Sweet Onion Tart

I was highly motivated to bound out of bed and brave the snow-covered roads this morning. My fellow-blogging friend KettwigeFrau was hosting a cake & coffee for a group of us expat gals, in particular to welcome the newest American to our little community. It's always so much fun when we get together (read about our rants & raves on her Blippage).

My contribution to the menu was the product of a little late-night kitchen therapy that involved experimentation with onions, goat cheese, fresh rosemary, and pastry dough: a caramelized onion tart.

When feeling a little out of joint, I tend to get creative in my kitchen: open the fridge and pantry; scavenger random ingredients; toss them together. This particular episode also involved shaking the snow off the rosemary plant on the terrace and trimming off a few sprouts. I think it was an overall success (there weren't any leftovers at the party).

Here's the approximate recipe:
1. Caramelize 3 medium onions in a bit of olive oil. When almost browned, add some balsamic vinegar and a dash of salt.
2. While the onions are cooking (about 40 minutes) prepare a sweet pastry crust. I used a roll of Mürbeteig that I had in the fridge (baked about 15 min in a tart pan with a sheet of parchment paper and a few cups of rice to keep the crust in place).
3. Beat 4-5 eggs with about 1/2 cup of milk and 1/2 cup of cream in a small bowl. Season with salt, pepper, and rosemary.
4. Spread the onions in the pre-baked pastry crust, then sprinkle a generous helping of Feta cheese over the onions (150-200 grams).
5. Pour the egg mixture over the onions and bake for about 30 minutes at about 200C. Cover the edges of the crust after 15 minuted or so to prevent burning.

At this point, I finished for the evening and stored the tart in the fridge til morning. Re-warm before serving, and optionally:
6. Thinly slice a nice tomato and place on top of the tart, then sprinkle with shredded Emmentaler cheese and a bit of course salt. Cover the edges of the tart with foil and broil (top-grill) it for about 5 minutes until the cheese is lightly browned and bubbly.

Guten Appetit!