Dream Summer Tart
With herby farmer cheese, capers, red onion, leeks & other friends
ORIGINALLY PUBLISHED JULY 5TH. 2023
This is an excellent dinner for a group when doubled or simply paired with a big salad and other potluck-style sides, and also a fairly easy dinner for two on its own. Adding the red onion and lemon slices to a pan with lots of butter softens them wonderfully, then adding them on top of the tart—and into the oven—crisps some of the edges ever so slightly. This is one of my all-time favorite ways to eat a lemon, peel and all.
For the leeks and baby potatoes: if you use a mandolin to thinly slice, reduce cook time from Step 2 to 15 minutes. Roast for 20 minutes if you use a knife to slice since they’ll likely be a bit thicker!
Serves 2-6, depending on accompaniments. 40 minutes cook time, plus thawing time for the puff pastry.
Ingredients
FOR THE RED ONIONS AND LEMONS
4 tablespoons butter
1/2 small red onion, thinly sliced
1 Meyer lemon or regular lemon, scrubbed then thinly sliced, seeds removed
Capers, 3 tablespoons, drained
