Ingredients:

  • 1 ¼ cups (150g) all-purpose flour, plus more for dusting
  • ½ teaspoon kosher salt
  • ½ cup (113g) unsalted butter, chilled and cubed
  • ¼ cup (60ml) ice water
  • 2 tablespoons olive oil
  • 2 large yellow onions, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon brown sugar
  • Salt and freshly ground black pepper to taste
  • 8 ounces (225g) goat cheese, softened
  • 2 large eggs
  • ¼ cup (60ml) heavy cream
  • 2 tablespoons honey
  • 1 teaspoon dried lavender (culinary grade)
  • Pinch of nutmeg
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Make the Crust: Combine flour and salt in a food processor or bowl. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Flatten into a disc, wrap in plastic, and chill.
  2. Caramelize the Onions: Heat olive oil in a large skillet over medium heat. Add onions, balsamic vinegar, brown sugar, salt, and pepper. Cook, stirring occasionally, until deeply caramelized.
  3. Prepare the Goat Cheese Filling: In a bowl, beat together softened goat cheese, eggs, heavy cream, honey, lavender, nutmeg, salt, and pepper until smooth.
  4. Assemble the Tart: Roll out the chilled dough on a lightly floured surface and transfer it to the tart pan. Trim and crimp the edges. Line the crust with parchment paper, fill with pie weights, and bake blind until lightly golden.
  5. Fill and Bake: Remove the pie weights and parchment paper. Spread the caramelized onions evenly over the pre-baked crust. Pour the goat cheese filling over the onions.
  6. Bake: Bake until the filling is set and lightly golden brown. Let cool slightly before serving.