- 3 tablespoons sour cream
- 1/3 cup ice water, approximately
- 1 1/2 cups flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 1/2 ounces butter
- 6 yellow onions, peeled, cut in half lengthwise, sliced thinly.
- 3 tart apples, peeled, cored and sliced
- 4 ounces butter
- 3 sprigs fresh thyme
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon coarse kosher salt
- 1 teaspoon fresh ground pepper
- water as needed
- 4 ounces goat cheese
- Combine dry ingredients. Cut in butter, then mix in sour cream and water.
- Mix just until dough forms. Do not over knead. This can be done in a food processor or by hand.
- Form dough into a disc, wrap with film and cool until firm.
- Melt butter in a large pan, add onions and cook over high heat until translucent.
- Lower heat and continue cooking while stirring occasionally until onions take on a light amber color.
- Add apples, rosemary thyme and salt and pepper. It may be necessary to add water periodically to keep onion mixture from sticking to the pan.
- Continue cooking until apples are softened and mixture is deep amber in color, about 40 minutes.
- Remove thyme stems and allow mixture to cool.
Preheat oven to 350°F.
- Work dough with your hands to make it pliable. Roll out to a 14-inch disc. (The circle need not be perfect.)
- Lay dough over a 9-inch cookie sheet and put onion mixture just inside the perimeter (a sprig-form fan may be used to help form the shape of the tart).
- Fold edges of the dough up to partially cover the onions.
- Bake at 350°F for 45 minutes.
- Top with crumbled goat cheese and bake an additional 15 minutes. Serve hot.
Dress mesclun greens with balsamic vinaigrette. Place a slice of tart over some of the greens and dress the other side with fresh apple slices drizzled with the vinaigrette and grated cheese.