Lanie and Chris's Wedding Blog

introducing the sunday supper club!
August 17, 2009, 3:13 am
Filed under: Photos

I’m going to try to start posting a recipe every Sunday. Sometimes healthy, sometimes not, but always made with simple, fresh ingredients and without too much crazy kitchen equipment – unless we receive said crazy kitchen equipment from the Crate and Barrel Wedding Fairy.

Today I’m going to attempt a strawberry, arugula and goat cheese tart with toasted walnuts and caramelized onions on a bed of fresh arugula with balsamic reduction. I’m worried about what’s going to happen with the strawberries once they’re in the oven. The juice might ruin everything…….here goes nothin’

2 servings

1 sheet frozen puff pastry

2T olive oil, divided

Handful of thinly sliced red onion (about 1/4 large onion)

3 Large handfuls baby arugula, divided

Handful raw walnuts

Approx 3 oz goat cheese

4-6 strawberries, sliced

salt and pepper, to taste

1/4ish cup good balsamic vinegar


Preheat the oven to 425ºF

Thaw 1 sheet of puff pastry for about 40 min at room temp*

Meanwhile, heat a saucepan over med/high heat.

Add 1T olive oil, then the onions. Allow to caramelize, then set aside.

In the same pan, add 1 large handful of the arugula, stirring constantly until fully cooked (about 3 min).

In another dry pan (no oil) over med heat toast the walnuts. They can burn easily, so pay attention! Once toasted, remove them from the pan immediately. Once they’re cool enough to handle, roughly chop them.


Lightly flour a work surface and rolling pin (or empty, label-free wine bottle). Roll the puff pastry out to about 11″ x 11″. Use a small plate or bowl as a template to cut two circles about 6″ in diameter.

Use a small knife to cut a circle about 1/2″ from the edge – don’t cut all the way through!

Use a fork to poke little holes all the way through the pastry inside the circle.


Crumble about 1 oz of goat cheese into the circle (about 1oz each).

Transfer the dough to a baking sheet lined with parchment paper. Top with onions, sauteed arugula, nuts and slices of strawberries, then a little more goat cheese, salt and pepper.

Bake at 425º for 20-25 min.

While the tarts are baking, bring the balsamic to a simmer and reduce until it’s a little syrupy (enough to coat a spoon), then remove from heat.

If there is somebody in your life that you don’t particularly like, NOW is a great time to invite them to take a BIG whiff of what you’re simmering.

Toss a couple of handfuls of fresh arugula in a little olive oil. Make a little arugula nest on the plate. Place the warm tart on top and drizzle the balsamic reduction over the whole thing.

*ingredient note: you can place the puff pastry on a plate on the stove while the oven preheats and you sautee the other stuff – it will thaw more quickly without totally melting it.



Super yummy – the berries didn’t get too slimy and Chris really liked it!!! Super easy and very pretty – could be fun to make tiny ones for a party…


4 Comments so far
Leave a comment

I should say that it’s a lot easier if you add the toppings after you put it on the baking sheet…

Comment by lanieandchris

Hey, esplain the whole “caramelize onions” part. I thought that required some kind of sugar or honey or something.

Comment by Scott

Scott – caramelizing onions is just cooking them rather quickly at a high heat so you burn the sugar in whatever you’re cooking – turn heat up pretty high, add oil, add onions – they’ll get a little dark and stick to the pan a bit. That’s good as long as they are just turning brown not black. Once you add any liquid (water, stock, wine, tomatoes) it will “deglaze” the pan. It will sizzle – scrape the pan and get all the yummy browned onion bits off the bottom of the pan.

Comment by lanieandchris


Comment by les

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