This recipe is a nice and light afternoon dish to enjoy with a light pinot noir or pinot grigio. This can be served room temp, cold or even warm, it depends on your mood.
Easy. Simple. Done.
1 lb. green onions
2 tbsp. lemon juice
½ c. red wine
¾ tsp. salt
½ tsp. fresh-ground pepper
2 tbsp. olive oil
1 tsp. fresh thyme leaves
½ c. finely grated Manchego cheese
½ c. cream cheese
2 clove garlic
½ tsp. lemon zest
1 Pastry Dough
Make the Onion Filling: Heat oven to 350 degrees F. Bring a large saucepan of water and 1 tablespoon of salt to a boil. Add the onions and cook for 2 minutes. Remove from the pan and roughly chop into 2-inch pieces.
Transfer the onions to a 9- by 13-inch baking pan. Add the lemon juice, red wine, 1/2 teaspoon salt, pepper, olive oil, and thyme; toss to combine.
Tightly cover the pan with aluminum foil, roast for 15 minutes, remove the foil, and continue to roast until onions are tender and lightly caramelized, about 45 minutes. Remove the onions from the pan and let cool slightly.
Assemble the tart: Combine the Manchego cheese, cream cheese, remaining salt, and the garlic and lemon zest. Carefully spread the cheese mixture onto the bottom of the tart shell and top with the onions. Remove the tart from the pan and serve.