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Open-Face Onion, Goat Cheese and Pine Nut Tart

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Open-Face Onion, Goat Cheese and Pine Nut Tart

Open-Face Onion, Goat Cheese and Pine Nut Tart

Open-Face Onion, Goat Cheese and Pine Nut Tart is a vegetarian recipe with 6 servings. One portion of this dish contains roughly 17g of protein, 43g of fat, and a total of 635 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of cinnamon stick, ground ginger, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. If you like this recipe, you might also like recipes such as Open Face Roasted Tomato and Goat Cheese Sandwiches with Parmesan Crisps, Swiss Chard Tart With Goat Cheese, Currants, And Pine Nuts, and Open-Face Prosciutto, Fresh Ricotta, and Red-Onion Marmalade Sandwiches.

Instructions

1
In a food processor, pulse the flour with the salt.
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All Purpose FlourAll Purpose Flour
SaltSalt
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Food ProcessorFood Processor
2
Add the egg yolks and olive oil; pulse until combined.
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Egg YolkEgg Yolk
Olive OilOlive Oil
3
Add the butter and pulse until the mixture resembles coarse meal. With the machine on, slowly add the water and process just until the dough comes together.
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ButterButter
DoughDough
WaterWater
4
Transfer the dough to a sheet of plastic wrap and pat it into a disk. Wrap the disk and refrigerate for at least 30 minutes.
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DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
5
In a large skillet, stir the onions with 3 tablespoons of the olive oil until thoroughly coated. Cover and cook the onions over moderately low heat, stirring occasionally, until they are very soft, about 30 minutes. Reduce the heat to low if the onions begin to brown.
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Olive OilOlive Oil
OnionOnion
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Frying PanFrying Pan
6
Uncover the skillet. Increase the heat slightly and continue cooking, stirring frequently, until the onions become a rich golden brown, about 30 minutes longer.
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OnionOnion
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Frying PanFrying Pan
7
Remove the skillet from the heat.
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Frying PanFrying Pan
8
Meanwhile, bring a large pot of water to a rolling boil. Strip the chard leaves from the ribs, leaving the leaves as intact as possible; reserve the ribs for another use. Blanch the chard leaves in the boiling water until softened, 1 1/2 to 2 minutes.
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Swiss ChardSwiss Chard
WaterWater
RibsRibs
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PotPot
9
Drain the leaves and refresh them under cold running water.
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WaterWater
10
Drain again and pat thoroughly dry.
11
In a spice grinder, combine the cinnamon stick with the cloves, ginger, nutmeg and pepper and grind to a powder.
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Cinnamon StickCinnamon Stick
CloveClove
GingerGinger
NutmegNutmeg
PepperPepper
12
Add 1 1/4 teaspoons of the spice mixture to the onions and stir until evenly incorporated; reserve the remaining mixture for another use. Season with salt.
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OnionOnion
SaltSalt
13
In a small bowl, using a wooden spoon, lightly beat the goat cheese with the crme frache and 1 teaspoon of salt until smooth.
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Goat CheeseGoat Cheese
SaltSalt
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Wooden SpoonWooden Spoon
BowlBowl
14
Preheat the oven to 40
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OvenOven
15
Set the disk of dough between 2 large sheets of wax paper and roll out to a 12-by-15-inch rectangle.
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DoughDough
RollRoll
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Wax PaperWax Paper
16
Transfer the pastry to a 9-by-12-inch ceramic baking dish at least 1 1/2 inches deep. Line the pastry with the chard leaves, allowing them to extend beyond the pastry overhang.
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Swiss ChardSwiss Chard
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Baking PanBaking Pan
17
Using a spatula, spread the goat cheese mixture over the chard in an even layer.
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Goat CheeseGoat Cheese
SpreadSpread
Swiss ChardSwiss Chard
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SpatulaSpatula
18
Spread the spiced onions over the cheese and sprinkle with the pine nuts. Fold the extended chard leaves and the pastry over the onion filling.
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Pine NutsPine Nuts
CheeseCheese
OnionOnion
SpreadSpread
Swiss ChardSwiss Chard
19
Brush the pastry and the chard leaves with olive oil.
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Olive OilOlive Oil
Swiss ChardSwiss Chard
20
Bake the tart for about 40 minutes, or until the pastry is golden.
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OvenOven
21
Remove from the oven and transfer to a rack.
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OvenOven
22
Let cool for at least 30 minutes before serving warm or at room temperature.
DifficultyExpert
Ready In45 m.
Servings6
Health Score24
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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