Vidalia Onion and Goat Cheese Tart
This savory tart is so easy to make you will want to make sure you always have these ingredients on hand. I love to serve it warm with a lightly dressed arugula green salad.
Tart dough:
1 ½ cup flour
1 tsp. Salt
2 tbsp. Parm cheese
12 tbsp. Butter, cold cut into 1 inch pieces
2 tbsp. Cold water
Preheat oven to 400 degrees.
IN food processor, flour, salt and cheese. Pulse mixture until combined. With motor running , add butter in pieces until mixture is crumbly. Add water until process just until dough comes together, about 10 seconds.
Turn out dough onto floured surface. Cut dough into thirds. Roll two pieces of dough into 12 inch cylinders and line side of 9 inch removeable fluted tart pan.Press in dough until sides are about ¼ inch thick. With a sharp knife, scrap off any excess dough from edge of tart pan. Place last piece of dough in center of tart pan, With heel of hand, press in dough from center to edges until bottom is evenly covered about ¼ inch thick. Prick bottom of dough with fork and bake in oven for 10-12 minutes or until dough is lightly golden in color. Remove from oven until ready to use.
Tart filling:
6 eggs
11 oz. Goat cheese, softened
1- 6 oz. Jar Vidalia onion pesto
2 tbsp. Parm cheese
2 tbsp. Fresh thyme
1 tsp. Salt
1/8 tsp. Freshly cracked black pepper
In medium mixing bowl, whisk together eggs, goat cheese, pesto, parm cheese, thyme, salt and pepper until smooth and thick. Pour into prepared tart shell. Be careful not to overfill. Bake until top of tart is brown and bubbly, about 20-25 minutes. Tart will continue to cook when removed from oven.
Cool slightly and serve in wedges .
Serves 6
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