FRIJE

Instructions

• 1.   The shortcrust pastry: Work the butter and flour with your fingertips (or in a food processor) until you get a sandy mixture. Add the egg yolk and 2 to 3 tbsp of water gradually. Knead the dough until you get a homogeneous ball. Wrap it in plastic wrap and refrigerate for 2 hours.
• 2.   Roll out the pastry thinly using a rolling pin on a lightly floured work surface. Line a buttered and floured tart pan or one lined with parchment paper with the shortcrust pastry. You don't have to use all the pastry, depending on the size of your pan. Prick the bottom of the tart with a fork.
• 3.   Line the bottom of the tart with parchment paper and baking beans. Bake in a preheated oven at 180°C for 10-15 minutes to blind bake the pastry. Remove the paper and baking beans and set aside.
• 4.   Peel and finely slice the onions. In a hot pan, sweat the onions with a pinch of salt in a little oil or butter. Cook for 20 minutes over medium heat, stirring regularly, until the onions are very tender and browned (you can add a little water if needed during cooking). Add the honey and continue cooking for a few more moments. Taste the caramelized onions and adjust the seasoning with salt and freshly ground pepper as needed. If desired, you can even enhance the flavor of the onions with a spoonful of balsamic vinegar.
• 5.   In a bowl, whisk the eggs with the cream, a pinch of salt, pepper, and nutmeg. Mix this creamy mixture with the caramelized onions.
• 6.   Pour this mixture onto the pre-baked tart crust. Arrange the slices of goat cheese on top, along with some walnut pieces and sprigs of thyme. Bake for about 25-30 minutes at 180°C, keeping an eye on the cooking process. The tart should be nicely golden! Serve hot with a green salad.

Questions