- Prep time 20 minutes
- Total time 3 hours
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Crust:
Caramelized Onions:
Goat Cheese Béchamel:
Method
Crust On floured work surface, using rolling pin, roll out dough to 1/4-inch thickness. Transfer to 9-inch tart pan, cut off excess dough from edge and prick bottom with fork. Freeze for 25 minutes.
Preheat oven to 375°F. Gently cover pastry with foil and fill with dried beans or pie weights. Bake for 10 minutes; remove foil and weights; bake for 3 minutes. Let cool. Brush bottom of Crust with Dijon; set aside.
Caramelized Onions In large skillet over medium-high heat, heat olive oil and rosemary. Add onions; cook, stirring often, until onions start to brown, 20 to 25 minutes. Reduce heat to medium-low; cook until onions are translucent and evenly caramelized, 15 to 20 minutes. Stir in maple syrup and mustard; cook until liquid has evaporated. Remove from heat, season with salt and pepper and let cool.
Goat Cheese Béchamel Preheat oven to 425°. In small saucepan over medium-low heat, melt butter. Add flour and cook, whisking constantly, for 1 to 2 minutes. Whisk in cream until mixture is smooth and thick, 5 to 6 minutes. Remove from heat; gradually whisk in goat cheese until melted and smooth. Whisk in egg; season generously with salt and pepper.
Gently stir Goat Cheese Béchamel into reserved Caramelized Onions to combine. Scrape into tart crust. Bake until top of tart is lightly browned, 20 to 25 minutes. Let cool for 20 minutes. Serve with green salad, if desired.
Nutritional facts PER EACH OF 8 SERVINGS about
- Iron 1.2 mg
- Fibre 2 g
- Sodium 400 mg
- Sugars 10 g
- Protein 6 g
- Calories 525
- Total fat 38 g
- Cholesterol 65 mg
- Saturated fat 20 g
- Total carbohydrate 40 g
