Open-Face Onion, Goat Cheese and Pine Nut Tart

Name: Open-Face Onion, Goat Cheese and Pine Nut Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 1-inch cinnamon stick; 227 grams crème fraîche; 2 larges egg yolks; 473 milliliters all-purpose flour; 227 grams fresh goat cheese; 1 teaspoons ground ginger; 1 teaspoons freshly grated nutmeg; 3 Tbsps olive oil; 3 Tbsps extra-virgin olive oil, plus more for brushing; 0 teaspoons freshly ground pepper; 59 milliliters pine nuts; 1 pinch Pinch of salt; 6 servings Salt; 454 grams Swiss chard; 4 Tbsps cold unsalted butter, cut into small pieces; 5 Tbsps cold water; 680 grams yellow onions, very thinly sliced

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

In a food processor, pulse the flour with the salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add the egg yolks and olive oil; pulse until combined.

Ingredients you will need

Egg Yolk

Olive Oil

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.

Ingredients you will need

Butter

Dough

Water

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.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

Uncover the skillet. Increase the heat slightly and continue cooking, stirring frequently, until the onions become a rich golden brown, about 30 minutes longer.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Remove the skillet from the heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Swiss Chard

Water

Ribs

Equipment you will use

Pot

Drain the leaves and refresh them under cold running water.

Ingredients you will need

Water

Drain again and pat thoroughly dry.

In a spice grinder, combine the cinnamon stick with the cloves, ginger, nutmeg and pepper and grind to a powder.

Ingredients you will need

Cinnamon Stick

Clove

Ginger

Nutmeg

Pepper

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.

Ingredients you will need

Onion

Salt

In a small bowl, using a wooden spoon, lightly beat the goat cheese with the crme frache and 1 teaspoon of salt until smooth.

Ingredients you will need

Goat Cheese

Salt

Equipment you will use

Wooden Spoon

Bowl

Preheat the oven to 40

Equipment you will use

Oven

Set the disk of dough between 2 large sheets of wax paper and roll out to a 12-by-15-inch rectangle.

Ingredients you will need

Dough

Roll

Equipment you will use

Wax Paper

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.

Ingredients you will need

Swiss Chard

Equipment you will use

Baking Pan