Onion Tart with Mixed Greens

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.

Ingredients:

  • 1 rolled-out round savory tart dough, 12 inches (30 cm) in diameter
  • 3 Tbs. olive oil
  • 2 yellow onions, thinly sliced
  • Salt and freshly ground pepper
  • 2 garlic cloves, minced
  • 2 Tbs. minced fresh flat-leaf parsley
  • 1 Tbs. balsamic vinegar, plus more for drizzling
  • 2 oz. (60 g) mixed salad greens
  • 1 oz. (30 g) goat cheese, crumbled

Directions:

Place the dough round on a parchment-lined baking sheet and refrigerate for 30 minutes.

Position a rack in the lower third of an oven and preheat to 400°F (200°C).

In a sauté pan over medium-high heat, warm 2 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 parsley and 2 tsp. of the vinegar and cook, stirring occasionally, until most of the liquid has evaporated, about 2 minutes. Remove from heat and let cool to room temperature.

Place two 4-inch (10-cm) tart rings on a piece of parchment paper and place on a sheet tray. Take the sheet of dough and lay it over the rings, gently pressing it into the sides and bottom. Trim any excess dough along the edge of the rings. Chill the prepared tart rings in the freezer for 15 minutes.

Blind bake the dough in the rings with parchment and pie weights for 30 minutes. Remove the pie weights and the rings. Divide the onion mixture evenly between the tart shells. Bake for an additional 5 minutes, or until the onion mixture has warmed through.

Transfer the baking sheet to a wire rack and let cool for 10 minutes. Keep the tarts warm in a low oven set to 200°F (95°C) while you prepare the salad.

In a bowl, whisk together the remaining 1 tsp. vinegar, the remaining 1 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, a drizzle of balsamic and a garnish of pepper. Makes two 4-inch (10-cm tarts); serves 4 to 6.

Williams Sonoma Test Kitchen