Ingredients:

For onion filling:
8 large onions
½ bunch fresh thyme, or about 8 sprigs
Salt
Olive oil

 

Tart dough:
1 ½ cups AP flour
6 T unsalted butter
½ t salt
3-4T cold water

 

6-8 oz. Laura Chenel goat cheese or any type of goat cheese that has a dry, cumbly texture

 

Directions:

For tart dough:
1. Preheat oven to 350º.
2. In a food processor combine flour, salt and butter until it resembles coarse meal.
3. Slowly add water until dough sticks together when pressed.
4. Remove dough from processor and form into a disk. Wrap dough in plastic and
refrigerate for at least an hour.
5. To roll out dough, lightly flour your work surface and pound dough a few times
with your rolling pin to soften dough. Roll evenly, rotating the dough every so
often to ensure even distribution. Roll to approximately ¼ inch thickness and
prick dough with a fork. Gently place dough in a 9 inch tart mold or cut and place
in individual molds.

6. To keep dough from rising or shrinking too much, place parchment paper on to
of dough and weigh down with pie weights or dry beans. Par bake shells for
about 15 minutes or until dough turns a light golden color. Place on rack to
cool.

For onion filling:
1. Peel onions and cut in half from top to root end. Remove core, and slice thinly.
2. In a large pot, heat oil over medium/high heat. Place onions in pot and stir. To
really make this recipe work, your onions will need to cook long and slow for the
next 4-6 hours, so save this recipe for a big kitchen day. When your onions start
to stick to the bottom, the sugars are just beginning to carmelize and you’ve
probably got another hour to and hour and a half before they are ready.
3. In the meantime, pick the thyme leaves and rough chop. When onions are ready,
season them with salt and pepper and add your thyme. Cool onions or place
directly in tart mold.
4. Crumble goat cheese over the top of tart and bake until cheese is golden brown!

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