Roasted Onion and Shallot Tart

Tarts.  It's time for tarts.  I can feel it in the air.  This is my way of easing back into the kitchen after a summer filled with sandwiches and salads.  I can't say that my sandwich-and-salad phase was a bad thing.  In fact, it was quite a tasty thing.  But now it's time for something different.

I found a few recipes for various tarts in my extensive stash, but this roast onion and shallot tart quickly jumped out at me.  I've been meaning to make this for months, mostly because (I'm not gonna lie) the pictures of the tart sucked me in.  It was just begging to be made, so I decided to take on the challenge.




In actuality, making this wasn't a real challenge.  My greatest challenge ended up being a fight with the first sheet of puff pastry.  I lost.  The second sheet of puff pastry was much more accommodating.  I guess I could have made my own rough pastry like Pick Yin did, but that would require me to make dough.  I don't make dough.  It's one of those things.

Roasted Onion and Shallot Tart

slightly adapted from Life Is Great

serves 4-6

Print Recipe
 

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon thyme
• 1/4 - 1/2 teaspoons lemon juice
• salt to taste
• 1 large red onion, thinly sliced horizontally
• 2 medium shallots, thinly sliced horizontally
• 1 egg white
• 1/2 cup feta or goat cheese (or a mix of both)
• 1 sheet frozen puff pastry, thawed

1) Preheat oven to 350 degrees F.

2) Combine oil, vinegar, thyme, and lemon juice in a small bowl.  Add salt to taste.

3) Place the onions in a single layer on baking sheets lined with parchment paper.  Don't separate the rings.  Keep the slices intact.

4) Drizzle about 3/4 of the olive oil mixture over the onions.

5) Roast in the oven for 15-20 minutes, or until the onions are tender and slightly browned.  Allow the onions to cool to room temperature.

6) Place the puff pastry on another baking sheet.  Score the pastry with a sharp knife to form a 1" border around the edges.  Mix the egg white with a few drops of water to form an egg wash.  Brush the egg wash over the border of the pastry.

7) Spread the cheese within the border.

8) Arrange the roasted onions on top of the cheese.
 

9) Bake until the pastry is risen and a golden brown, about 20 - 25 minutes.  

10) Drizzle the rest of the oil mixture over the tart before serving.

Tip: Serve this with some leafy greens on the side.  I don't like my food to be really oily so I had some oil left over and I decided to use it as a dressing for my salad.  Amazing.  I have found a new salad dressing.

This tart.  The business.  That is all.  OK, it's not all.  The best thing about this tart was the onions.  Holy moly, I'm going to roast my onions like this every time.  They were very sweet but still had a little bite to them since they were oven roasted.  The cheese was soft and tangy, which was a perfect complement to the onions and crispy pastry.  If all tarts tasted like this, I could roll with that.