I’m a big fan of incorporating quality beer into my recipes. Stone’s Smoked Porter adds hints of smokiness and roastyness to the sweet caramelized onions in this rustic tart. The polenta crust provides a bit of crunch, and the goat cheese finishes it all of with richness and tanginess.
If you aren’t a fan of smoky beers, or can’t find one, I recommend using a Belgian Strong Dark Ale, such as Maudite from Unibroue or Allagash Black. The caramel notes from these beers blend well with the caramelized onions.
In a food processor, pulse the dry ingredients, then add the butter and shortening diced into small pieces. Pulse briefly until it resembles coarse breadcrumbs, then add enough iced water to form a dough, pulsing gently to mix.
Form it into a disc, wrap in clingfilm and put in the fridge to rest for about 30 minutes.
Caramelized onion and goat cheese filling
Heat oil in a large pot or frying pan over medium-high heat and sautee until the onions soften, then reduce heat to medium low, add a pinch or two of sea salt, and continue cooking until the onions are golden brown. Be patient - they’ll get there eventually! Add the Porter, and continue cooking until the liquid has cooked away. Spread the caramelized onions on a large plate to allow them to cool.
Preheat the oven to 375 F.
In a bowl, thoroughly mix together the egg, chevre, cream, and thyme, set aside.
Roll the pastry dough into a large circle, ¼ inch thick, between two sheets of parchment paper. Peel off the top sheet, and transfer the bottom sheet and pastry to a baking sheet.
Spread the onions on the pastry dough, leaving a boarder of approximately 2” on all sides. Scoop the chevre mixture carefully on top, spread it to cover the onions, then fold the edges of the pastry towards the center, pinching to seal. Brush the top of the pastry with the beaten yolk.
Bake at 375 for 35 minutes, or until the top is turning golden brown and the pastry is crisp.