PREP 1 hour 15 minutes BAKE 1 hour MAKES 6 main-dish servingsCaramelized Onion and
Goat Cheese Tart
A salad of baby greens is the perfect foil for this cheese-studded tart (see photo).
PREP 1 hour 15 minutes BAKE 1 hour MAKES 6 main-dish servings
CRUST
1½ cups all-purpose flour
½ teaspoon salt
¼ cup vegetable shortening
4 tablespoons cold butter or
margarine, cut up
4 tablespoons cold water
FILLING
1 tablespoon olive oil
1 tablespoon butter or margarine
2 jumbo onions (1 pound each), each
cut lengthwise in half, then cut
crosswise into thin slices
½ teaspoon salt
¼ teaspoon coarsely ground black
pepper
3 large eggs
1 cup milk
cup half-and-half or light cream
1 package (3 to 4 ounces) mild goat
cheese, such as Montrachet,
crumbled
¼ cup loosely packed fresh parsley
leaves, chopped
SALAD
1 tablespoon olive oil
2 teaspoons seasoned rice vinegar
2 teaspoons balsamic vinegar
¼ teaspoon Dijon mustard
teaspoon salt
teaspoon coarsely ground black
pepper
6 ounces mixed baby greens
(about 10 cups)
1. Prepare crust: In medium bowl, with wire whisk or fork, stir flour and salt. With pastry blender or 2 knives used scissor-fashion, cut in shortening with butter until mixture resembles coarse crumbs. Sprinkle water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until mixture is just moist enough to hold together. With hands, shape dough into a disk.
2. Preheat oven to 425˚F. On lightly floured surface, with floured rolling pin, roll dough into 14-inch round. Press dough onto bottom and up side of 11" by 1" tart pan with removable bottom. Fold overhang in and press against side of tart pan to form a rim inch above edge of pan. With fork, prick dough at 1-inch intervals to prevent puffing and shrinking during baking.
3. Line tart shell with foil and fill with pie weights, dry beans, or uncooked rice. Bake 15 minutes; remove foil with weights and bake 15 minutes longer or until golden. If crust puffs up during baking, gently press it to tart pan with back of spoon. Remove tart shell from oven; cool on wire rack. Turn oven control to 400˚F.
4. While tart shell is baking, prepare filling: In nonstick 12-inch skillet, heat olive oil with butter over medium heat. Add onions, salt, and pepper and cook 25 to 30 minutes, until onions are golden, stirring occasionally. Stir in 2 tablespoons water during last minute of cooking time.
5. In medium bowl, with wire whisk or fork, mix eggs, milk, and half-and-half until blended.
6. Place onions in tart shell. Pour egg mixture over onions. Bake 25 to 30 minutes, until filling is set and lightly browned. Top tart with crumbled goat cheese and bake 3 minutes longer. Transfer tart to wire rack; let stand 10 minutes to serve hot. Or, cool tart on wire rack to serve at room temperature later.
7. While tart is baking, prepare salad: In small bowl, with wire whisk or fork, mix olive oil, both vinegars, mustard, salt, and pepper until blended. Or, place vinaigrette ingredients in small jar and shake to blend.
8. To serve, in large bowl, toss greens with vinaigrette. Sprinkle tart with parsley; cut tart into 10 wedges. Serve each wedge with some of the salad.
EACH SERVING About 533 calories | 15 g protein | 43 g carbohydrate | 33 g total fat (12 g saturated) | 130 mg cholesterol | 800 mg sodium.
GH Test Kitchen Tip
If you can’t find mild goat cheese, use 
cup freshly grated Parmesan instead.