Chef Kevin Nashan's Caramelized Onion Tart with Beitje Farms Goat Cheese

Chef Kevin Nashan's Caramelized Onion Tart with Beitje Farms Goat Cheese
Chef Kevin Nashan's Caramelized Onion Tart with Beitje Farms Goat Cheese
Sidney Street Cafe
The Completed Onion Tart

This savory fall recipe comes from Chef Kevin Nashan, the Chef de Cuisine and owner of Sidney Street Cafe and Peacemaker Lobster & Crab Co., two New American restaurants in St. Louis, Missouri. It features Beitje Farms Coeur de la Crème goat cheese from Bloomsdale, Missouri - one of Chef Nashan's local favorites.

8
Servings
597
Calories Per Serving
Deliver Ingredients

Notes

Any goat cheese may be used, but Beitje Farms is the preferred choice of the chef!

Ingredients

Onion Tart FIlling

  • Yellow Onions
  • 9  Ounces  Beitje Farms Goat Cheese
  • Lemon (Zested)
  • 3  Ounces  Triple Cream Cheese

Pearl Onion Preparation

  • 8  Ounces  Red and White Pearl Onions
  • 4  Tablespoons  Butter
  • Water as Needed
  • Thyme to Taste
  • Salt to Taste

Cippolini Onion Caramelization

  • 8  Ounces  Cippolini Onions
  • Dash of  Water
  • Butter as Needed
  • Honey as Needed
  • Dash of  Oil

Green Onion Puree

  • 12  Green Onion Tops
  • 2  Tablespoons  Vegetable Oil
  • Salt to Taste
  • 1  Cup  Spinach

Making the Pie Crust

  • 3  Cups  All-Purpose Flour
  • 4  Ounces  Cold Water
  • 8  Ounces  Frozen Butter, Cubed
  • 3  Tablespoons  Powdered Sugar

Directions

Onion Tart FIlling

Caramelize the onions to a dark brown color.


Over a double boiler, melt both cheeses into a smooth mixture and fold in the onion and lemon zest.

Pearl Onion Preparation

In a medium sauce pan, bring the water to a medium-high temperature and slowly whisk in the butter to form an emulsion.


Add the onions one color at a time.


Cook until tender and watch the braise; if it starts to break add some water to bring it back together.


Season with thyme and salt.


Let cool for 4 minutes.

Cippolini Onion Caramelization

In a sauté pan, add onions (whole) on medium heat.


Caramelize the onions completely, then add a splash each of sherry vinegar and water, and honey and butter as desired.


Make sure the mixture starts to coat the onions, then turn down to low heat.

Green Onion Puree

Blanch and shock the onion tops and the spinach.

Wring out all of the water and pat dry on a towel.

Place the greens in a mixer with a tablespoon of oil; start to blend.

Once the mixture begins to incorporate, continue adding oil and raising the speed of the blender until it forms a smooth puree.

Season with salt and cool.

Making the Pie Crust

In a food processor, place the sugar, flour and frozen butter. Start to mix.

Once the butter is cut into the flour, slowly add the ice water until it forms a grainy dough.

Remove from mixer and knead on a table until it forms a ball.

Rest for 30 minutes before rolling out.

Roll out dough to 1/8-inch thickness and cut into desired mold shape.

Bake whatever size tart shells you choose at 325 degrees for 20 minutes.

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When tart shells have cooled, fill each shell with the filling (from Step 1).

Grate fresh parmesan over the tart and in a 325 degree oven, heat until tart is hot.

Pull out of the oven and serve with the green onion puree, the caramelized cippolinnis, and the pearl onions as desired.

Nutritional Facts

Total Fat
15g
21%
Sugar
16g
18%
Saturated Fat
5g
21%
Cholesterol
52mg
17%
Carbohydrate, by difference
94g
72%
Protein
20g
43%
Vitamin A, RAE
60µg
9%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
80mg
8%
Choline, total
30mg
7%
Fiber, total dietary
4g
16%
Folate, total
159µg
40%
Iron, Fe
8mg
44%
Magnesium, Mg
26mg
8%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
146mg
21%
Riboflavin
1mg
91%
Selenium, Se
29µg
53%
Sodium, Na
519mg
35%
Thiamin
1mg
91%
Water
86g
3%
Zinc, Zn
1mg
13%

Caramelized Onion Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Caramelized Onion Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

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