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About the Dish

  • Vidalia Onion

    Vidalia Onion

  • Farm Eggs

    Farm Eggs

  • Goat Cheese

    Goat Cheese

  • Mini Pie Shells

    Mini Pie Shells

  • Rosemary


  • Olives


  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Kale


  • PeachDish Salt

    PeachDish Salt

  • Roasted Red Peppers

    Roasted Red Peppers


Heat oven to 350° F. Prepare your mise en place: Peel onion, and slice crosswise in 1/4-inch-thick rings. Pick and finely chop rosemary leaves. Chop olives, checking to remove any remaining shards of pit. Drain and thinly slice red pepper. Remove and discard tough stems from kale, and roughly chop leaves.
Heat a skillet over medium-high heat until hot. Add 1 teaspoon cooking oil. When oil is shimmering, add onion in an even layer. Stir to coat onions with oil, and cook 1-2 minutes. Reduce heat to low, and cook onions until very soft and slightly browned, 20 to 25 minutes. Season with 1/4 teaspoon kosher salt.
Crack the egg into a small bowl, and whisk lightly with a fork or whisk. Add goat cheese, and stir until completely combined with only a few small lumps remaining.
When onions are fully cooked, assemble tarts. Arrange tart shells on a baking sheet. Divide onion mixture evenly between tart shells. Pour egg and cheese mixture evenly into the shells. Sprinkle with rosemary and olives.
Carefully place baking sheet with tarts in oven. Bake shells until egg is set and a knife inserted into the egg mixture comes out clean, about 20 minutes. Remove from oven.
While tarts bake, in a medium bowl whisk together 1 tablespoon olive oil and vinegar. Add kale, sprinkle with 1/4 teaspoon PeachDish Salt, and toss while lightly crushing kale. Add pepper strips, and stir to combine.
Divide tarts and salad between 2 plates, and enjoy!