Source: Prepared by Amy Fothergill, The Family Chef

This recipe was prepared for CUESA's Food Wise Booth on June 7, 2011

INGREDIENTS

For the tart

3 onions, sliced thin

1-2 tablespoons unsalted butter

2 teaspoons olive oil

1/4 teaspoon ground black pepper

1/2 teaspoon sea salt plus 1/4 teaspoon more for pie crust

1/2 teaspoon organic white sugar

1 cup flour plus more for dusting

5 tablespoon unsalted butter, cubed and put into freezer for a few minutes

2 tablespoons non-hydrogenated shortening (like Spectrum)

2-3 tablespoons ice water

4 ounces chevre, softened and mixed with 2-3 tablespoons cream

1 pint of strawberries, sliced (wait until tart is cool to slice)

2-3 tablespoons balsamic drizzle (see recipe below)

For the balsamic drizzle

1/2 cup balsamic vinegar

1-2 tablespoons brown sugar

PREPARATION

Caramelized onions:  cook onions in a large sauté pan over low heat with butter, oil, 1/2 teaspoon salt, pepper and sugar until golden brown, about 30-35 minutes, stirring occasionally. Cool.

2.   Pie crust: add flour and salt to food processor and pulse a few times. Add butter and shortening and pulse until crumbly. Add water slowly until forms into ball. Remove and pat into disk. Cover with plastic wrap and place in fridge for at least 30 minutes.

3.    Preheat oven to 375°. Roll out dough and shape into tart pan. Put back in fridge for 10 minutes. Place foil on top of crust and then add pie weights or beans. 

4.   Bake crust for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, add the onions and bake for another 15 minutes or until golden brown.

5.  Cool on wire rack for 20 minutes. Add goat cheese, sliced strawberries and then top with balsamic drizzle. Cut into slices and enjoy!

For the balsamic drizzle

Combine vinegar and sugar in a small pot over medium-high heat and bring up to a bubble. Reduce the heat to medium and cook the liquids until they’ve reduced by about half and are thick and syrupy, about 8-9 minutes.