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

2 yellow onions
9 ounce beitje farms goat cheese
1 lemon (zested)
3 ounce triple cream cheese
8 ounce red and white pearl onions
4 tablespoon butter
water as needed
thyme to taste
salt to taste
8 ounce cippolini onions
dash of water
butter as needed
honey as needed
dash of oil
12 green onion tops
2 tablespoon vegetable oil
salt to taste
1 cup spinach
3 cup all-purpose flour
4 ounce cold water
8 ounce frozen butter, cubed
3 tablespoon powdered sugar

Directions

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.
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.
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.
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.
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.