I wish I could write about this tart, but I can't. It's not because the tart is indescribable; it's got tart goat cheese and caramelized onion-y goodness in every bite, cradled by a simple, buttery crust. And it's not because somebody is holding a gun to my head and telling me not to write about this tart. No, it's more because I'm trying to hold back a massive wave of stress that's about to crush me, and I'm losing. I made this tart a few days ago and meant to write about it then, but didn't have the time. I'm realizing now that I'm not sure when I will have the time. But it hardly seems fair to deprive people of a good recipe simply because I'm having a busy week, so I'm just going to give you the recipe, ok?

* serves 1

1 tbsp butter, melted
1/4 cup all-purpose flour

Caramelized Onions:
1/4 yellow onion, sliced into half-moons
1 tsp olive oil
1 tsp brandy
1 tbsp water

2 tbsp goat cheese

    First, mix ingredients for the pastry. Mush the dough into the bottom of a small (~5 inch) tart or pie tin with your fingers. Chill in refrigerator for 1 hour.
    In a skillet over medium heat, heat the olive oil until it spreads to coat the pan. Add the onion, and cook, stirring, for about 5 minutes or until the onions are translucent. Add brandy and water, and cook another 5 minutes until the liquid is boiled off and the onions are caramelized.
    Preheat oven to 450 degrees F. Spread the goat cheese into the prepared pastry shell. Spoon the caramelized onions on top of the cheese. Bake the tart at 450 degrees F for about 10 minutes, until the crust is lightly browned.