Just Bein’ a Tarty Pants

4.7.16

I gave you a super tropical sweet donut this week, so let’s balance it out with the ultimate savory tart. This is the kind of tart you bring out at a dinner party, a gathering, some time of shindig that you want to start everyone out on the right foot.  The richness of the goat cheese topped with a drizzle of balsamic reduction gives it the balance of a perfect bite.

I hadn’t even really thought to make anything like this until I looked at my fridge. I had left over preserves canned up from my Fig Buttercream Cupcakes just hanging out. From other cooking endeavors throughout the past week I also had half a red onion, and leftover rosemary. I wanted to marry all these things so they didn’t go to waste.  Luckily I always have balsamic vinegar and the ingredients to make a pastry crust lying around.  So a quick trip to the grocery store made this an easy decision.  

It you want to make my go to sweet pasty crust go here.

For the Tart

Shout out to Blue Apron for teaching me how to quickly caramelize onions. I’m think to truly caramelize onions it takes a long time, browning them, drawing out the flavors, but this method takes less than fifteen minutes and the onions are perfect.

 

Grabbing a piece gives you all the flavors of a charcuterie board in one bite. My Mug Cake Series will be back tomorrow, and it is an epic return indeed.

Goat Cheese Tart

Ingredients

• 1 pastry crust
• 10 oz goat cheese, softened
• 2 eggs
• 1 tsp fresh rosemary
• 1/2 red onion, diced
• 3 slices of prosciutto, roughly torn apart
• 2-3 Tbsp fig preserves, room temperature
• 1/8 tsp cayenne
• salt and pepper to taste
• 1/2 cup balsamic vinegar

Instructions

• Pat your crust into a tart pan with removable bottom, refrigerate for 30 minutes
• Once chilled, cover with parchment paper or foil and add pie weights or beans and bake at 400 for 15 to 20 minutes
• Remove pie weights and paper and bake another 5 minutes
• Cool completely and reduce head to 350
• Caramelize you onions by heating 2 tbsp of oil in a medium pan and adding onions
• Allow to brown for about 8-10 minutes, then add 1 tbsp water and continue to caramelize until fragrant and soft, remove from heat and allow to cool
• In a medium bowl, whisk together goat cheese, eggs, rosemary, salt, pepper and cayenne until smooth
• Add in cooled onions and prosciutto and mix together
• Spread filling evenly into cooled pastry crust with spatula
• Dollop fig preserves on top of filling and carefully swirl with the tip of a knife to spread throughout the top
• Bake for 25-30 minutes until, filling is set, and only slightly trembles when shaken
• Allow to cool completely
• Take balsamic vinegar and bring to a boil in small saucepan
• Once boiling, turn heat to low and simmer for 10 minutes until reduced
• Spoon reduction over tart, slice and serve immediately

Adapted from Williams Sonoma