Venus’ Onion and Goat Cheese Tart
- Cait Johnson
- February 12, 2005
- 2:49 pm
This flavorful quiche combines two traditional aphrodisiacs–onions and eggs–with mild, creamy goat cheese to make a Mediterranean-style treat that Venus would be proud to serve. It calls for bread crumbs instead of a crust, so it’s lighter on carbs and calories. A main dish fit for the goddess of love, here.
2 tablespoons dry white wine
1 large yellow onion, chopped
1 large red onion, chopped
2 large leeks, white parts only, cut into 1/4-inch rings and well rinsed
2 eggs plus 1 egg white, beaten
3 tablespoons chopped fresh parsley, divided
1 teaspoon dried dill
1 teaspoon dried tarragon
4 ounces crumbled dry goat cheese or feta
Freshly ground black pepper to taste
1 ripe plum tomato, thinly sliced crosswise
Fine dry bread crumbs
1. In a large skillet, heat the wine plus 2 tablespoons of water. Add the yellow and red onions and “sweat” them over moderate heat, covered, for 5 minutes. Add leeks and saute for another 15 minutes, stirring frequently, until the onions are golden and the leeks are softened. Remove skillet from heat.
2. Preheat oven to 350F.
3. In a mixing bowl, combine beaten eggs with 2 tablespoons of the parsley, along with the dill, tarragon, cheese, and pepper. Stir in the onion mixture.
4. Spray a 10-inch tart pan with cooking oil spray and line bottom generously with bread crumbs. Pour in the onion mixture. Ring outside edge of the tart with tomato slices, then sprinkle remaining parsley in the center. Sprinkle a light layer of bread crumbs over the entire top. Bake 40 to 45 minutes, or until mixture is set and top is golden. Let stand for 5 to 10 minutes, then cut into wedges and serve.
Serves 6 to 8.
By Cait Johnson, inspired by Vegetarian Celebrations, by Nava Atlas (Little, Brown, and Company, 1996).
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