A recipe inspired by the recent Grazing at the Kitchen Table fundraiser and created by our volunteer Megan Leaf
I decided to volunteer at Kitchen Table Advisors for two main reasons: 1) because I love good food and 2) because I care about where food comes from. My love of food has led me to frequent the farmer's market, which has become a source of inspiration for my new blog, The Bay Leaf Kitchen. My food blog is a passion project where I chronicle my cooking inspiration, and I bring light to the people behind the quality, fresh ingredients that I rely upon to create beautiful meals.
This Caramelized Onion Tart is inspired by a dish I tried at the recent Kitchen Table Advisor's fundraiser. Chef Carrie Pearl from Bon Appetit at LinkedIn created the Potato Crostata with Kale, Caramelized Onions, Oven-Roasted Tomatoes and Housemade Ricotta with ingredients from Jesse Pizzitola's First Light Farm. The little tartlets were a real crowd-pleaser. I recreated the tart to be a larger-sized dish that's perfect for a meatless meal.
Caramelized Onion Tart
3 large yellow onions, chopped into 1/2 thick strips
4 oz. sliced cremini mushrooms
2 cups grape tomatoes, preferably heirloom variety
2 large handfuls of chopped kale
1/3 cup red wine
1 tbsp olive oil
1/2 tsp salt (or more to taste)
3 sprigs of fresh thyme
1 cup water
1 package puff pastry dough
Ricotta cheese, to serve
Thaw puff pastry according to package directions.
Heat oven to broil on high. Wash tomatoes and place in a baking pan with high sides. Broil until the tops are slightly scorched (but not crispy and black). Remove from oven and set aside to cool. Turn oven temperature to 375 degrees Fahrenheit and wait at least 20 minutes before baking to bring the temperature down from high broil.
In a large skillet, warm the oil. Add chopped yellow onions and stir until onions become translucent and start to brown. Pick the leaves off the thyme branches and throw away the stems. Add the fresh thyme and the salt to the skillet.
As the onions begin to brown and bits are sticking to the pan, add water in 1/4 cup increments and stir well. Add wine about mid-way through the cooking, when the onions are translucent and light brown. Continue to add liquid and stir until the onions are caramelized — darker brown in color. Add mushrooms, tomatoes and kale to the skillet, and cook until mushrooms are soft. Keep skillet warm on low heat.
Roll out the pastry dough on a marble or flat countertop. Place dough inside a 12-inch tart tin, or 9-inch pie plate. Prick dough with a fork so that the puff pastry doesn’t puff up completely when baked. When the oven has cooled to 375 degrees, put in the pastry dough for about 10 minutes.
After 10 minutes, check to see if the dough has puffed up. If so, allow the air to escape by pricking the dough with the fork until it has reduced in size. Continue to check every 5 minutes to deflate the pastry as it rises, until the pastry shell is golden brown. Allow shell to cool.
Spoon filling into the shell and top with ricotta. Add salt and pepper to taste. Enjoy!
Photos & Recipe by: Megan Leaf, The Bay Leaf Kitchen