This is without doubt one of my favourite savoury tarts. It combines the sweet sharpness of caramelised red onions with balsamic vinegar and the mild pungency of creamy goat’s cheese from Piemonte. Just to ensure that all your taste buds are having fun, the subtle aroma of thyme finishes off this combination. Mmmm, delicious!
It hasn’t been easy finding the best recipe for the flaky pastry but definitely one of my favourites is the one from Tartine.
However, I also firmly believe that its the quality of the butter, flour and the cook’s skill that turns this pastry into a culinary masterpiece.
I cook the caramelised red onions by sheer instinct. I am, of course, aware of the ingredients: red onions sliced thinly, golden caster sugar, olive oil, salt and good quality balsamic vinegar. But, I never pay too much attention to the quantity because each batch is different, or rather, the onions don’t always taste the same. I know the final result I want to achieve and I work towards it by adding a bit of this and that until, miraculously, the red onions are perfectly sweet and sour.
To assemble the tart simply layer the caramelised onions with slices of crumbly pieces of goat’s cheese and a mixture of eggs, creme fraiche, salt, freshly ground black pepper and freshly grated nutmeg. Then add a few little leaves of thyme sprinkled on top.
This tart can be served either hot or at room temperature. It is ideal for buffets but is especially nice as a main course alongside a crunchy, leafy green salad with a roasted red pepper and paprika aioli dressing.