Ingredients
Scale
- 1 sheet (14.1 oz) refrigerated pie crust
- 2 tablespoons olive oil
- 4 large Tennessee onions, thinly sliced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces goat cheese, crumbled
- 2 large eggs
- 1/4 cup heavy cream
- 1 tablespoon balsamic glaze (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Unroll pie crust and place it in a 9-inch tart pan with a removable bottom. Press the crust into the bottom and up the sides of the pan. Trim any excess crust.
- In a large skillet, heat olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until softened and deeply caramelized, about 30-40 minutes. Add thyme, salt, and pepper during the last few minutes of cooking.
- In a medium bowl, whisk together goat cheese, eggs, and heavy cream until smooth.
- Spread the caramelized onions evenly over the prepared pie crust. Pour the goat cheese mixture over the onions. Gently spread to ensure even distribution.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is set. Let cool slightly before removing from the tart pan.
- Drizzle with balsamic glaze (if using) and garnish with fresh parsley before serving.
Notes
For a richer flavor, use a combination of sweet and yellow onions. Store leftover tart in the refrigerator for up to 3 days. Reheat gently before serving. You can substitute the goat cheese with cream cheese for a milder flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg