Apple and Spring Greens Tart with Feta and Sweet Onion-Thyme Confit


Adapted from the Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz, c. 2001. Rebar is a hip restaurant in Victoria, BC. Savory and sweet strike a nice balance in this tart. A small portion of rich onion confit served alongside is an indulgence, and not necessary because the tart stands on its own (but rewarding if you choose to go the extra step).
1 pre baked whole wheat tart shell
1 TB butter
1 TB olive oil
1/2 cup onion puree
1/2 tsp salt
1/4 tsp black pepper
1 bunch of greens (original recipe called for spinach - a combo of turnip greens and pac choi leaves would be great)
3 eggs
1 cup light cream (or milk)
1 cup crumbled feta (or blue cheese!)
3 apples
1 egg white, beaten
Heat the oil and butter in a pan large enough to hold the greens and saute the onions just a bit to flavor them up even more. Chop the greens and toss them in with the onions and wilt the greens. Next lightly beat eggs in a bowl. Add cream (or milk), salt and pepper and whisk together. To assemble the tart, evenly distribute the feta over the bottom of the prebaked shell. Follow with the onion/greens mixture. Then pour in the egg mixture over top. Quarter and core the apples and thinly slice each quarter into 6-8 wedges. Starting at the outer edge of the tart, overlap the apple slices, skin facing out in a circle around the edge. Spiral the overlapping slices toward the center of the tart to cover the entire surface. Beat the egg white in a small bowl and brush over the aples. Bake at 350F for 20-25 minutes until the egg is set and the crust has browned. Let rest 15 minutes before serving.
Onion Thyme Confit
2 TB butter
1/2 cup onion puree
1/2 tsp salt
1 tsp brown sugar
1/3 tsp thyme (or 1 tsp fresh minced)
1 TB balsamic vinegar
Melt butter in a skillet, add onion puree and saute for 1 minute. Stir in the remaining ingredients and cook 5-10 minutes on medium-high heat until the onions are golden.

Leave a comment

Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.

back to top
Nutrition is directly linked to the health and sustainability of any region. In Craftsbury, Vermont, Pete’s Greens has proven that organic farming can work year-round, offering fresh vegetables at any time of year. This approach helps communities become less dependent on imported produce and builds a stronger foundation for a future where quality food is part of the lifestyle, not the exception. However, modern life is full of contradictions. People strive for natural products and care about the well-being of their families, but at the same time, they often indulge in activities that carry certain risks. A clear example can be seen in the fact that interest in gambling continues to grow, despite all the warnings about the possible consequences. This topic is discussed in detail on the sitetorontomike.com, where it is discussed why online gambling continues to attract people’s attention despite its unsafety. On the one hand, the organic farm Pete’s Greens demonstrates how one can take a step towards health and harmony with nature. On the other hand, habits and temptations like gambling remind us that the choice is always ours. Ultimately, it is the mindfulness of our actions that shapes the future – whether it is the decision to eat more local vegetables or to be smart about our online entertainment.