Red Onion, Walnut and Goat Cheese Tart, would you want this in your house?

Another tribute to fall with onions, sage and walnuts.

We have three walnut trees and the nuts have been falling for a few weeks now. Sadly, it’s not going to be a plentiful harvest this year….

And there are certain 4-legged members of this household that have been snitching them every chance they get!

First the unripe figs, then the plums, then the ripe figs and now the walnuts…. You’d think I didn’t feed them!

The other day I saw them eating sloes….

This is a simple tart with very few ingredients.

Red Onion, Walnut and Goat Cheese Tart

Total time: 35 minutes


  • 1 large red or sweet onion, roughly chopped
  • 2 tbs red wine
  • 1/4 cup walnut halves
  • 1/4 cup soft goat cheese (2oz, 60gr)
  • 8 fresh sage leaves, chopped
  • 2 tsp olive oil
  • 1/2 sheet puff pastry – if there is a second sheet, freeze it  Puff pastry can be refrozen twice

Red Onion, Walnut and Goat Cheese Tart


  • Pastry: 
  • Thaw the puff pastry, if needed.
  • Lay pastry out flat and cut 2 squares. Lay on baking sheet
  • With a dull knife, lightly score a line about 1/3″ (1cm) inside the edge of the pastry.  It helps the edges to raise.
  • Onions: 
  • Heat oil in medium nonstick skillet over medium-high heat.
  • Add onions and cook, stirring frequently, until transparent and starting to brown.
  • Reduce heat to medium-low, add wine, cover and cook for 5 minutes
  • Uncover, increase heat to medium, add walnuts, sage and continue cooking until brown and starting to caramelize, about 10 minutes longer.
  • To assemble: 
  • Divide goat cheese and spread on each puff pastry circle to scored line.
  • Divide onions and spread on cheese.
  • Bake in a pre-heated oven at 400F (200C) for 12 – 15 minutes, until sides of pastry have puffed around middle and are golden brown.
  • Remove and serve.

Print Recipe

It has not been a good day.

Our local doctor retired this summer. I think in the US you would call him a ‘primary care physician’.

Anyway, we needed to find a new doc as we have to be registered with a doctor for our insurance.

I called and tried to make an appointment. I was told to come today at 3:00, that it wasn’t an appointment but the office was not busy then.

If that was not being busy, I’d hate to see it during flu season.

Doctors here all keep office hours – basically, anyone can walk in and be seen on a first come / first served basis. Normally one or two days are for office hours and the rest for appointments.

We waited 1 1/2 hours.

By then he had to go out on calls.

We got signed up and all but it was not a good experience. He kept telling us to call for an appointment next time.

I had called this time, but I think I just spoke to his temporary assistant.

He said his office would be working properly soon….

We’ll see.

But, that’s not how the morning started.

This is how it started:


It was in the bathtub, so I held the camera out and snapped until I got a photo.

I think his size is worthy of my caution….

And he wasn’t even a big one.

5 thoughts on “Red Onion, Walnut and Goat Cheese Tart, would you want this in your house?”

  1. The itzy bitzy spider went … if finding a new GP is anything like mini-me France – aka Quebec – then good luck!!! I know often I have to resort to clinics to get seen to. Luckily, I have LOTS of time on my hands

    Psst, do the dogs crack the nuts open – or eat them whole? LOL

  2. Phoenicia, I assume not poisonous. We have poisonous snakes, but I’ve never heard of dangerous spiders…. Just big and scary 😉

    Pam, and the hubs has to switch his endo doc, too…. Lucky him. I hate it as well.

    Kate, I couldn’t have gotten that close if it hadn’t been in the bathtub. They can’t get out (so the hubs assures me)

    Anna, there was nothing bitzy about it! We don’t have clinics…. Just the individual docs and their office hours. But they do make house calls and their is an emergency doc on call as well. Yes, they crack them and get the nutmeat out…. and leave a mess! Why do they always want to bring them inside?

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