Caramelized Onion-Havarti Appetizer Tart with Strawberries and Tarragon

Use sweet onions such as Vadalia, Texas Sweet, or Maui, in this very up-scale hot appetizer.

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Ingredients:

• 1/2 cup chopped hazelnuts
• 1/2 tsp. salt
• 1 cup plus 2 tbsp. all-purpose flour
• 1/3 cup unsalted butter, cut into 1/2-inch pieces,
• 2 tbsp. ice water
• 1 beaten egg white
• 2 tbsp. canola oil
• 1 large sweet onion, sliced
• 2 tsp. sugar
• 8 oz. havarti cheese, sliced
• 1 cup strawberries, sliced 1/2-inch thick,
• 2 tsp. snipped fresh tarragon
• Baby field greens

Method

Grease the bottom and sides of a 9-inch tart pan with a removable bottom; set pan aside. For dough, place all but 2 tablespoons of the hazelnuts in a food processor; process until finely ground. Add 1/4 teaspoon of the salt, the flour, and butter; process until mixture is the texture of cornmeal. Add ice water; process until mixture forms a ball. Using pieces of dough press into bottom and up sides of prepared tart pan. Brush bottom of dough with egg white. Bake in 400 degree oven for 10 minutes. Meanwhile, preheat canola oil in a heavy skillet. Place sliced onion in hot oil; sprinkle with sugar. Saute for 18 to 20 minutes or until caramelized and browned. Place sliced havarti cheese into baked crust, tearing pieces to cover crust. Spoon caramelized onions over the top of the cheese. Sprinkle with the remaining 1/4 teaspoon salt. Arrange strawberry slices on top; sprinkle with reserved hazelnuts. Bake about 10 minutes more or until cheese is melted. Remove from oven and sprinkle with tarragon. Let cool for 7 to 8 minutes; remove sides of pan. Let stand for 15 minutes before serving. Serve each piece on a bed of baby field greens.

Notes: This is a perfect spring appetizer when strawberries are in season.

Number of servings: 8

Submitted By: p.a.harmon
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