A specialty from the Alsace region of France, this lovely
tart flambée ("pie baked in flames") showcases the humble onion,
transforming it into something truly delicious
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| Tarte Flambée with Caramelized Onions and Arugula |
Serves 4 to 6 Perp Time 20 minutes Cooking Time 45 minutes
The ingredients: 2 tablespoons butter. 1 cup thinly sliced
white onions. 2 tablespoons heavy cream. 1 9x9-inch sheet prepared puff pastry
(available at Santis Delicatessen and Rustan's Supermarket). egg wash (1 egg
mixed with 2 tablespoons water). 2 tablespoons goat cheese. 6 tablespoons goat
cheese. 6 to 8 leaves rocket or baby arugula (optional). 2 tablespoons crème
fraiche - optional
The recipe: 1- Preheat oven to 375F. 2- Heat medium-sized
skillet on low heat. Add butter, followed by onions. Stir occasionally. Let the
onions cook slowly over low heat, letting them caramelize and reveal their
natural sweetness, around 15 minutes. Once golden brown, remove skillet from
heat and stir in cream set aside. 3- Prepare puff pastry by laying it on a
baking sheet lined with parchment paper. Dock puffy pastry with a fork then
brush with egg wash, especially around the edges. 4- Assemble the tart: Spread
caramelized onions on puffy pastry sheet, leaving some space around the edges
(just like a pizza). Top with crumbled goat cheese. 5- Bake the tart for about
15 minutes or until the pastry puffs and turns golden brown. 6- Once cooked,
slice the tart into 6 to 8 pieces. Garnish with arugula leaves and top with crème
fraiche, it desired. Serve immediately
Tip: To "Dock" a pie crust or a sheet of puffy pastry
means to prick it all over with a fork before baking. This enables the steam to
escape, making sure your pie or pastry won't puff up excessively. Of you want
to add more flavor to this tart, add small pieces of rendered meat on top
before popping it in the oven
