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1
Place 4 tablespoons, 2 ounces cream cheese and heavy cream in food processor and pulse to combine. Add in flour and salt and process until a dough forms. Remove dough from food processor, wrapping in plastic wrap and pressing into a disk. Place in refrigerator for 30 minutes.
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2
Heat a 10-12 inch skillet over medium heat. Add butter and oil and swirl to coat. Add thinly sliced onions and stir to coat with oil/butter.
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3
Lower heat and allow onions to caramelize. If fond starts accumulating on the pan, deglaze with small amounts of water as you go. You will have to deglaze several times while you are doing this step. It will take 30-45 minutes to get the onions fully caramelized.
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4
When onions are caramelized, deglaze the pan one final time, using the brandy. To do this, remove the pan from the heat, pour in the brandy, and using a lighter, ignite. Gently shake the pan and allow the alcohol to burn off.
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5
Once the alcohol has burned off, remove from the heat. Taste and season with salt and pepper as necessary.
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6
Preheat oven to 425.
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7
Allowing onions time to cool, roll out the dough to a thickness of between 1/8 inch and 1/4 inch. Try to keep dough to a circular shape.
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8
Spread the 1 tablespoon of cream cheese over the dough in a thin layer. Leave about an inch boarder around all the dough. Spread the dijon mustard in a thin layer over the cream cheese.
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9
Spread caramelized onions over prepared tart dough. Gently fold the boarder up and over the edges of the onions to create a rustic crust.
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10
Bake for 20-30 minutes, or until the crust is golden brown.
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11
Drizzle Lemon Parsley Cream over the top of the tart and enjoy.
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12
Place the cream cheese in a microwave safe bowl and heat for 12 seconds. You want the cheese to be very mixable.
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13
Mix in remainder of ingredients. Taste and adjust as necessary.
