This is a very typical tart you will find in France, especially the Provence and the Cote d’Azur.  We’ve added olives as a treat, but you can leave them out.  The filling is typical of a quiche custard, but less of it.  If you are feeling lazy, buy  a pie refrigerated pie crust or even puff pastry.  

2 tablespoon/30ml canola oil

1 tablespoon/17g unsalted butter butter

2 large yellow sweet onions, halved and thinly sliced

2 cloves garlic, minced

4 ounces/113g crumbled goat cheese

1 tablespoon/15ml chopped fresh thyme

2 large eggs

1  cup/250ml heavy cream or half-and-half or milk

1 teaspoon/5ml salt

8 turns Freshly ground black pepper

Handful of kalamata olives (optional)

1 10 inch/25 cm pie crust ( follow a pate brisee recipe) or buy one

Preheat oven to 375F/190C/ Gas 5

Make a pie crust from your favourite recipe. A pate brisee, works wonders. Roll out the dough to just larger than a 10 inch/25cm round. Place into a tart pan and press into the sides cutting off any excess.  Prick the bottom of the dough in several places. Place in the freezer for 15 minutes. Place a piece of parchment paper over the crust and fill with pie weights or old beans, or rice.  Bake for 15-18 minutes or until crust is lightly baked through. Let cool. Melt butter with oil over medium-high heat in a large skillet or saute pan. Add the onion, reduce heat to medium-low, cover and cook 30 minutes, stirring occasionally and watching so onions don’t burn.  Remove the cover and continue to cook another 20-30 minutes or as needed until onions are very soft and golden. Add the garlic and cook 1-2 minutes or until fragrant. Let cool. Stir in goat cheese and thyme. Place onions and cheese mixture in a prepared crust and spread evenly.  Whisk eggs and cream (or half-and-half) together in a small bowl. Add salt and black pepper. Pour over onions. Add olives if using. 

Bake for 25-30 minutes or until the center is firm to the touch and tart is lightly golden.