I’m a big fan of incorporating quality beer into my recipes. Stone’s Smoked Porter adds hints of smokiness and roastyness to the sweet caramelized onions in this rustic tart. The polenta crust provides a bit of crunch, and the goat cheese finishes it all of with richness and tanginess. <br /> <br />If you aren’t a fan of smoky beers, or can’t find one, I recommend using a Belgian Strong Dark Ale, such as Maudite from Unibroue or Allagash Black. The caramel notes from these beers blend well with the caramelized onions. <br /> <br />The polenta crust for this recipe is borrowed from Nigella.com : http://www.nigella.com/recipes/view/blackberry-galette-151

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