Happy Friday! Jane from Jane’s Adventures in Dinner here, and I’m so happy to be back again this month to see you all at Sarah’s ‘house’ and share another one my easy dinner recipes. In my area of the world we’re back to school this week and the treadmill goes into overdrive. That doesn’t mean though that you don’t deserve a fantastic treat at the end of the week. In fact, that makes a treat at the week’s end even more desperate.
This is a tart that you’ll want often. Do yourself a favour and make this your very secret recipe. I made this with friends over and shared it with my female counterpart. She intends to keep this in her back pocket for times that she really needs to impress; mother-in-law visits, husband’s boss, your boss…you see what I’m getting at?
Having folks over for appetizers? Just cut the puff pastry into smaller squares and make baby versions. Too cute.
PORT ONION AND CHEVRE TARTS
Serves 4 for a light first course or an amazing light dinner or lunch
1 cup port
1 yellow onion (cut into 1/2 inch slices)
8 T chevre (2 T for each tart)
1 sheet puff pastry (rolled out to 16×16 inches and cut into four squares)
Salt and pepper (1/4 tsp for each tart)
Bake the onions and port at 350 until just soft (about 15 minutes) and let cool slightly. Place one chunk of onion on the centre of each onion and top with salt and pepper. Fold in each corner to the centre and give a tiny press. Bake on a parchment lined cookie sheet for 15-20 minutes at 375 or until puffy and golden. Serve with your favourite chutney.
Note: how do you sex this up even more? Use a gorgeous grey fleur de sel as the salt and mixed peppercorns for your pepper.
Feeling very adventurous? I’ve got an easy Blueberry Chutney that you might really be in the market for.
So all you need is your bog standard onion sliced and then baked with port. Let the cool a wee bit and then top squares of puff pastry.
Now, go pour yourself a glass of something cold, and preferably bubbly, to tie you over until you can sit and just relax.
Top with chevre and salt and pepper.
Simply fold in the corners to the middle and give them a tiny press to seal.
Pop them in the oven,
and enjoy either hot or at room temperature.