Three Cheese Caramelized Onion Tart with Arugula

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Dec 192013

I was excited to get the opportunity to work with Kraft and create a recipe using their cheeses. I’m always overly eager to consume any and all types of cheese so this project was perfect.

I decided to make this tart because I love the combination of flavors and texture. It’s creamy, sweet, and slightly salty with a flaky crust. The trick to this dish is to get your onions fully caramelized and then to add tons of cheese! It makes a great appetizer for a party, a delicious snack, or a fun addition to a weeknight dinner. All you need is a sheet of puff pastry, some olive oil, red pepper flakes, a sheet of puff pastry, onions (plus some butter), arugula, and 3 types of cheese: mozzarella, goat, and parmesan.

I recommend making this recipe in 2 parts: 1) Caramelize the onions the night before and then 2) Assemble and bake the tart the next day. It takes about an hour to get your onions caramelized, which seems like a long time but it’s well worth it. Once you achieve that deep, sweet taste, you know you’ve got yourself some perfectly caramelized onions. This is probably the longest part. Also, I only ended up using about 3/4 of the caramelized onions on the tart so I got to save some to use in other dishes! Score. 

The rest is easy. You simply roll out the dough, add the toppings and then bake away.

Once the tart is fully baked, top everything off with some arugula. Now, I LOVE arugula and it pairs sooo well with this tart but you don’t need it. The tart is delicious on its own so if you’re not a fan of that particular green leaf, leave it out. No harm, no foul.

But since I’m a big fan of arugula, I added a ton :) What’s also wonderful about this recipe is that it can be easily doubled or tripled for big parties. You already have extra cheese, puff pastry packs come with at least two sheets, and you can just pick up a few more onions. Voila! 


Three Cheese Caramelized Onion Tart with Arugula Recipe

  • 2 Medium yellow onions, sliced thinly 
  • 2 Tablespoons butter
  • 1/4 Cup water
  • Salt
  • 1 Puff pastry sheet, thawed
  • 1 Teaspoon olive oil – drizzle then brush
  • 1/8 Teaspoon red pepper flakes (more or less to your liking)
  • 1/2 Cup Kraft mozzarella cheese
  • 1/4 Cup Kraft parmesan cheese
  • 1/4 Cup goat cheese
  • Arugula

To caramelize the onions

  1. Melt the butter in a large, heavy-bottomed pan over medium-high heat. 
  2. Add the sliced onions and stir until the onions are all coated evenly with the butter and softened, about 5 minutes
  3. Then continue to let the onions cook for another 40-50 minutes, giving it a stir every now and then. You don’t want to stir them too much or else they won’t brown properly–just enough so that they don’t burn and stick to the pan. Depending on how hot your stove is you also might have to turn down the heat.
  4. Once the onions start turning a deeper brown and are almost done (about 50-55 minutes), add about 1/4 cup water to deglaze the pan and then cook for another 5-10 minutes. 
  5. Remove from heat and salt the onions to taste.  

To assemble the tart

  1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
  2. Lightly flour a surface and roll out the puff pastry until it is about 13×10 inches. 
  3. Fold in each side about 1 inch to form a crust and then place the puff pastry on the baking sheet.  
  4. Drizzle 1 teaspoon of olive oil over the entire puff pastry (crust part too) and then brush it so that it spreads evenly. Sprinkle with red pepper flakes.
  5. Spread an even layer of Kraft mozzarella cheese on main part of the tart. Then do the same with the goat cheese. 
  6. Add a solid layer of caramelized onions over the top of the cheeses (this was about 3/4 of the onions I ended up caramelizing) and then top the tart off with an even sprinkle of Kraft parmesan cheese. 
  7. Bake for about 25-30 minutes or until the bottom of the crust is cooked through and the edges are golden brown. 
  8. Let cool slightly and then top with arugula. 
  9. Cut into pieces and serve immediately. 

From shopping for gifts to planning family dinners, it’s hard to keep up with all your holiday to-do’s. This year, Kraft is helping out with great weeknight meals and entertaining ideas to make the season a little bit easier. Plus, Kraft is offering up to $20 in coupons, redeemable exclusively at Target, to make food shopping easier and to help you have a happy holiday season.

This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.

Jul 252013

I was recently given the opportunity to work with Biscoff and create a recipe with their ridiculously delicious Biscoff Cookie Spreads. Let’s just say that I’ve been eating this stuff non-stop, and I could eat 10 more jars. No questions asked. I love Biscoff cookies but have never really tried the spreads. I was missing out–this stuff is addicting! I’ve been spreading it on crackers, eating it with apples, and just straight out of the jar via giant spoons. Someone help me. I normally don’t even like to eat too much sweet stuff at one time but what’s not to love about cookies in the form of a spread?! Genius.

And I could also make 10 more batches of this Biscoff apple crisp! But wait, it get’s better. Biscoff caramel sauce also happened. And it’s the most amazing caramel sauce ever!!! I hinted about it on Instagram but no one was able to guess that the secret ingredient was Biscoff :) The sauce makes the perfect topping for ice cream or frozen yogurt and it’s awesome to dip apples in. I also brought the left overs into the office and we’ve been making Biscoff caramel lattes with it (video by my colleague Peppe)! To top it off, you can also drizzle it over a batch of Biscoff apple crisp.

It’s really easy to make too. The most important thing is to watch the sugar at the beginning because sugar can burn and crystallize very easily. Creamy Biscoff Spread is then slightly melted and whisked into the caramel at the very end.

Apple crisp will always have a special place in my heart because it’s one of the first dishes I ever made in my high school’s Food and Nutrition class. That was the only cooking class I’ve ever taken, and I’m so glad I learned so many basic skills that I still use everyday when cooking. I love making apple crisp because it’s simple to whip up, tastes fantastic, and can easily serve a big group. Adding a giant scoop of vanilla ice cream on top doesn’t hurt either.

This apple crisp has the crunchy version of the Biscoff Spread added to the topping which gives the crisp such a wonderful and warm flavor. When baking the apple crisp, I like to maintain a (very slight) crunch factor in the apples themselves so I take the crisp out after about 30 minutes in the oven. If you like your apples in the crisp completely softened, bake it a few minutes longer and test by piercing an apple slice with a fork.

Also, Biscoff is currently running a “Spread the Love” photo contest! If you love Biscoff Spread, submit a picture of how you enjoy it for a chance to win a trip for 2 to Belgium!

Does anyone have any favorite recipes with Biscoff Spread? I’ve love hear so please share!

Biscoff Caramel Sauce 

  • 1 Cup granulated sugar
  • 6 Tablespoons unsalted butter, at room temperature and cubed
  • 1 Cup heavy cream, at room temperature
  • 1/4 Cup creamy Biscoff Cookie Spread, heated just sliiiightly warmer than room temp.
  • Pinch of kosher salt
  1. Heat sugar on medium to medium-high heat in a tall sauce pan while constantly stirring with a wooden spoon.
  2. Stir until the sugar is melted and turning a dark amber color (this could take anywhere from 3-10 minutes depending on your stove/heat level so watch closely! It can burn quickly but a little smoke is ok).
  3. Once the sugar is ready, remove from heat and wait about 30 seconds.Then give it a stir and whisk in the butter. The mixture will bubble up so this is where using a tall sauce pan comes in handy.
  4. Once the butter and sugar are melted and incorporated, slowly pour in the heavy cream while constantly whisking.
  5. After everything is mixed together, stir in the softened Biscoff Spread and a pinch of salt.
  6. Then let caramel cool in the pot for about 10-15 minutes–you can stir it a little throughout this time. You can then transfer the sauce to a jar to cool to room temp before storing. You can store the sauce in the fridge for up to two weeks.

Biscoff Apple Crisp 

  • 5 Medium-sized Granny Smith apples
  • 1 Tablespoon lemon juice

For the topping:

  • 1 Cup old-fashioned oats
  • 3/4 Cup flour
  • 1/2 Cup packed brown sugar
  • 1/2 Cup Crunchy Biscoff Spread
  • 6 Tablespoons unsalted butter, melted and cooled (slightly warmer than room temperature)
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon nutmeg
  • Vanilla ice cream
  • Optional: Biscoff caramel sauce (Recipe above)
  1. Slice the apples into 1 inch slices and then place them in a 9×13 baking dish. You can peel or leave the skin on, it’s up to you! 
  2. Pour lemon juice evenly over the apples and toss or mix with your hands.
  3. In a separate bowl, combine the flour, brown sugar, oats, cinnamon, and nutmeg together until they are well incorporated.
  4. Melt the butter and let it cool until it is slightly warmer than room temperature. Add the Crunchy Biscoff Spread to the butter and mix until they are combined (leaving cookie chunks from the crunchy spread is fine). 
  5. Pour the butter/Biscoff mix over the dry ingredients and mix with a wooden spoon until everything is mixed together. 
  6. Then spread the oats/biscoff mixture over the top of the apples–it’s ok (and a good thing!) if the topping goes between the apples.
  7. Place dish in oven and bake for about 30 mins or until the apples are softened. To make sure you don’t over cook the apples, you can test by sticking a fork in a slice to see how soft it is. 
  8. Once the crisp is cooked, remove from oven and let cool for 10-15 minutes. Serve with homemade Biscoff caramel sauce and vanilla ice cream. 

Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Upload your Biscoff Spread photo to enter Biscoff’s “Spread the Love” contest for a chance to win a trip for 2 to Belgium!

This is a sponsored conversation written by me on behalf of Biscoff . The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of Biscoff .  The opinions and text are all mine.

May 032013

MpUQVZ on Make A Gif, Animated Gifs

Huzza! The glory of working at a startup in San Francisco means…free snacks and drinks! ALL DAY, EVERYDAY. Which is a good and bad thing depending on how you look at it. Can you guess how many bags of chips I can eat in one day?! It’s too embarrassing, I’m never telling!

One quality I pride myself on is how quickly I can notice when our office kitchen gets restocked. The downside to this is that I find myself eating a lot of unhealthy snacks throughout the day. I’m lucky that our company provides some healthy alternatives though! Or else I probably would have gained 15 pounds by now. Hummus, raw almonds, and Silk Soy Milk are some of the great healthy options in the office kitchen.

We are always fully stocked with Silk Soy Milk! Whether my colleagues and I are adding it to our morning cup(s) of coffee, pouring it into a bowl of cereal, or dipping cookies in it, we’re using it daily.

And then there’s Silk Iced Latte. WOAH. I didn’t even know they had an Iced Latte product so when Silk asked me take a taste, I couldn’t pass it up! 100 calories a serving (1 cup), espresso, and soy. It’s the perfect mid-day office drink and just awesome to have on any warm day in general! My colleagues and I like to go on a lot of coffee runs throughout the work day so this is a great alternative to have around.

Silk Iced Latte

Basically, Silk Iced Latte is a win in my book. It’s sweet, creamy, and has the perfect amount of espresso added to it. And so simple to drink! Just pour over ice and enjoy.

I would say that Silk Iced Latte can be summed up as smooth indulgence and espresso decadence all channeled into Endless Love. (Yep, Lionel says it the best.)

Oh! And if you were to blend it with some ice (or ice cream!), that milkshake would definitely bring all the boys the the yard…if you know what I mean. Ok…I’m done hehe

Delicious Silk Soy Latte

Seriously though, not only is this Iced Vanilla Latte an awesome addition to the Silk family, but when I walked into the grocery store and saw so many different Silk flavors and options, I wanted to try them all! Although Silk did sponsor this post, these thoughts are entirely my own…so for realz, go Silk Soymilk!

Do you drink Silk Soymilk? If so, what’s your favorite type? I need more recommendations :)



This post is brought to you by Silk. Take the Tastemaker Challenge on

Feb 272013


I was recently asked to taste test Taco Bell’s Cantina steak burrito. I was actually pretty excited about this because 1) I live in the Mission District in San Francisco (aka burrito heaven), 2) I’ve always had a warm place in my heart for Taco Bell since my college years and 3) who doesn’t want to try a new item on a menu?!

Before I picked up the burrito, I didn’t read too much about it because I wanted to try it without any outside influence (if it’s advertised on TV a lot I wouldn’t know because I don’t have cable!). So honestly, I didn’t know much about it before I got in line to order it. It wasn’t on the menu at this location but I asked and they had it!


The first thing I noticed about the burrito was that it was a really good size! It resembled the size of burrito that I would buy from a Taqueria in the Mission. The first bite had a hint of citrus and a good portion of rice, steak, and roasted corn. After I few more bites, I realized that I really liked the roasted corn in the burrito–great touch! You can also tell that the steak was marinated so it had a good flavor. It’s definitely not the same as a traditional burrito you’d find here in the Mission District but it’s a great price for the size and a nice addition to Taco Bell’s Menu.

After I ate about a quarter of a burrito, I looked it up online to see what else was in the burrito and I found out that it also comes with fresh guacamole and a creamy cilantro dressing which is tasty. There was some pico de gallo and romaine lettuce in the mix too but I didn’t taste too much of it. But maybe that’s because I added some Taco Bell Fire sauce (had to, so good!).


The Cantina Steak Burrito was created by Chef Lorena Garcia and I can definitely see it as a fresher, healthier option when choosing something on the Taco Bell menu. As I mentioned earlier, the portion is a good size so I only ate about half a burrito in a sitting. According to Taco Bell’s site, this steak burrito is 780 calories but if you only eat half like I did, it’s not too bad!

If you guys have tried this burrito or anything else on the new Cantina menu, I’d love to know what you think!


This post is sponsored by Taco Bell. See how great our steak is when you try the new Cantina Steak Burrito. Because when it comes to a great steak burrito, it’s all about the steak.

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