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Caramelized Onion & Goat Cheese Tart with Arugula Salad

Caramelized Onion & Goat Cheese Tart with Arugula Salad

Dinner
Prep Time
30min
Cook Time
45min
Servings
4
Calories
520
Chef's Note

For the best caramelization, don't rush the onions - low and slow is the key. If you're short on time, you can caramelize the onions a day ahead and refrigerate them. The contrast between the rich, sweet onions, tangy goat cheese, and peppery arugula creates a perfectly balanced meal.

Tags
vegetarian
tart
goat cheese
caramelized onions
arugula
dinner
baking
puff pastry
salad
weekend meal
Ingredients

  • 1 sheet (about 14 oz) puff pastry sheet

  • 3 whole large yellow onions

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon brown sugar

  • 1 tablespoon fresh thyme leaves

  • 6 ounces goat cheese

  • 1 large egg

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 5 ounces arugula

  • 1 cup cherry tomatoes

  • 1 tablespoon lemon juice

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon dijon mustard

  • 1 teaspoon honey

Instructions
  • 1

    Thaw puff pastry according to package instructions, typically 30-40 minutes at room temperature.

  • 2

    Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 3

    Thinly slice 3 large yellow onions into half-moons.

  • 4

    In a large skillet over medium-low heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil.

  • 5

    Add the sliced onions and 1/2 teaspoon of salt. Cook slowly, stirring occasionally, for about 25-30 minutes until deeply golden and caramelized.

  • 6

    Add 1 tablespoon of balsamic vinegar and 1 teaspoon of brown sugar to the onions. Cook for another 5 minutes until the liquid is absorbed. Stir in 1 tablespoon of fresh thyme leaves.

  • 7

    Roll out the puff pastry on the prepared baking sheet. Using a knife, score a 1/2-inch border around the edge (don't cut all the way through).

  • 8

    Beat 1 large egg and brush it over the border of the pastry.

  • 9

    Spread the caramelized onions evenly over the pastry, staying within the border.

  • 10

    Crumble 6 ounces of goat cheese over the onions and season with 1/2 teaspoon of black pepper.

  • 11

    Bake for 20-25 minutes, until the pastry is puffed and golden brown.

  • 12

    While the tart bakes, prepare the salad dressing by whisking together 1 tablespoon of lemon juice, 2 tablespoons of extra virgin olive oil, 1 teaspoon of dijon mustard, 1 teaspoon of honey, and a pinch of salt and pepper.

  • 13

    Halve 1 cup of cherry tomatoes.

  • 14

    Just before serving, toss 5 ounces of arugula and the halved cherry tomatoes with the dressing.

  • 15

    Let the tart cool for 5 minutes before slicing. Serve each portion with a side of the arugula salad.

Nutrition Information (per serving)
520
Calories
14g
Protein
38g
Carbs
36g
Fat
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