When I saw the name of this week’s recipe, I wondered whether I would want this tart for breakfast or dinner. Although there are no eggs in this dish, it feels reminiscent of a quiche, a nice savory pie to be enjoyed with some fruit and a mimosa. Alternately, I can imagine eating this tart with a salad of mixed greens and a glass of syrah. (Although I envision some form of wine with either serving, I am sure it would be just as tasty with a glass of seltzer.)
Regardless to what time of day you decide to serve this tart, whose recipe is courtesy of The Inn Above Onion Creek, it is sure to be enjoyed by all.
- Your favorite pie crust recipe or frozen pie crust, pre-cooked
- 6 large yellow onions, julienned
- 1 Tb. butter
- 1 tsp. fresh thyme, minced
- Salt and pepper to taste
- 2 oz. fresh chevre
- 1 ½ cups balsamic vinegar, reduced to 1/3 cup
- Preheat a large skillet. Add butter. When butter melts, add onions.
- Caramelize onions over medium-low heat while stirring often.
- If bottom of skillet begins to accumulate “fond”, add water and scrape.
- When onions are a dark golden brown add the thyme, salt and pepper. Let onion mixture cool to room temperature.
- Preheat oven to 350 degrees. Fill the tart with onion mixture and smooth with spatula.
- Crumble the chevre over the tart.
- Bake until the onions are bubbling and the chevre is slightly melted and golden in color. Slice tart, plate, and drizzle with balsamic reduction.