For the crust, whisk together the flour, corn starch and salt. Add in the butter with a pastry cutter until the mixture looks clumpy.
Once the butter is added, cut the egg yolk into the mixture.
Add water, 1 Tablespoon at a time, working it in with your fingertips until it comes together.
Form a ball and then flatten it into a disk. Refrigerate for 30 minutes.
For the caramelized onions, heat olive oil in a medium skillet. Cook until brown, about 15 minutes. Add a little water to the pan if the onion is cooking too fast. Add garlic, thyme, salt and pepper during the last 5 minutes and stir to combine flavor.
Preheat oven to 350F. Once dough is chilled, roll it out onto a floured surface. Lay dough into 11 or 12 inch pie pan. Press dough into pan and poke several holes in bottom. Bake for 15 minutes.
While the crust is baking, make the custard. Put all of the ingredients, except goat cheese, in the food processor. Blend until smooth.
Spread the caramelized onions on the bottom of the crust, top with custard and crumbled goat cheese.
Bake until crust is golden and custard is set, about 25 minutes. Add garnishes and serve warm.
*recipe adapted from http://www.anediblemosaic.com/?p=18572
Place whole carrots in a baking dish and drizzle with olive oil. Toss to coat. Drizzle with honey. Add salt and pepper to taste.
Bake for 50 minutes or until tender.
*Recipe adapted from Allrecipes.com
Preheat oven to 425F. Wrap beets in aluminum foil and place on a baking sheet. Cook 45 minutes or until tender. Let cool, peel skin off and slice as desired. Toss with mandarin orange balsamic vinegar from Olive Oil Etcetera. Chill and enjoy.
Heat oil in skillet and add chopped bacon. Cook 3-5 minutes or until lightly browned. Add sprouts and saute until lightly browned and crisp. Season with salt and pepper. Pour in mandarin orange balsamic vinegar and water; cover and steam about 5 minutes.