It’s always when you have a nearly empty fridge, that you come up with the most delicious recipes. This was one of those recipes for me. I usually keep a pasty puff on hand as an easy way to serve up an excess of veggies, but when I searched the fridge, I found only one single sad onion — nothing close to the colorful crop selection I’m used to working with. But from these unlikely beginnings came the most delicious tart. It’s unique flavor combination falls somewhere between light lunch and slightly sweet dessert. Whatever reason you have to serve it, it’s a must try.
Blackberry, red onion, cheese tart
- 1 pre-made puff pastry
- 1 medium red onion
- about 20 blackberries (fresh is best, but frozen works, too)
- 1 cup shredded aged white cheddar (Kerrygold was what I used)
- 1/2 cup shredded goats cheese
- fresh cracked pepper
- 1/4 cup sliced almonds
- 1-2 tbsp olive oil
- 3 tbsp balsamic vinegar glaze
- Preheat oven to 400ºF.
- Roll out puff pastry and place on parchment paper. Lightly score a rectangle about 1/2 inch away from the edge.
- Halve and slice the onion. Cook onions in olive oil until slightly soft. Don’t fully cook. When onions are finished, place evenly across pastry. Place blackberries on top. Sprinkle with cheeses. Then finish with almond slices and fresh cracked pepper.
- Place in oven and cook for about 15-20 minutes (or follow puff pastry package cooking directions). Watch carefully so edge doesn’t get too brown. When crust is a deep golden brown, pastry is ready.
- Remove from oven, and drizzle with balsamic glaze*. Cut and serve (with a nice side spinach salad if you have veggies on hand!).
*Make balsamic glaze: Put 1 1/2 cups of balsamic vinegar and 2 tbsp light brown sugar in a saucepan and bring to a boil, while constantly stirring. Reduce heat and then simmer for about 10 minutes or until glaze has thickened.
Also see, asparagus tart with strawberry salsa.