Supper Tart of Red Onions, Greens and Grapes
Puff Pastry Makes Vegetarian Delight Easy for Entertaining
Oct 15, 2008
This rich and buttery onion-grape tart is a favorite of Lynne Rossetto Kasper, host of the radio program "The Splendid Table®." The recipe from Lynne's new book, "The Splendid Table's® How to Eat Supper," results in a savory tart with a flaky puff pastry base. The combination of onions, greens and grapes elevates this tart to true harvest supper fare.
RECIPE
Supper Tart of Red Onions, Greens, and Grapes
Serves 3 to 4
Ingredients:
- 1 lightly-packed cup mixed salad greens, such as a spring mix or baby romaine
- 1/2 cup seedless red grapes
- 1 medium red onion, sliced into 1/4-inch-thick slivers
- Grated zest of 1/2 large lemon
- 1 large garlic clove, finely chopped
- Leaves from 5 fresh thyme sprigs
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- 2 sheets frozen puff pastry, defrosted (from one 17.3-ounce package)
- 1/4 cup heavy cream
- 1 cup grated Asiago cheese
Directions:
- Set one oven rack as low as possible. Preheat the oven to 500 degrees F. Tear the greens into bite-sized pieces and add the torn greens to a large bowl. Toss the greens with the grapes, onion, lemon zest, garlic, thyme, and olive oil. Season to taste with salt and pepper.
- Line a baking sheet with a Silpat nonstick baking mat. Place the puff pastry sheets side by side so that they overlap by 1/4 inch. Press the overlapping edges together to seal. Create a rim by folding the pastry edges up and over onto themselves and pinching them together to create a rectangle that measures about 7 1/2-by-17 inches.
- Fill the center of the tart with the vegetable-grape mixture, distributing it evenly over the pastry so there is space between the pieces. Transfer the baking sheet to the oven and bake for 15 minutes. While the tart bakes, blend together the cream and cheese in a small bowl.
- Remove the baking sheet from the oven. Spoon the cheese mixture over the tart, distributing it evenly over the surface. Return the tart to the oven and bake for another 6 minutes, or until the cheese is melted and barely colored. Remove the tart from the oven. Let it stand for 3 to 5 minutes, then cut into 8 squares. Serve warm or at room temperature.
From "The Splendid Table's® How to Eat Supper," by Lynne Rossetto Kasper and Sally Swift. Copyright ©2008 by Lynne Rossetto Kasper and Sally Swift. Reprinted by permission of Clarkson Potter.
SOURCES
Silpat baking mat
11 1/2-by-16 1/2 inches
$22.99
A Cook's Wares
211 37th Street
Beaver Falls, PA 15010
800-915-9788
SPECIAL THANKS
Lynne Rossetto Kasper
Radio host and author
Sally Swift
Producer
American Public Media
The Splendid Table®
480 Cedar Street
St. Paul, MN 55101
RECOMMENDED READING
Lynne Rossetto Kasper
"The Splendid Table®" (William Morrow, 1992; $39.95)
"The Italian Country Table" (Scribner, 1999; $35)
Lynne Rossetto Kasper and Sally Swift
"The Splendid Table's® How to Eat Supper" (Clarkson Potter, 2008; $35)
Return to The Splendid Table® Italian Home Cooking with Lynne Rossetto Kasper
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