Onion Tarts with Mixed Greens

Here's a new twist on salad, courtesy Williams-Sonoma. This recipe pairs a lightly tossed salad on a flaky, baked onion tart and really is more tart than salad. It's great with lean, grilled meat or just by itself for a light meal. I'm not a fan of goat cheese, so I used blue cheese instead.

Savory Tart Dough
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. sugar
12 Tbs. unsalted butter, cut into 1/2-inch cubes
6 to 7 Tbs. ice water

In a bowl, whisk together the flour, salt, and sugar. Using a pastry blender or 2 knives, cut in the butter until pea-size crumbs form. Add the water 1 Tbs. at a time and mix with your hands, adding more water as needed until the dough comes together. It should be moist but not sticky.
Turn the dough out onto a lightly floured surface, divide into 2 balls and shape each into a 5-inch disk. Cover separately with plastic wrap and refrigerate for at least 1 hour.

On a lightly floured surface, roll out each dough disk into a 12-inch round about 1/8 inch thick. Using a small knife, trim the uneven edges. Transfer each round to a parchment-lined baking sheet and refrigerate for at least 30 minutes.

Onion Tarts with Mixed Greens
2 rolled-out rounds savory tart dough, each 12" in diameter
5 Tbs. olive oil
4 yellow onions, thinly sliced
Salt and freshly ground pepper, to taste
3 garlic cloves, minced
2 tsp. minced fresh thyme
2 Tbs. minced fresh flat-leaf parsley
4 tsp. balsamic vinegar
1 egg, lightly beaten
4 oz. mixed salad greens
2 oz. goat cheese, crumbled

Position rack in lower third of oven; preheat to 400F. In saute pan over medium-high heat, warm 3 Tbs. oil. Add onions, salt, and pepper; cook 15-20 minutes. Add garlic; cook 1 minute. Add thyme, parsley, and 2 tsp. vinegar; cook 2 minutes. Let cool. Spread half of onion mixture on each dough round, leaving 1" border. Fold dough up; pinch together at 2" intervals. Brush dough with beaten egg. Bake 30-35 minutes. Cool 10 minutes.

In bowl, whisk 2 tsp. vinegar, 2 Tbs. oil, salt, and pepper. Toss half of vinaigrette with greens; place rest in a mister. Top tarts with salad; sprinkle with cheese. Mist salads with vinaigrette. Serves 8.