Minimally Invasive

adapted from Mediterranean Cooking in Alaska

Crust:
1 1/2 cups flour
1/4 tsp. salt
1/4 cup olive oil
2 Tbsp. cold butter, cut into small chunks
3 – 5 Tbsp. ice water

Filling:
2 cups finely chopped onions
2 Tbsp. olive oil
Salt
Freshly ground black pepper
1 Tbsp. dried thyme, crushed, plus 1/4 tsp. for sprinkling on tart
1 head roasted garlic
2 eggs
1/2 cup crème fraiche, or 1/4 cup each heavy cream and sour cream
1/2 cup firm goat’s milk cheese, shredded, plus 1 Tbsp. for sprinkling on top
2 Tbsp. minced basil
3 – 4 roasted and sliced beets (see NOTE below)

Make the crust: In a food processor, mix the flour, salt, and olive oil until the olive oil is thoroughly incorporated into the flour. Add the butter and pulse three or four times to break up and distribute the butter; when you are done, the butter pieces should be the size of small lentils. Add 3 Tbsp. ice water and pulse to mix. Pinch together some of the dough to see if it holds together. If it does not, add small amounts of water, pulsing to mix, until the dough holds together when pinched. Dump the dough onto a piece of plastic wrap and knead lightly until the dough holds together. Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 425°F.

Roll out the dough on a piece of well-floured parchment paper until it forms a 10-1/2 inch circle. Use the rolling pin to lift the dough and place it over a 9” tart pan with removable bottom. Press the dough firmly into the sides and bottom of the tart pan. Trim the dough’s edges so there is just enough to fold under and cover the sides of the pan with a double layer of dough. Prick tiny holes all over the bottom crust with a fork.

Press a double layer of aluminum foil into the dough (this will prevent it from bubbling up when it bakes) and top with pie weights or dried beans. Bake the crust for 15 minutes. Remove the foil and pie weights/beans and bake for 5 minutes longer or until the crust is set and lightly golden. Remove from oven and place on a cooling rack. Reduce the oven heat to 350°F.

Make the filling: Sauté the onion, lightly seasoned with salt and freshly ground black pepper, in olive oil until the onion softens and turns golden. Stir in the garlic and thyme and cook for 1 minute, mashing the garlic into the onion as it cooks. Spread the onion, garlic, and thyme mixture over the bottom of the baked tart crust.

Stir together the eggs, crème fraiche, cheese, basil, and freshly ground black pepper until they are thoroughly mixed. Pour the egg mixture evenly over the cooked onions. Arrange the sliced, roasted beets on top of the egg mixture. Sprinkle tart with 1 Tbsp. shredded cheese and 1/4 tsp. of crushed dried thyme.

Bake the tart at 350°F for 30 – 35 minutes, or until the eggs are set.

Remove the tart from the pan and serve hot or at room temperature.

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