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

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

Caramelized 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
593
Calories Per Serving
Deliver Ingredients

Notes

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

Ingredients

For the onion tart filling:

  • Oil, for sauteing
  • 2 yellow onions, sliced
  • 9 Ounces Beitje Farms goat cheese
  • 3 Ounces triple cream cheese
  • 1 lemon, zested

For the pearl onion preparation:

  • Water
  • 4 Tablespoons butter
  • 8 Ounces red and white pearl onions
  • Thyme
  • Salt

For the cippolini onion caramelization:

  • Dash of oil
  • 8 Ounces cippolini onions
  • Dash of sherry vinegar
  • Dash of water
  • Butter
  • Honey

For the green onion purée:

  • 12 green onion tops
  • 1 Cup spinach
  • 2 Tablespoons vegetable oil
  • Salt

For the pie crust:

  • 3 Cups all-purpose flour
  • 3 Tablespoons confectioners sugar
  • 8 Ounces frozen butter, cubed
  • 4 Ounces cold water
  • Parmigiano-Reggiano, for topping

Directions

For the onion tart filling:

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.

For the pearl onion preparation:

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.

For the cippolini onion caramelization:

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.

For the green onion purée:

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.

For the pie crust:

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 -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.

Nutritional Facts

Total Fat
15g
21%
Sugar
16g
18%
Saturated Fat
5g
21%
Cholesterol
52mg
17%
Carbohydrate, by difference
95g
73%
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
28µg
51%
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.