|2 servings||calories per servings 590||protein serving 16 g||carbs per serving 47 g||total fat per serving 42 g|
The Vidalia onion may very well be the crown jewel of Georgia vegetable crops; after all, it is the official state vegetable. The onion’s particular sweetness, a characteristic resulting from the low-sulfur soil in the region it’s grown, grants it international acclaim. Package these gems up in buttery tartlets with soft goat cheese and salty kalamata olives, serve with a light salad of massaged kale and roasted red peppers, and you’ve got a meal fit for royalty.
|Nutrition Facts||/ Per Serving|
|Total Fat||42 g|
|Saturated Fat||14 g|
|Trans Fat||0 g|
|Total Carbohydrates||47 g|
|Dietary Fiber||4 g|
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!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...