Onion Goat Cheese Tart
A savory French tart combining sweet caramelized onions, creamy goat cheese, crunchy walnuts, and dried duck with a hint of thyme, perfect for lunch or a light dinner.
Equipment
- 1 mixing bowl for dough
- 1 pan for cooking onions
- 1 oven preheated to 375°F (190°C)
- 1 tart pan for assembling tart
Ingredients
- 100 g goat cheese log chèvre, sliced
- 4 onions thinly sliced
- 10 walnut halves roughly chopped
- A few slices dried duck breast magret de canard séché
- Thyme to taste
- 10 cl white wine
- Salt and black pepper to taste
- 60 g milk
- 60 g liquid cream
- 200 g flour
- Pinch of salt
Instructions
- In a bowl, combine flour and salt, then add milk and cream; mix until dough forms.
- Knead dough briefly until smooth, wrap, and let rest for 15 to 20 minutes.
- Cook the sliced onions in a pan with oil or butter over medium heat until soft and lightly caramelized, about 15 to 20 minutes.
- Add white wine to the onions and cook until it evaporates, then season with salt, pepper, and thyme.
- Preheat the oven to 375°F (190°C).
- Roll out the dough and place it in a tart pan, spreading the caramelized onions evenly over the base.
- Top with slices of goat cheese, sprinkle with walnuts, and add pieces of dried duck breast.
- Bake the tart for 30 to 35 minutes until the crust is golden and cheese is slightly melted.
- Let the tart cool slightly before slicing, then serve warm or at room temperature.
Notes
- Substitute dried duck with bacon or omit for a vegetarian tart.
- Drizzle honey over the tart for a sweet-savory twist.
- Pair with a green salad for a complete meal.