A savory and scrumptious meal perfect for a winter evening
Total Time: 1 hour 45 mins
Prep Time: 1 hour
- 2½ cups all-purpose gluten-free flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks (1 cup) cold, unsalted butter cut into small pieces
- ¼ to ½ cup ice water
- 1½ cups thinly sliced Vidalia onions
- 3 tablespoons unsalted butter
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 4 ounces goat cheese, room temperature
- 1 large egg
- 2 tablespoons heavy cream
- 1 teaspoon fresh thyme leaves, chopped
- To make the crust, in a food processor, combine all-purpose gluten-free flour, salt, and sugar and pulse to combine. Add cold butter and process for about 10 seconds, or until butter is the size of peas.
- While the machine is running, slowly pour the ice water in a steady stream until mixture comes together and resembles dough. If the mixture is too crumbly, continue to pour in a tablespoon of water at a time. Do not allow dough to get too wet and do not process for more than 30 seconds.
- Remove dough from food processor and divide in half. Roll each piece into a ball and then flatten into a disk and cover with plastic wrap. Place one in the freezer (for next time) and the other in the refrigerator to rest and chill for 1 hour.
- Preheat oven to 400 degrees F.
- After an hour has passed place dough on a lightly floured work surface. Roll out to about 1/8th of an inch thick and about 2 inches larger than your pie plate. Work quickly so the dough doesn’t get sticky.
- Transfer rolled out dough to pie plate and lightly press into the plate. Trim the excess dough that is hanging over the side and turn the edges under and pinch or flute with a fork decoratively.
- Prick the center of the dough in multiple places with the fork to dock the dough. Place parchment paper on top of the pie crust and lay pie weights, beans or rice on top. Blind-bake in the 400 degree F oven for about 15 minutes, or until the piecrust is a blonde color- not golden brown. Remove the weights and parchment paper, set aside piecrust to cool.
- To make the filling, lower oven temperature to 375 degrees F.
- In a skillet over medium heat, melt butter. Add onions, sugar, and salt and sauté until onions are translucent.
- Lower heat and cook for an additional 10-15 minutes or until the onions are a caramelized golden brown color. Remove onions from heat and allow to cool.
- Meanwhile, in a medium sized bowl combine goat cheese, egg, heavy cream and thyme leaves. Whisk well. Pour onion mixture into cooled tart shell. Top with the goat cheese mixture and spread evenly.
- Place in oven and bake for 15 to 20 minutes, or until goat cheese mixture is set and no longer liquid.
- Remove from oven and cool for at least 10 minutes before serving. Can be served warm or at room temperature.