Watercress, Onion & Goat Cheese Tart

Have cream cheese at room temperature. Using paddle attachment, mix cream cheese in mixer on low speed until creamy.

Add pastry flour and mix on low speed until dough comes together and starts to pull away from the sides of the bowl. Do not over mix.

Form dough into a ball and then into a flattened disk. Wrap dough in plastic wrap and refrigerate for at least two hours.

Roll out dough with a rolling pin until 1/8 inch thick, dusing with flour as needed. Cut an 11 inch circle out of the rolled dough.

Brush the sides and bottom of a 9 1/2 inch tart pan (preferably one with removable false bottom) with oil. Line the tart pan with the dough circle, pressing the dough into the sides of the tart pan. Be sure not to leave any slack in the dough.

Prick the surface of the dough with a fork. Keep in the refrigerator until ready to bake.

Heat olive oil in a skillet over medium-high heat until it just starts to smoke. Add onions and saute over medium-low heat, stirring occasionally until onions start to brown. Continue cooking onions, occasionally stirring and scraping the bottom of the pan until they are a deep brown color. Set aside.

Pre-heat oven to 375 degrees.

In a large bowl, mix eggs, cream and black pepper together. Add watercress and onions and mix.

Fill tart shell with egg mixture and place the goat cheese evenly around the tart in about 12 dollops.

Bake tart for 30 minutes. Using a small knife, release the tart from the edges of the pan and remove the false bottom. Serve immediately.