Also known as galettes, these savory rustic tarts are topped with a simple salad. They make an impressive first course for a dinner party, or a light entrée for brunch or supper.
Prep Time
10 minutes
Cook Time
45 minutes
Servings
8
Place the dough rounds on separate parchment-lined baking sheets and refrigerate for 30 minutes.
Position a rack in the lower third of an oven and preheat to 400°F.
In a sauté pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the onions, salt and pepper and cook, stirring occasionally, until caramelized, 15 to 20 minutes. Add the garlic and cook for 1 minute more. Add the thyme, parsley and 2 tsp. of the vinegar and cook, stirring occasionally, until most of the liquid has evaporated, about 2 minutes. Remove from the heat and let cool to room temperature.
Spread half of the onion mixture on each dough round, leaving a 1-inch border. Fold the dough up and pinch together at 2-inch intervals. Lightly brush the top of the dough with the beaten egg. Bake the tarts until the crusts are golden, 30 to 35 minutes. Transfer the baking sheets to wire racks and let the tarts cool for 10 minutes.
In a bowl, whisk together the remaining 2 tsp. vinegar, the remaining 2 Tbs. olive oil, salt and pepper to form a vinaigrette. Toss half of the vinaigrette with the salad greens, then place the remaining vinaigrette in an oil mister. Top the tarts with the salad, dividing evenly, and sprinkle with the cheese. Mist the salads with the remaining vinaigrette. Serve immediately. Serves 8.
Williams-Sonoma Kitchen.
Rated 4 out of
5 by
Barbara85 from
Tasty and easy recipeI made this tonight and it sure was delicious! It takes a while to make though so make sure you have the time to do so!
Date published: 2015-08-20
Rated 5 out of
5 by
sameera from
Elegant looking!Once again, this site delivers on a good recipe! Recipe itself is so simple (although time consuming). If you make the dough ahead of time and caramelize the onions the day before, I could see this being a good recipe to prepare ahead of time for company.
I rolled the dough very thin, which worked out well. I cut the butter in the dough by 1/2 cup and it turned out fine.
Date published: 2012-06-13
Rated 5 out of
5 by
klloch from
A keeper recipeI love this! I did saute my onions in an iron skillet after I'd cooked bacon, sauteed shallots with a wine reduction! I cut the recipe in half; should've rolled the crust thinner but it was so good! Will definitely make this again!
