Le Marchand Recipe

Make dough

In a large bowl whisk together 1.75 cups flour, 1 tsp sugar and 0.5 tsp sea salt. Add 0.5 cup cold cubed butter and 0.25 cup cold shortening. Using a pastry cutter or your fingers, cut the fats into the flour until mixture resembles coarse crumbs with some pea-sized pieces.

Add water

Sprinkle 3 tablespoons ice water over the mixture, tossing gently with a fork until dough just comes together. If it's still dry add an extra teaspoon of cold water. Do not overwork—just bring it into a cohesive mass.

Chill

Shape dough into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 days).

Blind bake

Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough into a 12-inch circle about 1/8" thick. Transfer to a 9-inch tart pan with removable bottom, pressing into corners and trimming excess. Prick bottom lightly with a fork, line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 8–10 minutes until golden at edges and set. Let cool slightly.

Caramelize onions

Warm a wide skillet over medium-low heat. Add 2 tbs butter and 1 tbs olive oil. Add 3 cups thinly sliced yellow onions, 1 tsp sugar and 0.5 tsp salt. Cook, stirring occasionally, for 25–30 minutes until deeply golden and soft. If onions begin to stick, lower heat and add splashes of water. In the last 3 minutes add 2 tbs dry white wine and 1 tsp chopped thyme; cook until liquid evaporates. Season with 1/4 tsp freshly ground black pepper and adjust salt to taste. Remove from heat and let cool slightly.

Prepare cheese filling

In a bowl crumble 6 oz fresh goat cheese. Add 1 large egg and 1/4 cup heavy cream and whisk until smooth. Fold in 1/2 cup grated aged goat cheese or Gruyère if using. Taste and add a pinch of salt — remember the caramelized onions are already seasoned.

Assemble tart

Preheat oven to 350°F (175°C). Spread the goat-cheese mixture evenly over the partially cooled tart shell. Scatter the warm (but not piping hot) caramelized onions evenly on top, pressing lightly so filling is level. Smooth surface with a spatula.

Bake

Bake tart on the middle rack for 20–25 minutes, until center is set and edges are lightly golden. Remove and cool on a rack for 10–15 minutes so filling firms slightly.

Drizzle 2 tsp honey (or an aged balsamic glaze) in a thin ribbon over the warm tart. Scatter 4 fresh thyme sprigs (or leaves) and sprinkle 1/4 tsp coarse sea salt evenly to finish. Let rest 5 minutes, then slice.

Serve warm or at room temperature. Tart keeps refrigerated up to 3 days; reheat in a 325°F (160°C) oven for 10–12 minutes before serving.