Caramelized Onion Tart (serves 4-6 as a main course)
3-4 medium onions (red, white, or both!)
1 T butter
1 T olive oil
6 eggs
1/3 c cream (milk or half-n-half works, too)
1 sheet of defrosted puff pastry
4 oz. creamy goat cheese (like chevre) at room temp.
2 t chopped fresh rosemary
salt & pepper to taste
Directions:
1.) Roll out the sheet of puff pastry until it fits into an approx 13x9-inch greased casserole dish or baking pan. Press the pastry into the pan, crimp the edges to form a crust.
2.) Slice 3 to 4 onions into thin circles. Sautee´ for about 30 minutes with butter, olive oil and a pinch of coarse salt in a large skillet over medium/low heat. Caramelize the onions- you’ll know they’re done when they become translucent and begin to get a bit golden.
3.) While onions are cooking, beat 6 eggs and 1/3 c cream with a fork in a bowl. Set aside.
4.) Spread the goat cheese all over the bottom of the puff pastry in the pan forming a base layer of the tart.
5.) When onions are done, spread them evenly over the goat cheese “base layer”. Then pour the egg mixture over the onions. Lastly, sprinkle the top with chopped rosemary, and salt and pepper, if you like.
6.) Bake at 350 degrees for about 30 minutes, or until the egg is set and the crust is golden.
Serve warm. (Lovely with a side salad for brunch or lunch!)
