Fresh herbs, creamy goat cheese, sun-dried tomatoes and caramelized onions--this tart is the bomb. Bake in my whole wheat olive oil crust or your choice of crust. Nutritions calculations do not include the crust. Makes 1 (9-inch) tart.
2tablespoonschopped fresh cilantro or basil(see note)
¼cupsun-dried tomatoes in oil, drained and chopped
6ouncessoft goat cheese
3/4cupmilk, or dairy-free milk
fine sea salt and freshly ground black pepper
Pre-heat oven to 350°F. Press tart dough into and up the sides of a 9-inch round tart pan with removable bottom. Par-bake 20 minutes.
While the pie crust is baking, heat the oil in a large skillet over medium flame. Add the onions and cook and stir until the onions are very soft, 15 to 20 minutes. They will begin to caramelize. Stir in the chopped herbs and sun-dried tomatoes.
Distribute the onion and herb mixture evenly into the baked shell. Dot with pieces of goat cheese.
Whisk the milk and the eggs together and pour over the filling. Bake 20 minutes or so, until the filling has puffed up and no longer jiggles in the center. Let cool before cutting.
Which fresh herbs to include is up to you. Fresh is the key. If you only choose one it's okay.