Sweet onions, tangy goat cheese and a light egg custard filling make an elegant tart perfect for a light lunch or appetizer. Serve warm or room temperature.
- All Purpose Flour
- crumbled goat cheese
- dried thyme
- store-bought pie dough
- thinly sliced onion
- thinly sliced
- Whole milk
- Preheat oven to 400Â°F. Roll dough to a 12-inch circle. Press into a 10-inch tart pan with removable sides, folding dough in a double layer around edge. Prick bottom and sides of dough. Bake 10-12 minutes until lightly browned, pricking any air bubbles to release steam. Cool. (See note). Reduce oven to 350Â°F.
- In a large skillet cook onions with butter and thyme over medium-low heat until very soft and browned, about 15 minutes stirring occasionally.
- Whisk eggs and flour until smooth. Stir in milk, 1/4 teaspoon salt and pepper.
- Bake at 350Â°F for 45 minutes or until custard is set and top is very lightly browned. Let stand 10 minutes. Remove pan rim and cut into wedges to serve.