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

4 from 1 ratings

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.

Servings

servings

Ingredients

oil, for sauteing
2 yellow onions, sliced
9 ounce beitje farms goat cheese
3 ounce triple cream cheese
1 lemon, zested
water
4 tablespoon butter
8 ounce red and white pearl onions
thyme
salt
dash of oil
8 ounce cippolini onions
dash of sherry vinegar
dash of water
butter
honey
12 green onion tops
1 cup spinach
2 tablespoon vegetable oil
salt
3 cup all-purpose flour
3 tablespoon confectioners sugar
8 ounce frozen butter, cubed
4 ounce cold water
parmigiano-reggiano, for topping

Directions

Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook to caramelize to a dark brown color.
Over a double boiler, melt the goat cheese and triple cream cheese into a smooth mixture, and then fold in the onion and lemon zest.
In a medium saucepan set over medium-high heat, add some water and slowly whisk in the butter to form an emulsion.
Add the onions and cook until tender, watching 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.
In a sauté pan set over medium heat, add the oil and onions. 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 reduce the heat to low.
Bring a pot of water to a boil and prepare an ice bath. Blanch the onion tops and the spinach, then drain and shock in the prepared ice bath. Wring out all of the water and pat dry on a towel. Place the greens in a mixer with a tablespoon of the oil; start to blend. Once the mixture begins to incorporate, continue adding the remaining tablespoon of oil and mix until it forms a smooth purée. Season with salt and cool.
In a food processor, place the flour, sugar, 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 the mixer and knead on a table until it forms a ball. Rest for 30 minutes before rolling out.
Preheat the oven to 325 degrees F.
Roll out dough to ⅛-inch thickness and cut into desired mold shape. Bake whatever size tart shells you choose for 20 minutes. When the tart shells have cooled, fill each shell with the filling. Grate some cheese over the tart and return back to the oven; bake until the tart is hot. Pull out of the oven and serve with the green onion purée, the caramelized cippolinis, and the pearl onions as desired.