Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2.5 ml) salt
  • 1/2 cup (113g) cold unsalted butter, cut into cubes
  • 1/4 cup (60 ml) ice water
  • 2 tablespoons (30 ml) olive oil
  • 3 large yellow onions, thinly sliced (approximately 2.5 cups sliced)
  • 1/2 teaspoon (2.5 ml) salt
  • 1/4 teaspoon (1.25 ml) black pepper
  • 1 tablespoon (15 ml) balsamic vinegar
  • 1 teaspoon (5 ml) brown sugar
  • 4 ounces (113g) soft goat cheese, room temperature
  • 1 large egg
  • 2 tablespoons (30 ml) heavy cream
  • 1/4 teaspoon (1.25 ml) black pepper
  • Pinch of salt
  • 1/2 cup (120 ml) balsamic vinegar

Instructions:

  1. Make the Crust: Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Chill (optional).
  2. Caramelize the Onions: Heat olive oil in a large skillet over medium-low heat. Add onions, salt, and pepper. Cook, stirring occasionally, until golden brown and very soft (about 30 minutes). Stir in balsamic vinegar and brown sugar during the last 5 minutes.
  3. Prepare the Filling: In a bowl, beat together goat cheese, egg, cream, pepper, and salt until smooth.
  4. Assemble and Bake: Roll out the dough and press it into the tart pan. Blind bake crust (optional, for a crispier crust). Spread the caramelized onions evenly over the crust. Pour the goat cheese mixture over the onions.
  5. Bake: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the filling is set and lightly golden.
  6. Make the Balsamic Glaze: In a small saucepan, simmer balsamic vinegar over medium heat until reduced by half and thickened (about 10 minutes).
  7. Cool and Serve: Let the tart cool slightly before removing it from the pan. Drizzle with balsamic glaze and serve warm or at room temperature.