spring onion tart

One of my favorite new recipe discoveries was an experiment during Easter Brunch last weekend.  I always get nervous to try a new recipe for guests {what if it’s not as good as you think it will be, or worse, what if it’s a flop?}, however, I do it all the time as I think it’s part of the fun in entertaining.  Trying out new recipes and sharing them with your guests.

Luckily this tart was a hit, and I have to tell you, it is an incredibly simple and easy recipe with a fabulous outcome.  I wanted to share this today because this is the time of year when spring onions are in season.


I discovered the recipe in a fabulous foodie magazine called Sweet Paul, started by a food stylist, turned blogger, turned magazine creator who launched this quarterly magazine full of easy-yet-elegant recipes, entertaining ideas, shopping tips, and more.  They sell it at Anthropologie and other boutiques nationwide as well.  I stumbled upon it at the ICA’s gift shop about a month ago and have been obsessed ever since. You can view the current issue digitally here.

This recipe has a simple list of ingredients {makes 1 tart}:

1/2 Puff Pastry Dough {Sweet Paul recommends Dufour’s and I have to agree.  It is a fabulous pastry dough made with churned butter and my go-to pastry dough}
2 spring onions cut lengthwise
2 oz. pecorino-romano {a really good aged pecorino adds a great deal of depth to the flavor of this tart}
1 tablespoon olive oil
1 tablespoon honey


The combination of the soft onion taste along with the salt of the pecorino and the sweetness of the honey, makes it a beautiful combination.



Preheat the oven to 375°
Cut the pastry sheet in half, sprinkle some flour on your work surface, and roll the pastry out to double its size {this is critical to make the pastry dough thin and crispy}.
Place the pastry dough on a baking sheet covered with parchment paper
Sprinkle dough with pecorino
Top with sliced onions
Sprinkle with salt + pepper & olive oil
Bake until the pastry dough is golden {approximately 15 minutes}
Remove from oven and sprinkle with honey
{Can be served hot or cold}


Serve this with your favorite salad and you have a lovely meal for your guests.

Bon apetit and happy monday!!



About Emmanuelle

Event Planning & Public Relations in the Boston Area specializing in fashion, beauty, textiles & consumer goods.
This entry was posted in recipes and tagged , , . Bookmark the permalink.

One Response to spring onion tart

  1. Pingback: friday morning at the market | Poise Boston

Leave a Reply

Your email address will not be published. Required fields are marked *