Dandelion, Roasted Onions and Goat Cheese Tart

Dandelion, Roasted Onions and Goat Cheese Tart

Today, we are celebrating the King of Flowers last days.
Dandelion, humble tiny yellow wildflower has the capacity of healing and is delectable in a multitude of dishes.

As for the Dandelion greens, they have an earthy and bitter taste.
If you’re going to eat them raw, soak them in water before using.
I chose to cook them. Before incorporating them into my tart, I blanched them.

To the tart, I also added onion slices that I previously roasted in order to give that caramelized taste.
And finally, beautiful goat cheese for a little tang and creaminess.

 

For the dough (pâte brisée)

Ingredients:

300 gr of Unbleached All-Purpose Flour
150 gr of unsalted butter, room temperature (soft)
1 glass of water
1 pinch of salt

Directions:

In a large bowl, mix the flour and the salt.
Add the butter, which must be very soft, but not be melted.
Stir in the flour, kneading lightly with your fingertips.
Pour the water quickly. It takes very little to allow the dough to bind and make a ball.
(Some people prefer to put milk instead of water. I have always done mine with water)

Flour a work surface and spread the dough with a rolling pin.
Butter your pie dish and place the dough inside.


Roasted Onions

Ingredients:

4 medium onions (or as many as you want) (red, yellow or white. I like to use two of different colours)
Olive oil
Salt and Black Pepper

Directions:

Preheat your oven to 425° F.
Peel the onions and remove their tops and tails.
Slice each onion crosswise into 3 slices, about 3/4 inch thick, and place them on a parchment-lined baking pan.
Drizzle the slices with olive oil to coat evenly.
Season with salt and pepper.
Roast for 40-45 minutes, until the onions begin to brown and caramelize, and are soft.
Set them aside to cool off.

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For the filling:

Ingredients:

400 gr of dandelion leaves
7 oz of cooking cream
2 eggs
1 small log of goat cheese

Directions:

Wash the dandelions.
In a saucepan, boil some water, put dandelions and boil for 5-6 min.
Drain.
Repeat the boiling process a second time to really get rid of the bitterness
Drain and squeeze them to the maximum.
In a bowl, mix the cream with the two eggs.

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Assemble your tart:

Spread the cooked dandelion leaves to obtain a good homogeneous layer.
Pour the liquid cream-egg-nut mixture over the dandelions.
Cut out pieces of goat cheese and place them on the pie.
Add roasted onions on the pie, along with the goat cheese.
Bake for 35 minutes at 350F°.



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