vidalia onion and goat cheese tart

Vidalia Onion and Goat Cheese Tarts
served at the 2007 Spring Open House
makes 36 mini tarts

3 large Vidalia onions finely chopped
500 grams goat cheese at room temp
zest of two large lemons
250 grams bacon
2 large eggs
1 cup heavy cream

Place tart shells on a rimmed baking sheet and blind bake (fit each shell with a piece of parchment and weigh down with ceramic baking beads or dried beans) for 7 minutes.
Remove parchment and weights and place shells on a wire rack to cool.

Sautee onions in one tbsp butter until soft and translucent and set aside to cool.

Cook bacon till crispy. Cut into small pieces and add to onions.

Measure out cream and add eggs, whisking until incorporated. Season with salt and pepper and set aside.

In a large mixing bowl, cream together cheese, onions, bacon and lemon zest.

Place cooled tart shells back on rimmed baking sheet and add a tablespoon of filling to each tart shell. Fill tart shells almost to top with cream and egg mixture.

Bake at 375F for 17 to 20 minutes or until filling has set, rotating baking sheet halfway through.

Tarts are best served warm from the oven but may be baked a day in advance and refrigerated.

serve with Lailey Vineyard 2006 Riesling or 2006 Sauvignon Blanc