Caramelized Onion Tart

• 1 whole garlic bulb
• 3 tablespoons olive oil, divided
• 2 pounds sweet onions, sliced
• 1 tablespoon balsamic vinegar
• 1-1/2 cups all-purpose flour
• 3/4 cup cold butter, cubed
• 1/4 teaspoon salt
• 10 ounces fresh goat cheese
• 3 eggs
• 1 teaspoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 3/4 cup shredded Parmesan cheese, divided
• 1 cup minced fresh basil

1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1 tablespoon oil. Wrap bulb in heavy-duty foil. Bake at 425u0b0 for 30-35 minutes or until softened.
2. Meanwhile, in a large skillet, cook onions and vinegar in remaining oil over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently. Set aside.
3. Cool the garlic for 10-15 minutes. Squeeze softened garlic into a food processor; add the flour, butter and salt. Cover and process until mixture resembles coarse crumbs. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with a removable bottom. Bake at 350u0b0 for 15 minutes.
4. In a food processor, combine the goat cheese, eggs, parsley, salt and pepper; cover and process until blended. Sprinkle 1/2 cup Parmesan cheese into crust; top with basil. Spread goat cheese mixture into crust.
5. Arrange onions over top; sprinkle with remaining Parmesan cheese. Bake for 25-30 minutes or until set.

garlic, olive oil, sweet onions, balsamic vinegar, flour, cold butter, salt, goat cheese, eggs, parsley, salt, ground pepper, parmesan cheese, fresh basil

Taken from www.tasteofhome.com/recipes/caramelized-onion-tart/ (may not work)