Peppered Three-onion Tart With Smoked Salmon Recipe

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• 1 tbsp olive oil
• 1 sheet frozen puff pastry, thawed
• 1/4 c thinly sliced green onions, divided
• 1/4 red onion, very thinly sliced
• 1 tbsp butter
• 3 c yellow onion, sliced
• 4 oz sliced hot- or cold-smoked salmon
• 1/4 c soft goat cheese
• 1 1/2 tsps coarsely ground black pepper, divided
• 1/4 c sour cream or crème fraîche
• 2 large eggs

• Step #1 Melt butter with olive oil In a large-ish skillet over medium-low heat.
• Step #2 Add yellow onion, & cook 20 mins or until golden.
• Step #3 Let cool slightly.
• Step #4 Whisk together sour cream, eggs, goat cheese, & 3/4 tsp pepper.
• Step #5 Stir in yellow onion & hot-smoked salmon.
• Step #6 (If using coldsmoked salmon, do not add at this time.
• Step #7 )Unfold the puff pastry on a parchmentor nonstick foil wrap-lined baking sheet.
• Step #8 Roll evenly to remove wrinkles.
• Step #9 Fold over edges 1/2 inch, & press lightly to form a raised crust.
• Step #10 Sprinkle top with remaining 3/4 tsp pepper.
• Step #11 Spread onion mixture evenly over the pastry, leaving a border of about 1/2 inch.
• Step #12 Top with sliced red onion & half of the green onions.
• Step #13 Bake at 425° for 20 mins or until the pastry is golden.
• Step #14 (If using cold-smoked salmon, cut into strips, & place on top of tart after baking.
• Step #15 ) Sprinkle top with remaining green onions.
• Step #16 Serve warm or at about room temp.
• Step #17 The case for wine: Aside from his duties as CEO & president of Carnival Cruise Lines, Bob Dickinson pursues his passion for wine.
• Step #18 Evidence? His wine cellar contains more than 22,000 bottles, making it one of the country's largest private collections.
• Step #19 As founder of the Presidential Wine Club, Bob insists that good wine be fun & accessible.
• Step #20 Bob's recommendations: J.
• Step #21 Lohr Riverstone Chardonnay; Beringer Private Reserve Chardonnay; Kongsgaard Chardonnay.
• Enjoy the Peppered Three-Onion Tart with Smoked Salmon recipe

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