John Myers
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Tarte / Quiche: Balsamic Onion Tart with Goat Cheese and Tomatoes
The perfect tarte / quiche: balsamic onion tart with goat cheese and tomatoes recipe with a picture and simple step-by-step instructions.
For the dough:
- 200 g Wheat flour
- 100 g Cold butter
- 1 Egg
- 0,5 tsp Salt
- 0,5 Dried basil
- 0,5 tsp Dried oregano
For covering:
- 4 Red onions
- 1,5 tbsp Olive oil
- 3 tsp Sugar
- 1 tbsp Orange balsamic vinegar
- 4 tbsp Water
- 1 Handful Mixed herbs fresh here, rosemary, sage and basil
- 10 Discs Baguette salami
- 10 Dried apricots
- 200 g Cherry tomatoes
For the cast:
- 150 g Goat cream cheese
- 150 g Cream
- 3 Eggs
- Salt, white pepper
- 0,5 tsp Orange pepper
For gratinating:
- 80 g Grated Gouda
Aside from that:
- Cling film
- Some fat for the shape
- Some flour to roll out
- 1 Tart shape, size 28
- For the dough, quickly knead the flour, butter, egg, salt and dried herbs into a smooth dough. Wrap in cling film and let rest in the refrigerator for about 40 minutes.
- Peel and quarter the onions and cut into thin strips. Heat the olive oil in a pan and sauté the onions in it for about 5 minutes. Then sprinkle evenly with the sugar and let caramelize for about 2 minutes while stirring. Deglaze with the balsamic vinegar and water, allow to reduce completely, stirring occasionally. Wash, drain and finely chop the herbs. Remove the onions from the heat and stir in half of the chopped herbs. Let cool down a bit until you are ready to use it. Preheat the oven to 200 degrees (top and bottom heat).
- Finely dice the dried apricots and salami. Wash and halve the tomatoes. For the topping, whisk together the goat cream cheese, cream, eggs and the remaining herbs. Season well with the spices.
- Grease the tart pan thinly. Take the dough out of the foil, roll it out thinly on a lightly floured surface, then place it in the mold. Shape the dough, pulling up one edge. Prick several times with a fork.
- Top with the onions, then the salami. Place the tomatoes with the cut surface facing up and distribute the apricots in the spaces between them. Pour the pour over so that everything is covered. Finally, sprinkle with the cheese and bake in the oven on the middle rack for 45-50 minutes until the tart is golden brown.
- Let the tart cool down a bit, then cut it open and serve in portions. A fresh salad of your choice tastes good with it. Bon appetit and have fun baking 🙂
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