Caramelized Onion, Red Beet and Goat Cheese Tarte
Façon Tarte Tatin
Preheat Oven: 375F
Ingredients:
1 shortcrust or puff pastry crust (store bought is fine)
2 Tablespoons butter
2 large onions sliced in thin wedges
1 Tablespoon soft light brown sugar (not granulated)
1 Tablespoon red wine vinegar
1 lb. cooked red beets, sliced (vacuum packed or canned are fine)
6 slices of goat cheese
salt and pepper
rosemary (dried and lightly crushed with a mortar and pestle)
honey (warmed to runny stage)
Instructions:
Roll your choice of pastry (shortcrust or puff pastry) into an 8” circle and chill until ready to bake the tarte.
Heat the butter in the pan. When melted, add the onions and cook over a medium low heat, stirring until soft.
When softened, turn the heat to medium and add the sugar and vinegar, stirring to dissolve the sugar. Survey the mixture as it will soon begin to caramelize. When caramalizing, return the heat to medium low and gently stir to caramelize all the onions.
Turn the heat to low and season lightly with rosemary. Add the sliced red beets and season with salt and pepper. Stir to coat the red beets and turn off the heat.
Lightly grease the bottom and sides of an 8” pie pan or cake pan with melted butter. Place the goat cheese decoratively on the bottom of the pan. In a single layer, nicely scatter the caramelized onions and red beets over the cheese to cover the entire bottom of the pan.
Remove the pastry from the refrigerator and cover the mixture with the pastry. Gently tuck in the edges downwards towards the mixture.
Bake for 20–25 minutes or until the crust is golden.
Remove the tart from the oven and place on a wire rack for 10-15 minutes before turning out onto a serving plate.
Using a pastry brush, gently spread the slices of goat cheese with the runny honey and lightly sprinkle them with additional crushed rosemary.
Slice into wedges and serve with a side salad.
