Am I the only one who is mildly obsessed with Trader Joe’s Pastry Bites with Feta Cheese & Caramelized Onions? No? Good…then you’ll appreciate this entree version I created. I opted for goat cheese, it gives the same tang, but I personally prefer it over feta. I also added bacon and walnuts for a more complex flavor. Serve this alongside a salad and you’re good to go! Store the leftovers in the fridge and reheat in the microwave for 30-40 seconds. This Fennel, Onion & Goat Cheese Tart is so, so delicious!
- 1 sheet puff pastry
- 3 slices bacon, large chop
- 1 tbsp butter
- 1 large or 2 smaller fennel, sliced thin
- 2 medium onions, sliced thin
- 2 tbsp dry vermouth or white wine
- Pinch of salt
- 8 oz chevre, room temperature
- 1 egg, beaten
- Pinch of salt and pepper
- 1 tsp fresh rosemary, minced
- 2 tbsp chopped walnuts
- 3 tbsp shredded Parmesan
- Heat the oven to 375° F. Unfold the pastry onto a lightly floured surface. Roll into a 13” square. Press the pastry into a 10” tart pan with a removable bottom. Trim pastry around the edge. Prick the bottom with a fork. Cover the pastry with foil and fill with pie weights or beans.
- Bake for 15 minutes. Remove to a cooling rack, remove the weights and foil and set aside.
- In a large skillet or Dutch oven, saute the bacon over medium-low heat until done. Remove with a slotted spoon to a paper-towel lined plate and set aside.
- Using the remaining bacon fat, melt the butter and turn the heat up to medium. Add the fennel, onions, and vermouth to the pan. Saute, stirring occasionally, until they are dark brown and fragrant, about 30 minutes. Remove from the heat and set aside.
- While the fennel and onions are cooking, mix the chevre, the beaten egg, pinch of salt and pepper, and rosemary in a small bowl. Stir vigorously to whip a little air into the mixture.
- Gently spread the goat cheese mixture on the bottom of the tart. Put the fennel and onions on top of the goat cheese. Sprinkle the bacon, walnuts, and Parmesan on top.
- Slide the tart into the oven and bake for 20 minutes.
- Transfer to a rack to cool for 5-10 minutes before serving.