Goat Cheese, Caramelized Onion, & Roasted Red Pepper Tart
I really shouldn’t be allowed to grocery shop unsupervised.
I linger shamelessly by the bakery, waiting for the attendant to look away so that I can swipe the free sugar cookies marked “Kids Only.” I leisurely deliberate my selection of Roma tomatoes, oblivious to the frazzled mother behind, wrangling three fidgety toddlers and desperate to grab her produce before little Tommy’s tantrum ensues. Wandering haphazardly, I betray my strict grocery list with pretty bottles of balsamic vinegar and shiny jars of orange marmalade. Eventually, my basket—I don’t have a cart because I’m only here to pick up deli meat and bananas—is so overfilled that I’m cradling it with two arms and scooching a gallon of milk towards the checkout lane with my foot.
Then, there’s that one time I brought home 25 ounces of goat cheese.
As a refresher, a pound is 16 ounces of anything. Yes, I had all 16, plus nine for additional back up. One pound probably would have been excessive sufficient, but why stop when it’s on super sale? I took advantage of an opportunity, supported goat farmers, and baked Goat Cheese, Caramelized Onion, and Roasted Red Pepper Tart.
Win for the goat-cheese loving frugalista; win for the goat famers; win for your and my taste buds. I didn’t ask the goat her opinion, but I think she’d understand after tasting it.
Creamy goat cheese is whipped with Mediterranean herbs, blended with eggs for extra body, then poured over sweet caramelized onions and smoky roasted red peppers. Our goodies are nestled in a bed of flakey No-Roll Pie Crust (I told you would love my plans for it!), and out of the oven comes our luscious tart.
The top of our Goat Cheese, Caramelized Onion, and Roasted Red Pepper Tart is lightly golden with flecks of basil, oregano, and thyme; center is a colorful swirl of golden onions and vibrant peppers; bottom is a buttery-flakey crust vehicle to gracefully transport top and center to our mouths. Like a cream-filled sandwich cookie or my Wisconsin winter wardrobe, Goat Cheese, Caramelized Onion, and Roasted Red Pepper Tart is a collection of lovely layers complementing each other. (Note: the cookie and tart have a 100% complement success rate. My wardrobe does not.)
To the healthy-recipe seekers: Here are a few steps I took to keep my Goat Cheese, Caramelized Onion, and Roasted Red Pepper Tart nicely balanced:
- In place of heavy cream, I used non-fat evaporated milk and a touch of half-and-half.
- My No-Roll Pie Crust recipe uses whole wheat flour and replaces much of the butter with Greek yogurt and olive oil.
- If you are trying to watch your cheese intake: despite the massive amounts of goat cheese that I purchased, this Goat Cheese, Caramelized Onion, and Roasted Red Pepper Tart recipe calls for a mere 5 ounces. A little of its wonderful flavor goes a long way!
To the non-healthy-recipe seekers: Goat Cheese, Caramelized Onion, and Roasted Red Pepper Tart tastes luxurious, so you won’t even notice these small swaps.
Goat Cheese, Caramelized Onion, and Roasted Red Pepper Tart is my lighter take on a French classic and is equally fitting beside a green salad for a well-balanced dinner or as the centerpiece of a special brunch. For easy planning, every component can also be made in advance, allowing you to toss the prepared ingredients together and bake immediately. Goat Cheese, Caramelized Onion, and Roasted Red Pepper Tart on a weeknight? I say yes! Julia Child would support me on this.
So would the goat.
Goat Cheese, Caramelized Onion, & Roasted Red Pepper Tart
Goat Cheese, Caramelized Onion, and Roasted Red Pepper Tart is a lighter take on a French classic. Equally fitting beside a green salad for a well-balanced dinner or as the centerpiece for a special brunch, this tart is creamy and packed with vibrant flavors. For easy planning, every component of recipe can also be prepared in advance, allowing you to toss the ingredients into the ready crust and bake immediately.
Yield: 1, 9-inch tart, Serves 4-6
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 75 minutes
- 1 recipe No-Roll Whole Wheat Pie Crust (or sub your favorite tart crust)
- 1 recipe Caramelized Onions, prepared with 2 medium yellow onions
- 1 and 1/2 teaspoons olive oil
- 5 ounces soft goat cheese
- 3/4 cup non-fat evaporated milk
- 1/4 cup half and half
- 3 large eggs
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup diced roasted red pepper (about 1 large—I use jarred)
- Preheat oven to 350°F.
- Slice and begin to caramelize the onions, according to the directions for Caramelized Onions
- Prepare and prebake the crust according to the directions for No-Roll Whole Wheat Pie Crust (or prepare and prebake your crust recipe of choice)
- Make the filling: Place the goat cheese in the bowl of the food processor and process until crumbly. Add the milk, half-and-half, eggs, basil, oregano, thyme, salt, and pepper and process until blended.
- Scatter 1/2 cup of the caramelized onions and the sliced red peppers over the bottom of the tart shell. Pour the goat cheese mixture over the top to fill the tart shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.
Advance preparation: Caramelize the onions (Step 2), then store in the fridge for three days or freeze for up to two months. Prebake the crust (Step 4), then cover with plastic wrap and store in the fridge for up to three days. The entire tart can be prepared one day in advance, then stored in the fridge covered loosely in plastic wrap.