by Laura Moss
If you are looking for a super simple yet tasty new side dish at your Thanksgiving feast, you need to look no further than at the lowly onion. An oft used staple in cooking yet never really a star unless you are a delicious bowl of French Onion soup topped with ooey-gooey cheese and a freshly toasted giant crouton topper… but I digress.
The star of this dish is the onion, and you will need two of these bad boys to make this dish. Now, normally I would give you a recipe for a home made crust infused with cracked pepper and thyme or some such nonsense but there is no need. I know you are very busy with all of your other Thanksgiving feast preparation, and in all the holiday hub-bub, there is nothing wrong with the K.I.S.S. method – keep it simple stupid.
This dish uses two of my all time favorite ingredients: caramelized onions and goat cheese. You don’t even need advanced pastry skills for this one. If you can fold over a piece of paper you can make this crostata. It’s not supposed to be pretty (although who doesn’t love a mound of golden brown onions) and its presentation is supposed to be fairly rustic.
Caramelized Onion and Goat Cheese Crostata
- 2 large yellow onions
- 1 ready to roll pie crust (I use Pillsbury)
- 1-2 TBS good olive oil
- 1 4-ounce container crumbled goat cheese
- 1 tsp. good thyme
- Sea salt
- Fresh cracked pepper
Preheat oven to 400 degrees.
Thinly slice both onions and place in a large skillet with the olive oil (depending upon how large your onions are, you may need to add a little more olive oil during cooking). Salt and pepper to taste. Add ½ teaspoon thyme. Sautee over medium high heat until beautifully golden brown. Golden, not black brown. The oven will finish off the cooking.
Roll out the prepared dough and place on a lightly greased cookie sheet (I used a quick spray of Pam). Sprinkle the goat cheese over the dough leaving about a 1-inch empty space around the edge (you will be folding over this portion later). Sprinkle with a little salt and fresh cracked pepper and the other ½ teaspoon thyme.
Spoon the onion mixture over the goat cheese, again leaving the 1-inch edge. Gently fold a small portion of the crust over the cheese and onions to form a lip, about 1/8 of the pie. Continue in a circular pattern around the crostata until all the edges are folded over forming a “crust” around the edges of the tart.
Bake at 400 degrees for about 20-25 minutes, or until nice and golden brown. Enjoy!