This is a very typical tart you will find in France, especially the Provence and the Cote d’Azur. We’ve added olives as a treat, but you can leave them out. The filling is typical of a quiche custard, but less of it. If you are feeling lazy, buy a pie refrigerated pie crust or even puff pastry. 2 tablespoon/30ml canola oil 1 tablespoon/17g unsalted butter butter 2 large yellow sweet onions, halved and thinly sliced 2 cloves garlic, minced 4 ounces/113g crumbled goat cheese 1 tablespoon/15ml chopped fresh thyme 2 large eggs 1 cup/250ml heavy cream or half-and-half or milk 1 teaspoon/5ml salt 8 turns Freshly ground black pepper Handful of kalamata olives (optional) 1 10 inch/25 cm pie crust ( follow a pate brisee recipe) or buy one Preheat oven to 375F/190C/ Gas 5 Make a pie crust from your favourite recipe. A pate brisee, works wonders. Roll out the dough to just larger than a 10 inch/25cm round. Place into a tart pan and press into the sides cutting off any excess. Prick the
Personal Chefs serving Palm Beach, Boca Raton, Fort Lauderdale and Miami Beach.