Tart

Name: Goat Cheese and Onion Tart
Yield: Serves 8
Ingredients: 1 1/4 cups all-purpose flour, plus more for rolling; 1/2 teaspoon kosher salt; 8 tablespoons (1 stick) butter, cut into 1-inch pieces, chilled; 4 to 6 tablespoons ice water, as needed; 1 tablespoon unsalted butter; 1 tablespoon canola oil; 2 large onions, halved and thinly sliced; 1 tablespoon finely chopped fresh thyme; 3 large eggs; 3 tablespoons cream cheese, at room temperature; 1 cup heavy cream; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 6 ounces fresh goat cheese, cut into small pieces; Parsley Pesto (page 24); Herb Salad (recipe follows); 1 cup dry red wine, preferably Pinot Noir; 2 tablespoons red wine vinegar; 1 tablespoon honey; Kosher salt and freshly ground black pepper; 6 tablespoons extra virgin olive oil; 2 ounces mesclun greens; 1/4 cup fresh chervil leaves; 1/4 cup fresh flat-leaf parsley leaves; 2 tablespoons coarsely chopped fresh tarragon; (serves 8)

December 14, 2011

This classic French bistro dish is a delicious way to start a meal. Just as good at room temperature as it is hot, it’s a versatile appetizer that can be made ahead of time and even served as cocktail party fare. Thin rings of onion, caramelized until sweet and golden brown, are covered with a rich and eggy custard, topped with tangy crumbles of fresh goat cheese, and baked in a delicate crust much like a quiche. (In fact, this would also do very well at brunch!) Home-grown ingredients like local onions and a good American goat cheese, such as one from Coach Farm or California’s Laura Chenel, steer this tart from purely French to positively American. A cool salad of tender mesclun greens, lemony parsley, delicate chervil, and tarragon is tossed in a bright vinaigrette made with a reduction of fruity Pinot Noir. Plate the salad directly atop the tart so that each bite contains a bit of buttery crust, savory filling, and fresh herbs.

Recipe notes

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