Onion Tart

oniontartfirst.jpg 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.

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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. oniontart2.jpg

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!

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Onion Tart 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 olive oil 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. Serve immediately.

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