Goat Cheese Tart

Instructions

1. Prepare the pastry
   Preheat the oven to 375°F (190°C). Roll out the puff pastry and line a 9-inch (23cm) tart pan, trimming any excess. Prick the base with a fork and refrigerate for 15 minutes.
2. Blind bake the crust
   Line the chilled pastry with parchment paper and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and weights and bake for another 5 minutes until the base is lightly golden.
3. Caramelize the onions
   While the pastry is baking, heat the olive oil in a large skillet over medium-low heat. Add the sliced onions and cook slowly for about 25 minutes, stirring occasionally, until they are soft and caramelized. Add the balsamic vinegar and thyme leaves, and cook for another 2 minutes. Season with salt and pepper.
4. Prepare the filling
   In a mixing bowl, whisk together the goat cheese, crème fraîche, and eggs until smooth. Stir in the grated Parmesan cheese, salt, and pepper.
5. Assemble the tart
   Spread the caramelized onions evenly over the base of the pre-baked tart shell. Pour the goat cheese mixture over the onions, ensuring it's evenly distributed.
6. Bake the tart
   Bake in the preheated oven for 25-30 minutes until the filling is set and the top is golden brown. If the edges start to brown too quickly, cover them with foil.
7. Finish and serve
   Remove from the oven and let cool for 10 minutes. Drizzle with honey and sprinkle with additional fresh thyme leaves. Serve warm or at room temperature with a simple green salad.