Monday, July 6, 2015

Caramelized Vidalia Onion Tart with Kale and Goat Cheese


Inspired by a super fun Vidalia Onion dinner that I attended a few weeks ago, I kinda knew this would happen soon after. It was in my day dreams for like a week after the dinner.
I absolutely love this tart. For two reasons.....caramelizing the onions makes my kitchen smell heavenly and because this puff pastry from Dufour is just so good. Please do yourself and favor and seek out this brand of puff. It will rock your appetizer-loving world.















































You could really take this caramelized tart in many different directions. Make one big tart or cut puff into smaller shapes/sizes and make individual ones.
Change up the cheese, like some smoked cheddar or maybe Asher blue from Sweet Grass Dairy.
Toss on some grilled steak, chicken, or roasted poblano pepper. How about some sun-dried tomatoes
or greek olives and artichoke hearts? Then there's bacon....yes, BACON. Never a bad notion.
Grilled shrimp with tomato jam. Fresh herbs. Endless, endless possibilities.
Your puff is your canvas.

Caramelized Vidalia Onion Tart with Kale and Goat Cheese
Serves 8-10

3 Vidalia onions, skin removed and thinly sliced
2 Tablespoons olive oil
2 Tablespoons unsalted butter
1 bunch Lacinato kale, rinsed and thinly sliced
Goat cheese, crumbled
One 14 ounce sheet of Dufour puff pastry, thawed

*Keep the puff pastry in the refrigerator until you are ready to roll it out.

Heat the olive oil and butter together in a large skillet {or you can divided into 2 skillets}.
Cook onions on medium-low heat, stirring occasionally, until they are golden. This should take about 45 minutes or so. Allow onions to cool somewhat.


Preheat oven to 400F. Dust a large cutting board or counter top surface with flour. Unwrap the puff pastry and place on surface. Roll out slightly with a rolling pin. Cut a 3/4-inch edge off each side of the puff sheet and set aside.

Transfer the puff pastry to a half-sheet pan lined with parchment paper. Using a pastry brush, wet the edges slightly with a bit of water. Press the matching puff strips on top of each edge creating a border. Using a fork, prick the dough all over and across the edges as well. This helps it from puffing up too much during cooking.

Scatter the kale across the dough and top with caramelized onion and goat cheese, avoiding the border edge.
Place into the oven and cook until golden, about 20 minutes or so.

3 comments:

  1. I was waiting for this ;) Looks soooo good. Must incorporate garden tomatoes as I'm almost to the "too many tomatoes" point already!

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