Appetizers · By Jocelyn
Tarte de Doight
Although this was initially supposed to be a tart soleil (sun-shaped), I never had the right shaped puff pastry. I tried to make a sun with the rectangle, but it got a bit mangled. So I reluctantly gave in to the rectangle shape and made "fingers" of tart: tarte de doight. You can fill it with whatever you like. Below is a suggestion for a goat cheese/artichoke/caramelized onion filling. It went over so well when I made it for Megha that I made it two weekends in a row for our whole family when we got together in October, 2024: at a thanksgiving meal in Toronto, and at the Puslinch Lake house. June didn't have any, but we're pretty sure she looked at it hungrily.
Ingredients
- 1 package frozen puff pastry
- 1 bulb of garlic
- 1 large (or 2 small) onions, medium dice
- 2 tbsp red wine
- 3 tbsp balsamic vinegar
- Garlic salt
- Rosemary, thyme, basil (whatever Italian herbs you have)
- ½ package of frozen spinach (150 g — half of a 300 g frozen package), thawed and with moisture squeezed out
- 150 g herb coated goat cheese
- 1 small jar, 170 ml, marinated artichokes (use some of juice)
- 1 egg, whisked with a splash of water
- Sesame seeds
Method
- 1
Cut off the top of a head of garlic and top with olive oil, salt, and pepper. Wrap in tin foil and roast in the oven for about 45 minutes at 375°F.
- 2
Medium dice the onion. Add into a hot pan with olive oil and get a good brown on the onions. Turn the heat down and caramelize the onions for about 15 minutes.
- 3
Add the balsamic vinegar, herbs, and wine to the onions. Keep the mixture at a simmer for about 45 minutes, or until the onions mostly soak up the liquid. Let the onion mixture cool.
- 4
Chop the artichokes. Mash together the goat cheese, artichokes, and a bit of the marinated artichoke liquid. Add the spinach and caramelized onions to the mixture.
- 5
Thaw the puff pastry. Lay out one sheet of puff pastry. Spread the filling on top. Layer the other sheet of puff pastry on top. Cut the pastry into 3 cm strips on each side, cutting on each side only to the halfway point. Twist each strip once or twice, depending on the length. Repeat for the other side.
- 6
Egg wash the top of the pastry and sprinkle with sesame seeds.
- 7
Bake at 400°F for around 25 minutes, or until golden on top.
A note from Jocelyn
Drink/wine pairing: a Sauvignon Blanc, an unoaked Chardonnay (like a Chablis), or of course a good bubbly!
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