Onion Tart

I have been getting some gorgeous, huge onions in my CSA boxes.  I decided to make an onion tart.  This is a very simple and quick recipe.  It will utilize a good portion of the onion we HighCross Farm members have and will be getting. 

This was fantastic.  My house smelled so good while it baked.  Give it a try, I don’t think you will be disappointed.

Onion Tart

• 4 large onions cut up (I used the sweet onions and the green onions from my CSA boxes)
• 1 c chicken stock
• 2 pieces of thick slab bacon, diced
• 3 tablespoons half & half
• 1 sheet puff pastry
• grated Manchego cheese (you can use parmesean)
• S & P to taste

Chop or dice your onions and put them in a dutch oven or large sauce pan.  Add chicken stock and let cook on medium until the onions are soft.

While your onions are cooking prepare your puff pastry.  Roll out your puff pastry sheet on a floured surface until 1/8 inch thick.  Place on parchment lined cookie sheet and pierce with a fork.  Put back in the refrigerator for 30 mins.

Once your onions are soft, drain and let cool.  Once cool, stir in the half & half and salt/pepper to taste. 

Spread onion mixture over puff pastry.  Grate cheese over onion mixture and add diced slab bacon.  Push the bacon down a bit so it can flavor the onions well.  Grate more cheese over the top and fold the edges of the puff pastry up making a lip.

Bake at 350 for 35-40 minutes.

What you get is nothing short of fantastic.  The puff pastry is light and flakey.  The onions aren’t overpowering.  Infact, they become sweet and melt in your mouth.  Then you have the bacon..ohhhh the bacon.  This tart is one you will make over and over again.

Close up…

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Zucchini Squash and Onions with Brown Sugar

One of my favorite blogs is Eat, Make, Read.  This blog is what inspired me to start my own blog.  I came across a recipe of hers that had me perplexed. How could onions, squash and brown sugar possibly be good?

Well, I threw caution to the wind and gave it a go.  I had gotten a really pretty zucchini in my CSA box this week as well as some onions.  I kept my mind open and went at it…

The supplies:

1 large zucchini
2 small onions (or one medium)
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons brown sugar

I chopped up my zucchini and onions…

In a large frying pan I melted 2 tablespoons of unsalted butter.  When the butter melted I added the onions and let them cook until clear.

When onions are clear add: squash, salt, pepper and brown sugar.  Cover and let cook for 20 mins on medium heat.

After 20 minutes, take off the lid and let cook another 8 minutes to let the liquid reduce.

This isn’t a dish calling for nice, crisp zucchini as a result.  You want to cook this until the zucchini is really soft.  The brown sugar brings out the natural sweetness of the squash and the onion, but doesn’t over power. You can really taste the zucchini in this dish.  The onions turn into candy.

This is what you get in the end…