Green Onion, Thyme and Goat Cheese Tart
For the short-crust tart shell:
- 1 1/2 cups all-purpose flour
- Pinch of salt
- 12 Tbs. (1 1/2 sticks) unsalted butter, out of the refrigerator for 15
minutes, cut into pieces
- About 1 1/2 Tbs. water
For the filling:
- 1 Tbs. unsalted butter
- 24 green onions, cut into 1/2-inch lengths
- 2 heads green garlic or 2 regular garlic cloves, coarsely chopped
- 1/4 cup chicken broth or water
- 1/4 lb. fresh goat cheese (chèvre)
- 1/2 cup sour cream
- 2 eggs
- 1/2 tsp. chopped fresh thyme, plus thyme sprigs for garnish
- Salt and freshly ground pepper, to taste
Preheat an oven to 400°F. Gently press the pastry into the bottom and sides of a 9-inch tart pan with a removable bottom, forming a slightly thicker layer on the sides. Place the shell in the freezer for 30 minutes.
Line the pastry with aluminum foil and fill with pie weights. Bake for 10 minutes. Remove the weights and foil and reduce the temperature to 375°F. Continue to bake until lightly golden, 15 to 20 minutes more.
While the tart shell is baking, make the filling: In a large fry pan over medium-high heat, melt the butter. Add the green onions, garlic, if using, and the broth and stir well. Reduce the heat to low, cover and simmer until the green onions are soft, about 15 minutes.
Remove the pastry shell from the oven and set aside. Position the rack in the upper part of the oven. Leave the oven set at 375°F.
In a bowl, mash together the goat cheese and sour cream with a fork until soft and well mixed. Add the eggs and chopped thyme and mix well.
Uncover the green onions and raise the heat to high. Cook until the liquid has evaporated, about 3 minutes. Stir the green onions into the cheese mixture, then season with salt and pepper. Pour the cheese mixture into the prebaked pastry shell.
Bake on the top rack of the oven until a skewer inserted into the center of the tart comes out clean, 25 to 35 minutes. Remove from the oven and garnish with thyme sprigs. Cut into wedges and serve warm or at room temperature.