Ham, Goat Cheese and Vidalia Onion Tart {torta salata}

Planning for dinner is not always so easy. Some days I feel I have a good handle on it. Some days I just want to eat a sandwich or a bowl of soup! Some days I’m just graving a tart like this ham, goat cheese and Vidalia onion tart!

When caramelized onions are involved, everything seems much brighter (and more delicious!).

These tarts are so much fun to make. If you are not into making your own crust (I swear this crust is easy and it’s ok if it doesn’t look perfect when you roll it into the tart pan!!), you could buy a ready-made crust. But when you look at the list of ingredients on the box of a ready-made crust, you may be swayed to attempting to make your own crust. Plus, it tastes SO MUCH BETTER!!

If you don’t have ham on hand, please add bacon. Really, it’s ok! And if you are trying to avoid meat, sub in something like zucchini or mushrooms…just delicious!!

Ham, Goat Cheese and Vidalia Onion Tart

1. Makes one 9-inch crust
2. 2 teaspoons cold water
3. 1 teaspoon cold cider vinegar
4. 1 1/2 cups all-purpose flour, plus more for surface
5. 1/2 teaspoon salt
6. 4 ounces (1 stick) cold unsalted butter, cut into small pieces
7. 4 ounces cold cream cheese, cut into small pieces
8. filling ingredients:
9. 4 eggs
10. 1/2 cup cream
11. 1/2 cup milk
12. 3 slices ham
13. 1 small onion, sliced thin and caramelized
14. 1 Tablespoon fresh parsley, chopped
15. 1 teaspoon fresh thyme leaves
16. 4 Tablespoons goat cheese (or any other soft cheese)
17. salt and pepper to taste

1. Preheat oven to 375 F.
2. Tart
   shell directions-Combine water and vinegar in a small bowl. Combine
   flour and salt in another bowl. Using a pastry cutter or your fingers,
   cut butter and cream cheese into flour mixture until mixture resembles
   coarse crumbs with some larger pieces remaining.
3. Add
   water mixture to dough in a slow, steady stream, stirring, until
   mixture just begins to hold together. (Alternatively, pulse ingredients
   in a food processor.) Turn out onto a piece of plastic wrap. Press dough
   into a disk. Refrigerate until firm, about 1 hour or overnight.
4. Filling Directions-
5. In a large bowl, whisk eggs with cream and milk. Stir in ham, cooled onions and herbs.
6. Roll
   dough to fit your chosen tart pan, then drape dough in pan. Neatly
   press dough up the sides of the pan and shape it. Set it on a sheet pan.
   Prick bottom of the tart with a fork. Scatter goat cheese over the
   tart. Pour in the egg mixture.
7. Place the tart pan over a foil lined cookie sheet.
8. Bake
   for about 35-40 minutes or until the tart is golden brown and the
   filling is set. Check tart at about 30 minutes. If the tart shell is
   browning too much, cover the tart with foil paper for the rest of the
   baking time. Let tart cool before removing from tart pan or slice
   directly in the tart pan when warm.