Onion Tarts with Mixed Greens
Williams-Sonoma...with a pinch of bitterness.
Ingredients:
2 rolled-out rounds savory tart dough, each 12 inches in diameter
5 Tbsp olive oil
4 yellow onions, thinly sliced
Salt and freshly ground pepper, to taste
3 garlic cloves, minced
2 tsp minced fresh thyme
2 Tbsp minced fresh flat-leaf parsley
4 tsp balsamic vinegar
1 egg, lightly beaten
4 oz. mixed salad greens
2 oz. goat cheese, crumbled
Directions:
-Place the dough rounds on separate parchment-lined baking sheets and refrigerate for 30 minutes.
-Position a rack in the lower third of an oven and preheat to 400 degrees.
-n a saute pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the onions, salt and pepper and cook, stirring occasionally, until caramelized, 15 to 20 minutes.
-dd the garlic and cook for 1 minute more. Add the thyme, parsley and 2 tsp. of the vinegar and cook, stirring occasionally, until most of the liquid has evaporated, about 2 minutes.
-Remove from the heat and let cool to room temperature.
-Spread half of the onion mixture on each dough round, leaving a 1-inch border.
-Fold the dough up and pinch together at 2-inch intervals.
-Lightly brush the top of the dough with the beaten egg.
-Bake the tarts until the crusts are golden, 30 to 35 minutes.
-Transfer the baking sheets to wire racks and let the tarts cool for 10 minutes.
-In a bowl, whisk together the remaining 2 tsp vinegar, the remaining 2 Tbsp olive oil, salt and pepper to form a vinaigrette.
-Toss half of the vinaigrette with the salad greens, then place the remaining vinaigrette in an oil mister.
-Top the tarts with the salad, dividing evenly, and sprinkle with the cheese.
-Mist the salads with the remaining vinaigrette.
-Serve immediately.
