Roasted Beet, Caramelized onion and Goat Cheese Tart

I made a caramelized onion, roasted beet and goat cheese tart for tonight’s dinner. I served it with roasted brussel  sprouts with balsamic glaze and leftover fennel and celery salad. I skipped making a crust for the tart. Only thing bad was I had to use the oven on a hot day but I did roast the beets and brussel sprouts last night in the cool of the evening. Thanks to my friend Sherri

for her tart recipe. It’s so good!

Recipe for tart:
 

Roasted beet, caramelized onion and goat cheese tart

makes a 9-inch tart

3 medium striped beets (I peel and slice in half or quarters and wrap in foil and bake at 350 for 45 min. or until tender when pierced with sharp knife) I do this a day or two in advance and let it sit in fridge til I make the tart.
1 pie crust    
2 tablespoons olive oil
1 medium yellow onion, peeled and sliced
1/2 teaspoon fine sea salt
2 eggs
1/2 cup (125 ml) whole milk
1/2 cup (125 ml) unsweetened coconut milk
2 tablespoons finely grated parmesan cheese
1 tablespoon cornstarch
2 ounces (60 g) goat cheese, crumbled (can use cream cheese)

1)      Preheat oven to 400F (200C). Place beets in baking sheet and cover tightly with aluminum foil. Bake for 45 minutes until tender. Peel the beets and reserve them for later. This step can be made one day ahead.
2) Lower heat to 375F (190C) Roll pie crust and fill a 9-inch tart mold with it.  

3)   heat a medium saute pan over medium heat. Add olive oil, onions and salt. Cook for 15 minutes until onions are tender and slightly caramelized. Transfer the onions to  pie crust. Top with sliced beets.
4) Whisk together the eggs, whole milk, coconut milk, parmesan, and cornstarch in a bowl. Pour over the vegetables and top with goat cheese. Bake for 20 to 25 minutes until golden and custard set. Serve warm. *It took a bit longer for my dish to cook. It took about one hour so check at 25 minutes for doneness.