Sweet Onion Tart

© NickYoung

Having a background in traditional (ie: meat filled!) cooking I find I that have a hard translating my knowledge to vegetarian cooking. For instance, I've been racking my brain trying to think of a veggie pie or tart.

In the near future I plan to try a veggie pot pie.

However, in the meantime I came up with this sweet onion tart recipe, I hope you enjoy it!

1 sheet puff pastry (Pepperidge Farm, or other brand)
2 medium yellow onion
1/2 cup sugar
1/2 cup red wine
6 ozs Gruyere cheese (I used Jarlsberg)
2 ozs Dijon mustard (approx.)
1 clove of garlic
A splash of olive oil

Thinly slice the onion and sauté in the olive oil with the garlic. Add the sugar and red/white wine and reduce the liquid is all gone and the onions have caramelized.

Lay out the puff pastry onto a greased cookie and thinly smear with the mustard. Spread the caramelized onions over the muster and top with the cheese. Pinch over the edges and place into a 375ºF oven.

The tart is done when the cheese is lightly browned, about 30 minutes.

Enjoy!

Roasted Butternut Squash

© Nick Young

This is a great side dish that can be served with all sorts of things.

1 butternut squash
4-5 cloves of garlic
1 small red onion
2-3 sprigs of fresh rosemary
Extra virgin olive oil
Salt & pepper

Peel, de-seed and cut the butternut squash into chunks. Peel the garlic but leave whole. Cut the red onion into six to eight pieces, cutting down from the root helps keep the onion pieces intact while cooking.

Toss everything together in a bowl with a generous splash of olive oil and season.

Roast in a 400ºF oven until tender and it gains a little color, around 30 minutes.

Enjoy!