Sweet Onion Tart with Nettle and Poached Egg

Forage these carefully. Really quite very carefully. I used leather gloves and scissors, and I still got my thumb and forefinger. Tasty little bastards, though.

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Sweet Onion Tart with Nettle and Poached Egg (egg optional)

Serves 2

Adapted from Here:

  • 2 c fresh nettle leaves, blanched in boiling water for a minute (this removes the “sting”), drained and roughly chopped
  • 1 TBSP olive oil
  • 1 clove garlic, minced
  • 1 cup Veggie stock
  • 1/2 pack store-bought puff pastry
  • 3 TBSP butter
  • 1 large sweet onion, sliced thinly
  • basil and oregano, to taste (I like it liberally)
  • salt, as needed
  • 1 bay leaf
  • 2 eggs (optional)
  • 1 T white vinegar
  • coarsely ground black pepper, to taste

Forage nettles (I took only their leaves). Rinse them under water to get rid of the creepy crawlies, and then set aside.

reheat oven to 400 degrees F. Lay one sheet of the store-bought puff pastry onto a greased cookie sheet (or use a silpat like I did – parchment paper works too). Sprinkle dried herbs on top, and fold in half, beating down until it’s thin. Toss it in the fridge for now.

Melt butter in a large pan set over over medium-high heat. Add the onion and a few pinches of salt. Cook the onion, stirring often, about 3 minutes. Then continue to cook them, until they start to brown around the edges. Cook them for a few more minutes after that, then reduce the heat to low and add the bay leaf and the remaining dried herbs. Continue cooking, stirring often, until the onions are lightly golden, about 15-20 more minutes. Remove bay leaf and adjust seasoning to taste.

Take the pastry from the fridge. Spread the onions evenly, leaving a 1-inch border around the edges. Crimp the border with your fingers to make a type of crust (like pizza crust). Sprinkle exposed dough with salt.

Bake until the crust is golden brown about 35 minutes.

While you’re waiting, boil a pot of water with some salt and a splash of vinegar. Add nettles, boiling for a full minute. Take off heat and drain; rinse with cold water (rinse, drain, repeat, rinse, drain, repeat). Chop finely. Prepare a frying pan with some olive oil. Sauté minced garlic, and then add veggie broth and nettles. Simmer on medium-high heat until all the liquid dissolves, about 15 minutes. Turn off heat, and salt to taste.

Top each onion tart with a fair amount of the greens, followed by one poached egg per tart. Sprinkle with pepper and serve warm.

(Eat the shit out of this and rejoice, for you have successfully made a tasty meal!)

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Sweet Onion Tart with Nettle and Poached Egg

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