Savory Tart with Caramelized Onions, Baluchon Cheese, and Zucchini
Servings
4
to 6 servingsPrep time
10
minutesCooking time
50
minutesTotal time
1
hourA perfect savory tart for brunch, made with caramelized onions, Baluchon cheese, and mushrooms, topped with lemon-sumac zucchini!
Ingredients
- Savory Tart
1 sheet (200 g) of store-bought puff pastry, thawed
2 yellow onions, thinly sliced
2 tbsp unsalted butter
1 tsp salt
1 block (145g) of Baluchon cheese, grated
1 egg
5-6 cremini mushrooms, sliced
- Topping
2 zucchinis, cut into thin ribbons
Zest of one lemon
A handful of fresh dill
½ tsp sumac
Nuts for garnish: pine nuts, pistachios, or chopped almonds (optional)
Instructions
- Preheat the oven to 425°F and place the rack in the middle.
- In a skillet over medium heat, melt the butter. Add the onions and 1 tsp of salt. Cook for 1 minute, cover, and cook for about 20 minutes, stirring occasionally, until the onions are well caramelized. Add the mushrooms and cook for an additional 2-3 minutes.
- Place the puff pastry on a baking sheet lined with parchment paper. Prick the pastry all over with a fork.
- In a bowl, whisk the egg. Add the grated cheese, caramelized onions, and mushrooms. Season with pepper.
- Spread the mixture evenly over the pastry. Bake for 20-25 minutes.
- Meanwhile, place the zucchini ribbons in a bowl, add ½ tsp of salt. Let sit for a few minutes, then drain the water by squeezing the zucchini between your hands. Stir in the lemon zest and dill.
- Top the tart with the zucchini ribbons, then sprinkle with sumac. Decorate with nuts (optional).
