2 oz. cream cheese
1 3/8 cups sour cream
2 oz. goat cheese
1 large egg yolk
1 large whole egg
1 1/2 tsp fresh thyme leaf, minced
1/8 tsp kosher salt (or to taste)
1 pinch black pepper (or to taste)
1 sheet puff pastry
2 tbsp bacon fat (or olive oil)
2 cups yellow onion, julienned
1 medium granny smith apple, peeled & sliced
4 slices cooked bacon, cut into 1/2" pieces
1Blend the cream cheese, sour cream, goat cheese, egg yolk, whole egg, thyme, salt and pepper in a food processor or blender until smooth. Set aside.
2Preheat your oven to 400 degrees. Roll the puff pastry out to fit an 9" tart pan with just a little overhang on the short sides. Center the pastry over the pan and gently press the sides to cover. Roll your pin over the pan edge or use your fingers to trim the pastry dough.
3Prick the dough all over with a fork, line with parchment or foil and pie weights or dried beans and bake for 10 minutes. Remove the weights and parchment and bake another 5 minutes or until lightly golden. Let cool.
4Meanwhile, heat 1 tablespoon of the bacon fat in a large skillet over medium heat and add the julienned onion and a pinch of kosher salt. Sauté, stirring often, until caramelized and very soft, about 15-20 minutes. Turn the heat down if they start to brown too fast. Remove from the heat.
5Melt the remaining tablespoon of bacon fat in the same pan and saute the apples over medium heat until just lightly colored and almost tender. Remove from the heat.
6Reduce your oven to 350 degrees. Arrange the onions in the prepared tart shell, then layer on the apples in a spoke like fashion or scattered over. Scatter the bacon pieces over this. Pour the cheese custard mixture over all and bake in the 350 degree oven for 15 minutes or until set and lightly browned.
7Serve warm or at room temperature.