RECIPE OF THE WEEK: Goat Cheese Onion Tart

[Amy Warren, LMHC / WQ Mag Columnist]

I took this tart to a party this week-end, and the pieces flew off the plate. It’s great as an appetizer or as light meal with a salad. Next time, I’m going to try adding artichokes.

Ingredients:

1 puff pastry sheet, thawed

3 onions, sliced

1 Tbsp olive oil

1 Tbsp balsamic vinegar

8 oz. goat cheese, softened

1 stick butter, softened

¾ cup sour cream

3 eggs

Salt and pepper to taste

Tbsp. fresh thyme or tarragon

Caramelize onions. Cook covered over medium heat for 10 minutes until golden. Uncover and cook about 10 more minutes, adding balsamic vinegar in last 5 minutes. Cook until liquid evaporates.

Preheat oven to 375 degrees.

In large bowl, beat goat cheese, butter and sour cream until blended. Add eggs, one at a time. Blend until smooth. Add salt and pepper.

Roll out pastry sheet on floured surface to fit bottom and sides of 9x13 casserole dish. Trim edges. Make a layer of onions. Pour goat cheese mixture over the top. Sprinkle with fresh herbs. Bake for about 45 minutes. The tart is ready when it’s golden on top (but not quite as golden as the photo).