Goat Cheese and Caramelized Onion Tart

Instructions

1. Prepare the pastry
   Preheat oven to 375°F (190°C). Roll out the puff pastry and line a 9-inch (23cm) tart pan with removable bottom. Trim excess dough and prick the bottom with a fork. Line with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove weights and paper and bake for another 5 minutes until light golden. Let cool.
2. Caramelize the onions
   Heat olive oil and butter in a large skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 35-40 minutes until deeply golden and caramelized. Add the sugar and balsamic vinegar during the last 5 minutes of cooking. Stir in the thyme leaves, salt, and pepper. Let cool slightly.
3. Prepare the filling
   In a large bowl, whisk together the eggs, heavy cream, and milk until well combined. Season with salt, pepper, and nutmeg. Crumble half of the goat cheese and stir it into the egg mixture.
4. Assemble the tart
   Spread the caramelized onions evenly over the pre-baked tart crust. Pour the egg and goat cheese mixture over the onions. Crumble the remaining goat cheese on top of the tart, distributing it evenly.
5. Bake the tart
   Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown. The center should be just slightly jiggly but not liquid.
6. Rest and serve
   Let the tart cool for at least 15 minutes before removing from the pan. Garnish with fresh thyme leaves. Serve warm or at room temperature with a simple green salad on the side.