The broken-hearted tart
By VERONICA HINKE
Contributor
September 19, 2011 2:24PM
Chef Armando Esquivel's Vidalia Onion Tart at Glenview's Zingarella Cafe. | Joel Lerner~Sun-Times Media
storyidforme: 16103258
tmspicid: 5895954
fileheaderid: 2776402
Onion Tart
(From Zingarella)
Makes 6 4-inch tarts
1 package of puff pastry sheets2 Vidalia onions, thinly sliced
1 tomato, diced
2 ounces goat cheese
3 ounces heavy cream
1 egg
1 tablespoon olive oil
1 tablespoon fresh herbs of your choice, finely chopped
Salt and pepper, to taste
Cut puff pastry sheets in circles and press into tart pan. Sauté onions in olive oil until translucent, add tomatoes and sauté one minute more. Add goat cheese and herbs to pan and stir to dissolve. Take off heat and let mixture cool to room temperature. Use fork to mix heavy cream and egg together and then add to onion mixture. Spoon mixture into tart shells and bake at 250 degrees for 30 minutes. Take cooled tarts out of pan. Serve reheated or at room temperature.
Article Extras
Updated: September 29, 2011 1:41PM
Vegetables getting all tarted up
© 2012 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit
www.suntimesreprints.com. To order a reprint of this article,
click here.
Comments Click here to view or make a comment