Recipes
Rosemary Onion Tart
Source: Pamela Clark, The Thyme Savor, Raleigh, NC
- Ingredients:
- 3 medium red onions, 1 sliced thin
- 3 medium white onions, 1 sliced thin
- 1 leek, sliced crosswise (reserve greens for other uses)
- 1 tbsp. olive oil
- 1 tbsp. heavy cream
- 1 pkg. ROSEMARY, 2 sprigs for submerging, 3 sprigs for roasting
- 1 sheet puff pastry, thawed
- ⅓ c. fontina cheese, shredded
- ½ pkg. PARSLEY, coarsely chopped
Instructions:
Preheat oven to 425˚F.
Sauté sliced onion & leek in olive oil over medium-high heat, covered, until soft, stirring occasionally, for 15 minutes. Remove from heat. Cool 5 minutes.
add cream and submerge 2 fresh ROSEMARY sprigs under creamed onions. Cover and set aside. Trim remaining onions and cut each into
6 wedges. Place on baking sheet, top with 3 fresh ROSEMARY sprigs and roast 20 minutes.
Roll out puff pastry sheet into 13” x 3” rectangle, fold over edges ¼ in. and crimp with a fork. Transfer to baking sheet lined with parchment paper. Spread evenly with onion mixture. Arrange roasted onion wedges on top, add Fontina cheese, and bake 15 minutes.
Top with PARSLEY and serve in squares. Makes sixteen 3 in. squares.
Shenandoah Growers suggests:
A light, refreshing Prosecco will bring out the rustic earthiness of this dish.