Delicious, fun and easy!
A dairy take on the rustic French Tarte a l’oignon. Will work perfectly with gluten-free flour. Get the good goat cheese, the one in the log.
- 2 cups flour, any flour
- 1/2 cup natural margarine (health food stores)
- 1 teaspoon salt
- 1/4 ice water, a little more if necessary
- 1/4 cup olive oil
- 2 large onions (about 2 pounds total), sliced very thin
- ¼ cup flour, any flour
- 2 cups milk, low fat or skim OK
- 8 ounces soft goat cheese
- Good pinch nutmeg
- 1 teaspoon dry thyme
- Salt and pepper to taste
- 3 eggs
Preheat the oven to 400 degrees.
Make the crust: place the flour, margarine and salt in a food processor, and pulse just 2-3 times, until the mixture resembles coarse meal. Add the water, a little at a time, and pulse each time, just 2-3 times, until you get a firm smooth dough. Working quickly, roll out into a 15” circle, put in a spring-form 11 inch pan without pulling. Crimp the borders with 2 fingers. Prick with a fork all around. bake 15 minutes.
Meanwhile, make the filling: heat the oil in a heavy skillet. Add the onions and cook on a medium flame until golden and very reduced. Stir in the flour and mix until the flour looks golden. Whisk in the milk in a slow stream, then the cheese, and cook 2-3 more minutes. Turn off the heat, add whisk in all remaining ingredients.
Reduce the oven heat to 375 degrees. Pour the filling into the crust, and bake 20 more minutes, or a little longer, until puffed and golden.