-
1
To make the tart dough, combine the flour and salt in a food processor and pulse a few times to combine.
-
2
Scatter the butter over the flour and pulse until the mixture resembles coarse meal, 6 to 8 pulses.
-
3
With the machine running, add 1/4 cup ice water in a slow, steady stream through the feed tube.
-
4
Pulse until the dough holds together without being wet or sticky.
-
5
To test, squeeze a small amount together: If it holds together, it is ready.
-
6
If it is crumbly, add up to 2 tablespoons more ice water, 1 tablespoon at a time.
-
7
Form the dough into a flat disk, cover with plastic wrap, and refrigerate until cold, at least 1 hour and up to 24 hours.
-
8
Roll out the dough to a 12-inch round on a floured surface.
-
9
Transfer to a 9-inch tart pan with a removable bottom.
-
10
Trim the dough overhang to 1 inch.
-
11
Fold the overhang in and press it to the sides, forming a double-thick high-standing side.
-
12
Pierce the crust all over with a fork.
-
13
Freeze the crust for at least 30 minutes and up to 1 month.
-
14
Position a rack in the center of the oven and preheat the oven to 400F.
-
15
Bake the crust on a baking sheet, piercing with a fork if the crust bubbles up in spots, until light golden brown, about 20 minutes.
-
16
Remove from the oven, keeping the crust on the baking sheet.
-
17
Reduce the oven temperature to 350F.
-
18
To make the filling, melt the butter with the oil in a large saute pan over medium-low heat.
-
19
Stir in the onions and thyme and cook, stirring occasionally, until the onions are soft and caramelized, about 45 minutes.
-
20
Remove from the heat and let cool slightly.
-
21
Whisk together the eggs and cream cheese in a medium bowl until smooth; then whisk in the cream, salt, and pepper.
-
22
Arrange the onions evenly over the bottom of the tart shell.
-
23
Pour the egg mixture over the onions and scatter the goat cheese over the top.
-
24
Bake until the sides of the filling are slightly puffed and the center still jiggles slightly, about 40 minutes.
-
25
Remove the tart from the oven and let cool for at least 15 minutes before serving.
-
26
Slice the tart, top each wedge with some pesto, and serve with the herb salad.
-
27
Bring the wine to a boil in a small saucepan over medium-high heat and cook until thickened and reduced to 3 tablespoons, about 10 minutes.
-
28
Remove from the heat and let cool slightly.
-
29
Combine the reduced wine, vinegar, and honey in a blender and blend until smooth.
-
30
Season with salt and pepper.
-
31
With the motor running, slowly add the oil and blend until emulsified.
-
32
The vinaigrette can be made 1 day in advance and refrigerated.
-
33
Bring to room temperature before serving.
-
34
Combine the greens, chervil, parsley, and tarragon in a large bowl, drizzle with the vinaigrette, and toss to combine.
