From the kitchen of: Kluge Farm Shop

Wine Pairing: Kluge 2004 Albemarle Simply Red

Fleur Vert Tarts

Ingredients:

1 medium Vidalia onion, caramelized
1/2 lb Fleur Vert goat cheese, about 95% of herb coating removed, room temp.
1/2 lb cream cheese, room temp.
2 extra large eggs
1/4 tsp salt
1/8 tsp white pepper
2 egg yolks, beaten
1 recipe tart dough or 1 pkg. purchased refrigerated pie dough

Directions:

1. Thinly slice onion and place in a saute pan with 2 tbsp melted butter. Cook over low heat for 30-45 minutes until onions are translucent and golden brown. Will keep refrigerated for 1 week.
2. Place both cheeses in food processor and pulse to combine and remove any lumps.
3. With processor running, add eggs, 1 at a time.
4. Stop processor and scrape with spatula. Add salt and pepper and pulse to combine.
5. Spoon caramelized onion into the bottoms of the prepared tart pans.
6. Pour cheese mixture evenly on top of onions and refrigerate for 30 minutes to set mixture.
7. Brush tops with beaten room temp. egg yolks and bake at 350 degrees F for 15 minutes or until tops are lightly golden brown. Serve slightly warm with slices of Heirloom Tomato dressed with a balsamic vinaigrette on the side.

Tart Dough

1 1/4 cup all purpose flour, sifted
3/4 tsp salt
5 oz unsalted butter, cold, cut into cubes
2 extra large egg yolks
3 tbsp ice water