Monday, March 2, 2015

Sautéed Onions and Roasted Beet Tart

Whenever I have extra onions in my pantry, this simple and delicious recipe makes a no-brainer tasty appetizer or snack. Typically, when I host a dinner party, I offer some variation of an onion tart or flatbread, which is always a big hit with guests.

You can make this tart with just onions and cheese, or add roasted vegetables of your choice (also see my earlier post "Free-form Butternut Squash and Sautéed Onion Tart").

This time I had extra beets, and thought, why not?


1 medium red onion
1 medium yellow or sweet onion
Extra virgin olive oil (enough to coat the bottom of a medium sized pan, and to coat the beets)
1 red beet, cubed into 1/4 inch cubes
About 8 oz. of goat cheese or another cheese of choice (for example, sweet gorgonzola, blue cheese, fontina, fresh mozzarella, alone or in combination)- sliced into 1 inch pieces
A handful of micro-greens, or sweet pea shoots
Salt and pepper to taste
1 sheet of frozen puff pastry (I used Trader Joe’s).


Preheat the oven to 375F.

Coat the cubed beets with olive oil and bake on a baking sheet lined with parchment paper, for about 15-20 minutes, turning once. Be careful not to burn. Sprinkle with salt.

In the meantime, prepare the onions. Cut off the top of each onion and place cut-side down on a cutting board. Cut the onion lengthwise (vertically) in half, and remove the peel and outer layer.
Place the flat half back on the cutting board, and again lengthwise, slice  each half into relatively thin slices (about ⅛ inch thick).

Heat the olive oil in a medium size frying pan, add the sliced onions, and saute’ until translucent, for about 15 minutes, covered about ⅔ of the cooking time, stirring occasionally. To prevent the onions from burning, you may add about 1/4 cup of water about halfway through, and allowing it to evaporate. Once cooked, add salt and pepper to taste.

Gently unfold the thawed pastry, and if you see any tears or holes, use your fingers—and a little water if necessary—to gently squeeze the pastry back together.  If the dough appears to stick together, put it back in the refrigerator to cool, before attempting to roll it out again.

Lay the unfolded pastry square on a floured surface, and rub some flour on a rolling pin, which you will use to roll out the square to the desired thinness (but not too thin).  Roll the dough out with gentle outward motions.   Run a ravioli wheel or a knife along each side to create more even lines. The left over pastry dough can be molded together and flattened again, and shapes can be carved out to top the tart during baking.  

Line a baking sheet with parchment paper and carefully lay the thinned pastry dough on it, and with a fork prick the surface of the dough (like you would a regular pie crust).

Bake for 5 minutes, then remove from the oven and spoon the sautéed onions (after draining off any of sautéing liquid) evenly over the lightly baked pastry. Top with the roasted beet cubes and cheese, and any pastry shapes made from the left-over pastry.

Bake at 350-375F until golden brown (about 20minutes).Slightly cool, sparsely add the micro-greens, slice and serve.

May be refrigerated for up to 3 days,  and reheated. 

For a vegan option, use vegan puff pastry and omit the cheese, or use a vegan cheese of your choice.

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