Zucchini Caramelized Onion Tart

Tarts can be a very boring endeavor that ends with a bland cheesy mess.  I like a punch it up so I throw in red pepper flakes and a host of other ingredients to really wake up the tart and make people want another piece.  This can be served as an appetizer or with a salad for a lunch or lite dinner.  It’s a year round dish for sure, but I like to serve it when the heat of the summer starts to cool and the leaves are falling off the trees.

Ingredients 

• 1 sheet of Dufour classic puff pastry dough (if you cannot find Dufour then use Pepperidge Farm, which comes with two smaller sheets so make two)
• 1 teaspoon red pepper flakes
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cups of yellow onions, slice into 1/4 inch half-moons
• 1 tablespoon plus 1 teaspoon of thyme leaves, freshly chopped
• 1 bayleaf, fresh
• 8 ounces of goat cheese, room temperature
• 4 ounces of cream cheese, room temperature
• 4 ounces feta cheese, room temperature
• Juice of one lemon
• 2 extra large eggs
• 1 egg yoke, beaten
• 1/4 cup parmesan cheese, freshly grated
• 3 medium zucchinis sliced thinly, about 1/8 inch
• 1 tablespoon chives, chopped finely

Making It

• Defrost the the pastry dough in the refrigerator for at least 4 hours and no longer than 24 hours
• Turn the oven to 375 degrees, line a rimmed baking sheet with parchment paper and lay the pastry dough on top then layer with another piece of parchment paper then put a baking sheer on top, compressing the dough.  Bake for 15 minutes and then remove, take off the upper baking sheet and parchment paper, let cool
• Take the sliced zucchinis and salt liberally, toss and put in a strainer with some sort of weight on top and let sit for 45 minutes, letter the water get drawn out, then put in a towel and twist to get as much moisture out as you can, layer on a baking sheer lined with parchment paper and bake at degrees for 45 minutes
• Add the olive oil, butter red pepper flakes and melt over a medium-low flame the add the onions, thyme, 1/2 teaspoon of kosher salt and bayleaf, cook for about an hour, until golden brown, then add 1/4 teaspoon of freshly ground pepper and let cool
• In a food processor fitted with a steal blade,  add the three cheeses, lemon juice, 2 eggs, 1/2 teaspoon of kosher salt, 1/4 teaspoon of freshly ground pepper and pulse until fully incorporated
• Spread the onions over the pastry dough and then add cheese mix on top of the onions, brush the beaten egg yoke on top then layer the already baked zucchini on top and bake on the top rack of the oven at 375 degrees for 10 minutes
• Remove and sprinkle with chives, let rest for ten minutes and serve