Onion, Thyme, and Goat Cheese Tart
Baking and Desserts • World
Description
You may have some leftover creamy egg mixture. Also, I have a springform pan, so the cream started to leak a bit through the bottom, so I recommend placing a baking tray on the second rack in the oven. I used a pan with a diameter of 24 cm.
Ingredients
- Wheat Flour 10 oz
- Butter 5 oz
- Onion 4 pieces
- Thyme 0 oz
- Goat cheese 5 oz
- Egg white 2 pieces
- 10% cream 5 fl oz
- Ocean salt a pinch
- Water 4 tablespoons
Step-by-Step Guide
Step 1
Prepare the dough: chop 75 g of softened butter into cubes and place it in a bowl; add sifted flour, a pinch of salt, mix with a mixer on low speed, add cold water while continuing to mix. Transfer the dough (it will still be quite crumbly) to a surface, knead by hand, wrap in plastic wrap, and refrigerate for 30 minutes.
Step 2
For the filling, melt 40 g of butter in a skillet. Add finely chopped onion, cover with a lid, and cook for 30–40 minutes over medium heat until the onion becomes soft. Remove the lid and reduce the heat. Add the leaves from 4 sprigs of thyme and cook for another 10 minutes, watching that the onion doesn’t burn.
Step 3
Take the dough out of the refrigerator. Now it needs to be rolled out, so sprinkle a little flour on the work surface, roll out the dough, and place it in the pan. Prick the dough all over with a fork and place it in the freezer for 30 minutes. Preheat the oven to 390°F.
Step 4
Remove the dough and cover it with parchment paper, then place beans on top and put it in the oven. Bake for 15 minutes, then remove the paper with the beans and return to the oven for another 5–7 minutes until slightly golden.
Step 5
Take the base out of the oven and spread the onion with thyme evenly over it. Now place the goat cheese on top: it’s easier to place it in small pieces and then gently spread it out (it shouldn’t cover the onion in an even layer). Whisk the cream with the eggs and pour it over the top. You can sprinkle a little more thyme on top, and now everything is ready to go back in the oven at 345°F for 22–25 minutes. A golden crust on top, as in the photo, is a sure sign of readiness!
Step 6
Now all that’s left is to cool it down, garnish with a sprig of thyme, and serve.
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