By Executive Chef David Jordan, Cranwell Resort and Spa
Yields 6 servings
1 box puff pastry sheets
1 large sweet onion, thin slices
2 tablespoons olive oil
1 tablespoon butter
6 ounces goat cheese, room temperature
1½ cups heavy cream
½ teaspoon dill, chopped
¼ teaspoon parsley, chopped
Salt and pepper to taste
Preheat oven to 350°F.
Open sheet of puff pastry on lightly floured surface, lightly roll to 10 by 14 inches, cut into 6 pieces, approximately 4½ by 5 inches. Spray 6 (4-inch) tartlet pans with vegetable spray. Press 1 piece of dough into each ring; trim excess from top. Poke pastry on the bottom of each pan, with a few holes using fork tines.
Alternately, if you don’t happen to have 6 tartlet pans handy, use one 12-inch tart pan, trim top adding strips of excess puff pastry to fill in pan. Poke bottom of pan with a few holes, using fork tines. Set aside.
Sauté onion in olive oil and butter until caramelized, golden brown; season with salt and pepper.
Layer bottom of tart pan(s) with onions. In a separate bowl, whisk eggs and season. Gradually incorporate cheese, cream, dill and parsley.
Cover onions with egg mixture, ¼ inch from top of pan. Bake 20–30 minutes, until golden brown and puffy to touch.
Can be made in advance and heated 5–8 minutes at 350°, taking care not to burn.
Edible Berkshires is a local, independently owned publication dedicated to covering the unique culinary culture of Western Massachusetts.