Recipe for a Thin Tart with Goat Cheese and Onion Confit served with a Cucumber Salad

Preheat the oven to 200°C (180°C for fan ovens). Slice the onion into thin half-moons. Heat a knob of butter with a drizzle of olive oil in a large skillet over medium-high heat. Add the onion, salt, and pepper. Lower the heat slightly and cook for 10 minutes, stirring occasionally.

Roll out the dough on a baking sheet lined with parchment paper. Prick the bottom with a fork. Bake it blind (without filling) for 10-15 minutes, or until it is golden and well cooked, then set it aside out of the oven. Meanwhile, in a bowl, mix the cream with the mustard. Season with salt and pepper. Cut the cucumber into slices.

When the onions are soft, sprinkle them with sugar. Continue cooking for 3-5 minutes, stirring more regularly as the onions soften. Allow them to caramelize slightly on the bottom of the pan before stirring, until they are well caramelized. At this point, feel free to taste and adjust the seasoning to your liking.

Spread the cream-mustard mixture on the bottom of the pastry, leaving a 1 cm border. Crumble the fresh cheese or cut it into pieces. Distribute the caramelized onions on top and cover with cheese, dried thyme, and nuts. Bake the topped pastry for about 5 minutes.

Meanwhile, make a dressing by mixing a pinch of mustard with a drizzle of olive oil and balsamic vinegar in a bowl. Season with salt and pepper. Just before serving, add the salad and cucumber. Mix well.

To finish, cut the tart into pieces and serve them immediately on the plates, while the crust is still warm and crispy. Place the cucumber salad beside it.