During a recent trip to Paris I had a tarte au chevre et ongion - it was fantastic! Unfortunately I have no idea how to replicate this in my own kitchen. The tart itself could fit in the palm of your hand and the pastry was incredibly flaky (though not puff pastry). My major uncertainty is what exactly comprises the filling other than goat cheese and red onion? eggs? Perhaps if anyone had a tart recipe at all I could start with that.

By d. on Monday, September 04, 2000 - 12:53 am: Edit

Try the quiche recipe in The Joy of Cooking cookbook. Just add goat cheese and sauteed red onions to the filling(made out of eggs,heavy cream salt and pepper). For the tart shell use a savory pie dough, just make sure to prebake before pouring in the filling.