I broke my food processor bowl last night, which was not the most auspicious start to last night. Good thing I made pesto the other day! But my poor Cuisinart is another story for another time.
What made up for the sudden loss of my ability to food-process things was that last night I made dinner for some friends. It was a delightful way to spend a Tuesday evening, warm in our little kitchen nook with four of my favorite people, eating good food and drinking good wine! I love home dinner dates. They are awesome.
I made this sweet potato and star anise soup with ginger cream from CHOW, which is one of my favorites. This time I added some whole coriander at the same time as the star anise and it brightened up the dish even more. So delicious and warm.
I also made this caramelized onion and roasted tomato tart. Both dishes were a hit, and my friend Allison brought over some yummy baked pears with some fall spices. So many yummy fall flavors happening last night!
This tart was good as a main alongside a warm bowl of soup, and could even be beefed up with some greens (I fully intended to top it with peppery arugula, but forgot!). The sweetness of the onions and tomatoes, the tanginess of the goat cheese, and the buttery crust were just besties on a plate. Delicious, and an easy way to impress—I’m pretty sure puff pastry could make anything look good!
Roasted Tomato, Caramelized Onion, & Goat Cheese Tart
- 1 1/2 medium yellow onions, sliced thinly
- 1 pint cherry or grape tomatoes, halved
- 1 sheet puff pastry, thawed
- ~4 oz goat cheese (or a white cheddar/gruyere would work well)
- Olive oil
- White wine
- Herbs of your choosing (I used Herbes de Provence, but any mix of dried basil/thyme/oregano/etc would do)
- Salt & Pepper
- Preheat oven to 375°F
- Toss your tomatoes with a couple of tablespoons of olive oil, herbs, salt, and pepper. Spread evenly on a foil-lined baking sheet and put them in the oven to roast for about 15-20 minutes.
- Meanwhile, melt about 1 tbsp butter in a large pan over medium heat and add your onions in an even layer. Let them hang out there for about 5 minutes before stirring. Repeat this until your onions become caramelized–you don’t want to move them too much because they won’t release sugars to caramelize, but keep an eye on them. If they start sticking to the pan, add a little white wine and stir it around. When the are looking pretty golden brown, add another bit of white wine (~1/4 c) and stir. Allow the mixture to reduce and the wine evaporate. Remove from heat.
- Roll your puff pastry out to the desired size (I just rolled it out to be a little more rectangular than square). Move it to a greased baking pan and score it about 1 inch in from each of the edges, creating a border around the edge of the sheet. Don’t cut all the way through the pastry, just lightly score it so that the border will separate and puff up around the edges of the tart. With a fork, prick the middle part of the pastry a couple of times. Move this to the oven and let it bake for about 5 minutes.
- When you remove the puff pastry from the oven, crumble/spread your cheese on the inside of the shell, minding the border you’ve made for yourself. Top this with your caramelized onions and roasted tomatoes and return to the oven to bake until the border is puffy and golden, about 15-20 minutes.
Subs: You can easily mix up the toppings here. If you have leftover sauteed veggies, or even just some cheese and spinach, that would be delightful. With puff pastry it’s important that the toppings be pretty ready before you add them, since they won’t be in the oven on the tart for very long (that’s why I pre-roasted the tomatoes and caramelized the onions).