Savoury Fresh Cheese Tart

My favourite savoury pie. Excellent as an accompaniment to chicken or shrimp or as a main dish itself. Serve warm or chilled. Leftovers (if there are any) will keep in the refrigerator for a few days. (Serve leftovers cold or re-heated in an oven. Avoid re-heating in the microwave as this will make the pastry soft and mushy.)



Ingredients:

• 1 quantity whole wheat pastry
  
• 300 g chevre, room temperature
  
• 1 yellow onion
  
• olive oil for frying
  
• 1 oven roasted garlic
  
• 1/2 cup whipping cream
  
• 1/2 cup sour cream
  
• ground thyme
  
• 3 or 4 tomatoes

Directions:

Partially bake pie shell blind for 10 minutes at 450°F.
Slice onion thinly and fry in olive oil until caramelized.
Beat together chevre, cream and sour cream.
Stir in thyme, garlic and onion.
Pour filling into partially baked pie shell.
Slice tomatoes thinly and arrange on top of cheese mixture.
Bake at 400°F for 30-45 minutes.