This is one of my regular favourites, especially if I am laying on a buffet for a few people.
1 1/2 cups all purpose flour
13 tablespoons cold butter (or margarine)
3 to 4 tablespoons cold water
3/4 cup chopped onions
10 1/2 oz soft goat cheese (Ina uses Boursin or similar, I use plain goats cheese)
1 cup heavy (double) cream
3 extra large eggs
1/4 cup chopped basil leaves
pinch ground black pepper
Preheat the oven to 350 degrees.
Put the flour and 1/4 teaspoon salt into a food processor, cut 12 tablespoons of the butter into dice, add to the flour and pulse until it resembles breadcrumbs, you can also do this by hand.
Add the cold water and process or mix until the dough becomes crumbly. Dump the doubh out on a floured board and gather it loosely into a ball, cover with plastic wrap and put in the fridge for 30 mins.
Roll the doubh out and fit into a 9" tart pan. Blind bake for 20 minutes, then prick the bottom all over with a fork and bake for another 10 minutes.
Heat the remaining tablespoon of butter in a pan and saute the onions until tender.
Put the goats cheese in a food processor and process until crumbly, or mix by hand. Add the cream, eggs, basil and 1/4 teaspoon salt, and the pepper and process until blended.
Scatter the onions over the bottom of the tart case. Pour the goat cheese mixture over the onions to fill the shell.
Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned.
Adapted from an Ina Garten recipe.
Adapted from a recipe by Ina Garten