Harvest Fresh Pearl Onions and Spinach Tart

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Servings 4

Prep. Time 2 mins

Cooking Time 120 min

Ingredients

    1 or 2 of 284g bag of Harvest Fresh Spinach
    3 of 284g bags of Harvest Fresh pearl onions, unpeeled & halved lengthwise
    50g butter
    2 tbsp olive oil
    900g (2lb) Harvest Fresh red onions –approx 5, peeled & finely sliced
    1/4C balsamic vinegar
    50g (2oz) brown sugar
    3tbsp of olive oil (additional)
    butter for greasing ramekins
    2 sheets puff pastry cut into circles to fit ramekin with ½ “ overhang

    Dressing

    4 sprigs thyme, leaves picked
    2tbsp best quality balsamic vinegar
    4tbsp extra virgin olive oil

Directions
    Heat butter and 2tbsp olive oil over a medium low heat in a medium saucepan. Add red onion and cook covered, stirring occasionally until the onion is very soft (about 30 minutes). Remove cover and add balsamic vinegar and brown sugar and allow to simmer for another 30 – 45 minutes or until the onion is caramelized. Season and allow to cool. Set aside.

    Sauté Harvest Fresh spinach in olive oil until wilted. Once cool squeeze out as much water as possible and set aside.

    Meanwhile, preheat oven to 200C (400F). Place pearl onions cut side up in a baking tray and drizzle with 3tbsp olive oil (additional). Cook for 30 - 40 minutes or until the onions are golden and soft. Allow to cool and remove the skins. Grease 4 (4in) diameter ramekins with butter. Arrange onion halves cut side down, packing them in. Top with the sautéed red onion and cover with sautéed spinach and pastry circle. Tuck the edges of the pastry down the side of the ramekins using a spoon.

    Increase oven temperature to 220C and bake for 25 – 35 minutes or until the pastry is deep golden brown. Allow to stand for a few minutes before inverting tarts onto warmed dinner plates.

    Combine the dressing ingredients and season. Drizzle dressing over tarts and serve.

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