Roasted Onion Tart
The leftover leeks, spring onions, and green garlic from the farm tend to accumulate in the bottom fridge drawer, leaves turning brown, since they're my least favorite part of the box by far. I don't much care for the flavor of green garlic and I'd much rather have a solid workhorse of an onion that I can chop, saute and forget about than these green things that dry up and burn. Fresh green onions I can accommodate at the rate of about one every two weeks. Anyway, this is a great way to use up those lonely leftover alliums.
Roasted Onion Tart
1 pound assorted onion-family veggies (I used 1 large and 2 small spring onions, 1 medium leek, and 3 stalks green garlic, tough outer leaves and leaf tips removed)
3 tbsp balsamic vinegar
1 tbsp honey
1 tbsp melted butter
1/2 tsp dried thyme
1/2 tsp salt
10 sheets phyllo (about 12 x 12 in. square)
1/8 cup melted butter OR olive oil
2 oz. blue cheese, crumbled
1 tbsp chopped fresh sage
Chop up the oniony stuff into fairly even chunks. (I quartered the large bulb ends and chopped the long stems into 1-inch lengths.) Mix the next five ingredients together and toss with the onions. Roast at 425 for about 30 minutes or until softened and getting brown around the edges.
Layer the phyllo in an 8- or 9-inch pie pan, drizzling a bit of the melted butter or olive oil between every couple of layers. Blind-bake the phyllo crust by sticking it in the oven during the last 10-15 minutes of onion roasting, and remove when the edges look browned.
Scrape the roasted onions into the phyllo shell with their delicious juices. Sprinkle the fresh sage on top, then sprinkle the blue cheese over that. Put the assembled tart back into the oven for about 5 minutes or until the cheese has melted. Slice & serve, yum.
The recipe on which this one is loosely based called for a can of refrigerated pizza crust dough, which I never have lying around, so I changed it to a phyllo crust. The phyllo worked fine with the freshly made tart but reheated the next day a bit soggy, so in this version of the recipe I recommend blind-baking the tart for a longer time.
Roasted Onion Tart
1 pound assorted onion-family veggies (I used 1 large and 2 small spring onions, 1 medium leek, and 3 stalks green garlic, tough outer leaves and leaf tips removed)
3 tbsp balsamic vinegar
1 tbsp honey
1 tbsp melted butter
1/2 tsp dried thyme
1/2 tsp salt
10 sheets phyllo (about 12 x 12 in. square)
1/8 cup melted butter OR olive oil
2 oz. blue cheese, crumbled
1 tbsp chopped fresh sage
Chop up the oniony stuff into fairly even chunks. (I quartered the large bulb ends and chopped the long stems into 1-inch lengths.) Mix the next five ingredients together and toss with the onions. Roast at 425 for about 30 minutes or until softened and getting brown around the edges.
Layer the phyllo in an 8- or 9-inch pie pan, drizzling a bit of the melted butter or olive oil between every couple of layers. Blind-bake the phyllo crust by sticking it in the oven during the last 10-15 minutes of onion roasting, and remove when the edges look browned.
Scrape the roasted onions into the phyllo shell with their delicious juices. Sprinkle the fresh sage on top, then sprinkle the blue cheese over that. Put the assembled tart back into the oven for about 5 minutes or until the cheese has melted. Slice & serve, yum.
The recipe on which this one is loosely based called for a can of refrigerated pizza crust dough, which I never have lying around, so I changed it to a phyllo crust. The phyllo worked fine with the freshly made tart but reheated the next day a bit soggy, so in this version of the recipe I recommend blind-baking the tart for a longer time.
Labels: onions phyllo bluecheese leeks
posted by Dryxine | 1:58 PM
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