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Red Onion and Goat Cheese Tart

Reviewed: Oct. 18, 2009
I made this yesterday for a potluck dinner and even though the end result was very good, the most I could get into one pie shell (pre-made from freezer section, docked and blind baked at 350 for 10 min.) was two onions instead of five; is this maybe a typo? I also agree with the previous reviewer in that the onions should have been cut much thinner than just the quartering. I followed the roasting instructions and the onions did not caramelize even though mine were in for about 25 minutes. They did get sweeter from roasting so not having the caramelizing wasn't a big deal to me. Because I ended up with so much onion I doubled the custard portion for a second pie shell I had, and the custard doubles well with good results. The cooking time ended up longer than expected because of doing both pies at the same time. If you are doing just one pie, I would think the cooking time would be sufficient, but I was a bit flustered by this time, and ended up turning down my oven to 250 and left both pies in for an hour to finish cooking through. I used an herbed pre-crumbled goat cheese and that worked very well, got a very pretty golden brown on top like a toasted marshmallow. My final rating on this recipe is 3.5 stars. Good results, but the recipe itself will be tweaked a bit when I make it next time.
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