Balthazar in New York is a classic spot – eat delicious food, people-watch, walk around Soho post a seriously satisfying meal, always complete with profiteroles. I have so many great memories. One of my favorite dishes there is the goat cheese and caramelized onion tart. It’s also sinfully rich – in a buttery, flaky crust with loads of goat cheese in a creamy filling scented with caramelized onions. My aunt recreates the tart beautifully at home. I was inspired by her tart to make something similar yet healthier and more appropriate for everyday consumption! I stuck with similar flavors and created this savory whole grain tart with caramelized onions, feta and rosemary. It’s simple and uncomplicated but yet so aromatic and fulfilling.
Call it a quiche or a tart – to me there’s no difference but please, enlighten me if I’m unaware! The crust is a whole grain base I came up with after many trials and tests. It might seem intimidating if you haven’t worked with quiches, tarts or pie crusts before but it’s pretty easy to pull together. I use oats and whole wheat flour for a rustic flavor. A good quality goat cheese can be a little difficult to come by at the grocery store, so I subbed it with feta which has tastes similar but not as pungent. I’ve also simplified the process of caramelizing the onions. You don’t need anything special; no balsamic vinegar either. Most importantly: the herbs cannot be done away with in this recipe. Use whatever you have on hand or you love – I’m currently obsessed with rosemary but thyme, sage, even basil would work.
This savory whole grain tart makes a great meal for brunch, lunch, dinner or even a snack. The whole grain crust lightens the guilt and keeps you full longer. Try the recipe out and let me know what you think – leave a comment below or write to me on Facebook, Instagram or Twitter.
- 60g oats
- 30g whole wheat flour
- 25g butter, chilled and cut into pieces
- 40ml cold water
- 2 onions, sliced thin and long
- 1 tbsp sugar
- 1 tbsp olive oil
- 3 eggs
- 80ml milk (1/3 cup)
- 60g feta
- 5-7 sprigs of rosemary or ½ tsp dried rosemary
- A pinch of salt and pepper
- Blitz the oats in a mixer until their texture is flour-like. Add in the whole-wheat flour, chilled butter and half the water. Blend/process once again. Add the remaining water.
- Pull together the mixture, squeezing the dough together and forming a ball. Transfer to a bowl and chill in the fridge for 20 minutes at least.
- For the caramelized onions, in a pan on low heat, add 1 tbsp olive oil, the onions and 1 tbsp sugar.
- Allow to cook on low heat for 10-12 minutes, stirring every few minutes. Remove from heat.
- In a bowl, whisk the eggs and milk together with a pinch of salt and pepper till combined.
- Meanwhile, once the dough has chilled, roll it out and press it into a 9" greased pie pan or baking dish. Press a fork to make little holes across the crust. Bake on 160C for 10 minutes.
- Once the crust is pre-baked, top it with the caramelized onions, feta and pour in the egg-milk mixture. Top with rosemary or herbs of your choice.
- Bake at 220C for 30 minutes or until the filling is lightly browned and completely cooked.
- Makes enough for a 9 inch pie dish. For a larger/smaller dish, you may need to adjust the proportions.