Tomato-Onion Pie

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A perfect light supper, any season of the year. Sweating the onions makes them really rich and sweet. If you can’t find fresh basil, substitute a couple of teaspoons of dried dill. Use only soft, log goat’s cheese. If it has a crust, it won’t blend properly. Cream is fine if you can’t find crème fraîche, but you can make your own. I’ll tell you how later this week. SAM

2 large onions, thinly sliced (2 cups)
3 cloves garlic, pressed
3 tablespoons olive oil, divided
2 tablespoons dry sherry
1 (28-ounce) can tomatoes, drained
2 eggs, lightly beaten
4 ounces log goat’s cheese
4 tablespoons crème fraîche or heavy cream
1/4 cup loosely packed, fresh basil leaves, shredded
2 tablespoons fresh parsley, minced
Sea salt and freshly ground white pepper to taste
1 tablespoon grated Parmesan cheese
1 (9-inch) blind-baked savory pastry shell
Additional crème fraîche for topping

Preheat the oven to 400 degrees F.

In a large chef’s pan over low heat, sweat the onions in 2 tablespoons oil, covered, stirring occasionally, until translucent, about 30 minutes. Add the garlic. Raise the heat to medium high and add the sherry. Sauté until reduced, about 2 minutes. Add the tomatoes and simmer for 10 minutes.

In a medium mixing bowl, combine the eggs, goat’s cheese, and crème fraîche. Add the tomato mixture, basil, parsley, salt, and pepper. Pour into the pastry shell. Sprinkle with Parmesan and the remaining tablespoon oil. Bake for 45 minutes or until the center springs back when lightly touched. Cool on a wire rack 10 minutes before serving. Top with additional crème fraîche.
Makes 4 to 6 servings.

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