Sunday, July 18, 2010

Caramelized Onion and Goat Cheese Tart

Because inquiring minds want to know.

Pizza dough for one crust. I cheat and buy fresh dough at the bakery.

I spread the dough on a lightly oiled 17 1/2 x 12 cookie sheet/ jelly roll pan, and prebake it (400 degrees.) just until it start to turn golden.

Slice one very large onion into very thin half moons. Heat oil over low in a cast iron skillet and add onions. Keep the temperature fairly low so that the onions caramelize and don't burn. This takes 20-30 minutes.
Once they are golden brown, remove from heat and stir in a splash, ( a couple of tablespoons or so,) of balsamic vinegar.

Take your partially baked crust and either spread it with a thin layer of pesto OR lay down some slices of provolone cheese.

Spread your onions over the crust.

I then add a layer of thinly sliced tomatoes and sprinkle some chopped kalamata olives over the whole thing. Sprinkle with some salt and oregano , and crumbled goat cheese, (about 4 oz) . Put the pizza back in the oven until the goat cheese melts and your crust is golden brown.

Remove from oven and sprinkle fresh chopped basil on top.


Philip Goldfinch said...

Thanks ;)

hilltopper said...

you must have been receiving yum vibes from me, while i was aeting a goat cheese and red pepper pizza at the California Pizza Kitchen, i was thinking, "i like Tricias goat cheese tart better, i need to get that recipe" no kidding, after that there were thought "is of its probably on Megan's blog, them oh i hope shes not feeling nauseaus today" and then... well it doesnt have much to do with the tart after that