Recipe Savory Rhubarb Pie

INGRÉDIENTS

1 bulb garlic
45 ml (3 tbsp) sunflower oil, divided
1 medium onion, sliced
750 ml (3 cups) rhubarb, cut into 1-inch pieces
30 ml (2 tbsp) unbleached all-purpose flour
30 ml (2 tbsp) maple sugar
One 9-inch pie crust.
125 ml (1/2 cup) walnuts, coarsely chopped (local black or butternut if you can find them!)
60 ml (1/4 cup) goat cheese (artisanally produced near soi!)
Salt and pepper

PRÉPARATION

Preheat the oven to 180°C (350°F).
Cut a thin slice of the garlic head and place it in a small ovenproof dish.
Add 15 ml (1 tbsp) of oil on top and bake for about 30 minutes. Set aside.
Meanwhile, heat 30 ml (2 tbsp) of oil in a frying pan and gently caramelize the onions for 45 minutes. Season with salt and pepper.
Turn off the heat, add the candied garlic and mix well.
While the onions are cooking, mix the rhubarb pieces with the flour and maple sugar in a bowl. Season with salt and pepper.
Increase oven temperature to 200°C (400°F).
Using a fork, prick the bottom of the tart and spread the onion mixture evenly over it.
Add the rhubarb mixture, arranging the pieces nicely. Then scatter the walnuts over the top of the tart.
Place the tart in the middle of the oven for 15 minutes, then lower it to the bottom rack of the oven for another 15 minutes, or until the rhubarb has softened, the crust is golden, and the walnuts are toasted.
Let cool before spreading the goat cheese over the top.