Caramelized Onion and Goat Cheese Tarts with Wild Blueberry Salsa
Courtesy of: Ruta Nonacs
Makes 6 servings
1 sheet puff pastry dough, thawed
4 onions, chopped and caramelized
1/4 cup goat cheese
2 cups wild blueberries, frozen
1/2 cup cilantro, chopped
juice of 1/2 lime
1-2 tsp honey
salt to taste
Preheat oven to 400F. Line two baking sheets with non-stick baking mats or parchment paper. Roll puff pastry dough out until it’s the thinnest you can make it without it ripping. Cut into 6 even rectangles. Place dough on baking sheets. Take a spoonful of caramelized onions and spread on top of each rectangle. Sprinkle each rectangle with goat cheese on top of the onions. Bake in preheated oven for 15-20 minutes, until golden-brown and flaky. While tarts bake, make salsa. In a medium bowl, combine blueberries, cilantro, lime, and honey. Mix together to combine. Taste and add salt as necessary. Let salsa sit until tarts are ready. In this time, the blueberries will begin to thaw slightly and make the salsa juicy and easier to eat. I don’t recommend making the salsa the day before because it will become more juice than berries by then. When tarts are done baking, serve and then top with blueberry salsa right before eating. Store any leftover tarts without blueberries salsa in the fridge and reheat in the microwave or oven. Add salsa after reheating.
Wild Blue is Good for You!