I have less than no time to write this post: work is suuuper crazy right now and I’ve hardly had time to cook, let alone write. But how’s this for a teaser: it’s taking me longer to write this post than it did to make the onion tart I’m sharing with you. Really.
As long as you don’t make your own puff pastry, this tart can be put together in no time with just a bit of advance prep work (read: caramelize onions). I had a bit of time one night last week so I caramelized down two whole white onions into a big sweet mush. They served as the main ingredient of this here tart, topped off with some goat cheese, quick-sauteed mushrooms, and a few snippings of chives. That’s it. And with such little effort, the whole thing still got polished off at Friday night dinner.
If I had more time to write I would — but promise me you’ll make this tart, in the meantime? I’ll regale ya’ll with more stories after work is done and I’m on vacation. Plus, if you’re patient, I can promise awesome pictures from my upcoming cruise to Alaska!
Makes 2 tarts
2 sheets puff pastry, thawed on parchment paper atop baking sheets
2 whole onions, chopped and caramelized with some oil or butter over low heat for 20-ish minutes
2 cups mushrooms
3/4 small log goat cheese (enough to dot two tarts generously)
a couple chives
Preheat oven to 400 degrees.
Saute mushrooms over medium high heat with some olive oil and a bit of the caramelized onions (for flavor).
Bake puff pastry for ten-fifteen minutes, until it begins to puff and turns ever so slightly golden.
Out of the oven, pile ingredients onto tarts — first onions, then mushrooms, then goat cheese, then chives.
Bake five-ten more minutes, until golden throughout and the cheese is melted.