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Ham, Goat Cheese and Vidalia Onion Tart

Ham, Goat Cheese and Vidalia Onion Tart is savory and delicious tart. Made with a homemade crust filled with caramelized Vidalia onions, ham, and goat cheese. Just wonderful for a Sunday brunch or an easy weeknight dinner.
Prep Time1 hour 10 minutes
Cook Time38 minutes
Course: Brunch, Dinner, Lunch
Cuisine: American
Keyword: pie crust, savory tart
Servings: 1 9-inch tart
Author: Lora

Ingredients

  • 2 teaspoons cold water
  • 1 teaspoon cold cider vinegar
  • cups all-purpose flour plus more for surface
  • ½ teaspoon salt
  • 4 ounces 1 stick cold unsalted butter, cut into small pieces
  • 4 ounces cold cream cheese cut into small pieces
  • filling ingredients:
  • 4 eggs
  • ½ cup cream
  • ½ cup milk
  • 3 slices ham
  • 1 small onion sliced thin and caramelized
  • 1 Tablespoon fresh parsley chopped
  • 1 teaspoon fresh thyme leaves
  • 4 Tablespoons goat cheese or any other soft cheese
  • salt and pepper to taste

Instructions

  • Preheat oven to 375 F.
  • 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.
  • 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.
  • Filling Directions-
  • In a large bowl, whisk eggs with cream and milk. Stir in ham, cooled onions and herbs.
  • 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.
  • Place the tart pan over a foil lined cookie sheet.
  • 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.