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Caramelized Balsamic Onion & Goat Cheese TartLooking for an easy picnic lunch, an elegant dish for a ladies night in, or something different for your next tailgate party? You’ll love how easy this flavorful savory tart is. Packed with balsamic marinated onions cooked to a jam like consistency and topped with a delicious creamy goat cheese mixture, this tart is rustic yet elegant.
The first time I had a caramelized balsamic onion and goat cheese tart, I fell in love. It was in a Scottish pub, just outside the Cairngorms. It was absolutely delicious with it’s sweet cooked onions in the balsamic glaze, the tart goat cheese leveling things out with a little pesto to finish it out. When I saw Simi was looking for easy picnic, tailgate, or evening concert meals, I thought of this tart immediately. There is something really “adult" about eating a savory tart. I love that I can make this ahead, and it’s just as good cold as it is hot out of the oven.
To start this recipe, grab your favorite tart shell from the grocery store, or better yet, make your favorite homemade tart recipe. Next, look for nice medium sized red onions.
The hardest part is chopping onions while your eyes are watering!
Slice them in long strands, but thinly.
Begin to sweat the onions down in a large saute pan.
After about 10 mins, you’ll see the onions start to caramelize on their own, and your house will smell divine! Sprinkle on the brown sugar and balsamic, take a big whiff of that wonderful smell, and continue sautéing until the onions become almost like a jelly or chutney type consistency.
While your onions are sautéing, begin making the cheese topping.
Mix together the egg, goat cheese, thyme, and salt and pepper with a fork. Once incorporated, slowly add in the milk to achieve a creamy consistency. If your goat cheese is really soft, you may not need as much milk. Once done it looks like this:
Begin layering your tart, starting with the balsamic onions. I blind cooked my shell since it was homemade, but most store bought shells won’t require this.
I like to put my tart pan on a baking sheet to minimize any leaks.
Next, gently layer the goat cheese mixture on top.
Bake as directed. Let cool and release from tart pan. Serve warm or chilled.
I topped my tart with a heaping spoonful of pesto, and sprigs of thyme.
There is something so elegant about a tart shell, even when it is simply rustic like this one.
So delicious. Perfect for that romantic picnic.
Also in my picnic basket - Simi Chardonnay stacked wines.
This little portable cups are absolutely darling but also oh so handy. No worrying about packing a corkscrew, a glass bottle breaking, or forgetting wine glasses!
These are absolutely amazing for a romantic picnic in the park! Simi has been around for 140 years, so you know your getting a high quality wine that tastes great.
Be sure and check out more delicious recipes from Simi HERE. Also, get more updates and ideas from Facebook and Twitter.
So are you a goat cheese fan? Savory tart fan or only a sweet tart fan? Leave a comment and let me know!
Caramelized Balsamic Onion and Goat Cheese TartIngredients:
1 pre-baked tart shell, either store bought or homemade
For the onions:
2 Tablespoons butter
1 Tablespoon olive oil
2 medium to large sweet red onions
2 Tablespoons light brown sugar
2 Tablespoons good quality Balsamic Vinegar
Goat Cheese layer:
8 oz goat cheese (I used a log)
2 sprigs of fresh thyme
salt and pepper to taste
6 tablespoons milk.
Pesto for garnish.
Preheat oven to 400 degrees
1. Thinly slice the onions. Over medium heat melt butter and olive oil together. Once warm, add in onions. Allow to sweat for around 10 mins, getting them to break down and brown. Once cooked down, add brown sugar and balsamic vinegar. Continue sautéing until the onions become almost like a jelly or chutney type consistency
2. While your onions are breaking down, make the goat cheese mixture by mixing the leaves of thyme, the goat cheese, salt and pepper and egg together. Slowly add the milk a tablespoon at a time until you reach the creamy consistency noted above.
3. Layer the balsamic onions, then top with the goat cheese mixture.
4. Bake for around 25 minutes, or until the top begins to brown. There should be no jiggle left when slightly shaken. Allow to cool on a wire rack. Once cooled, top with pesto and garnish with more thyme. Serve slightly warm or chilled. Can be made a day ahead.
Questions? Loved it? Leave me a comment— I love to hear from you!