So I guess it’s time I told you guys about eating club. Eating club was established after I met some fabulous fellow foodies at a seminar on food writing held at Good Egg in Toronto. We swapped info/twitter handles, and eventually the idea of getting together for meals was born. Since then (and I think we past our one year anniversary this past fall) we get together once every two months or so at a restaurant to eat, talk, and enjoy each other’s company.
Our pre-Christmas meeting was at Acadia, a restaurant known for southern food and fish. Not sure if we were all feeling the holiday pinch, but I think three out of four of us opted for the vegetarian friendly vidalia onion tart. I was not disappointed and made it one of my post-Holiday missions to recreate that tart. Though not a true recreation (I added goat cheese and substituted just plain ol’ yellow onions) this tart is a great dish to share with girlfriends.
Caramelized Onion and Goat Cheese Tart
4-6 medium-to-large onions
3 tbsps butter (or olive oil, or a combination of the two)
1 tsp sugar
Salt to taste (for me two pinches of kosher salt)
2 tsp balsamic vinegar (or a good squirt of condensed balsamic if you have it)
1 tsp thyme
3 oz goat cheese
Pie crust
Baby arugula
-Heat a large pot over medium heat. Add butter and let melt.
-Dice onions. Add to pot, stirring regularly until onions start to turn clear. Turn down heat (to medium low) and add sugar and salt. Keep cooking and stirring regularly until the onions start to smell amazing and turn a light golden colour (careful not to burn or brown).
-Add balsamic and stir. When onions reach a medium shade of gold, turn off heat and add thyme. Adjust seasoning to your liking.
- Roll out pie crust thin and place in pie plate. Brake goat cheese into little pieces and lay them out evenly into the crust. Scoop in onions and smooth out. Make crust fancy, or just flop it back over the pie, totally your call.
-Bake at 400º for 20-30 minutes, until the crust is light brown.
Let cool slightly. Top each slice with about 1/4 cup of baby arugula.





























