Onion Tart

Name: Onion Tart
Total time: 30 min
Yield: 6 - 8 serving(s)
Ingredients: 1 sheet frozen puff pastry, thawed; Milk or beaten egg, for brushing; 3 bunches scallions, trimmed (1 scallion, finely chopped); Oil, for brushing; 8 oz. fresh goat cheese, at room temperature; 1/2 c. whole milk ricotta cheese; 1/4 c. fresh flat-leaf parsley, chopped, plus more for serving; 1/4 c. fresh mint, chopped, plus more for serving; 2 tsp. grated lemon zest plus 2 Tbsp lemon juice, plus more zest for serving.; Kosher salt and pepper; Chopped toasted almonds, for serving

Scallions star in this easy onion tart

By Samantha MacAvoy and Kate MerkerPublished: Feb 11, 2021

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Mike Garten

Yields:

6 - 8 serving(s)

Total Time:

30 mins

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Elegant yet easy, this warm onion tart switches up the classic French recipe and uses stunning green scallions instead of yellow onions for a bright, delicious recipe that’s perfect for spring. Made with savory charred scallions, creamy goat cheese, ricotta, fresh herbs, and lemon, it makes the ideal accompaniment to any spring dinner or fast, simple finger food for your next small party or get-together. It’s pretty enough to serve with Easter dinner! Plus, it uses store-bought puff pastry with minimal toppings, so it’s easy to assemble and can be made in about an hour.

Onion tart tips:

-Thaw frozen puff pastry in the refrigerator overnight so it’s ready to roll (literally) for this recipe.

-Pricking the puff pastry all over with a fork before placing it in the oven prevents the middle from puffing up while cooking, but you can just push it down if this happens anyway.

-Trim the root ends and the very top, dark green parts of the scallions before cooking.

-Slice the onion tart into big squares to serve as a side dish, or smaller strips for a crowd-friendly appetizer.

More favorite party food recipes:

Avocado Dip & Totchos

Chorizo Queso Potato Skins

Crispy Mushroom and Muenster Sliders

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Ingredients

1
sheet frozen puff pastry, thawed
Milk or beaten egg, for brushing
3
bunches scallions, trimmed (1 scallion, finely chopped)
Oil, for brushing
8 oz.
fresh goat cheese, at room temperature
1/2 cup
whole milk ricotta cheese
1/4 cup
fresh flat-leaf parsley, chopped, plus more for serving
1/4 cup
fresh mint, chopped, plus more for serving
2 tsp.
grated lemon zest plus 2 Tbsp lemon juice, plus more zest for serving.
Kosher salt and pepper
Chopped toasted almonds, for serving

Directions

1. Step 1Place oven rack in lower third of the oven; heat oven to 400°F. Unfold pastry onto a piece of parchment paper and roll ½ inch bigger on all sides. Slide parchment and pastry onto baking sheet. Using a sharp knife, score a ½-inch border all the way around, then score the border at 1-inch increments at a diagonal. Brush the border with milk or beaten egg. Using a fork, prick the middle of the pastry all over. Bake until deep golden brown, 18 to 25 minutes (don’t worry if the middle puffs; you can push it down once it cools).
2. Step 2Meanwhile, heat a large cast iron skillet on medium-high. Brush whole scallions with oil and season with ½ teaspoon each salt and pepper. Cook in batches, turning occasionally, until charred and whites are slightly tender; transfer to a plate and repeat with remaining scallions.
3. Step 3In a food processor, pulse goat cheese and ricotta until smooth. Add parsley, mint, lemon juice and zest, chopped scallion and ¼ teaspoon each salt and pepper and pulse briefly to combine. Gently spread in center of cooled pastry and arrange charred scallions on top. Sprinkle with additional herbs and lemon zest and almonds, if desired.

NUTRITIONAL INFORMATION (per serving): About 310 calories, 20 g fat (10 g saturated), 11 g protein, 440 mg sodium, 28 g carbohydrates, 3 g fiber

Did you make this recipe? Comment below!

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