go-go fresco

Jul 18, 2013

I have started going to this new Pop-up Farmer’s Market called “go-go fresco”.  It was started by two guys, Nick and LeConte, and moves around from place to place in Charlotte.  I first heard about them from my church, Myers Park Presbyterian in Charlotte, where they sell their delicious local bounty every Monday morning.  go-go fresco’s mission is to give back to the community, which they do by buying local products and supporting local farmers and businesses.  They also give a portion of their proceeds to local non-profits.  It is a win win!

This past Monday I hit the market and went out of my comfort zone of tomatoes, cukes and squash and bought some arugula as well as some delicious local goat cheese.  Goat cheese is pretty common in my fridge, but the arugula is a little out of my typical repertoire.  It sat there all day Monday and Tuesday and then yesterday I had an idea – Caramelized Onion and Goat Cheese Tart with Dressed Arugula on the side!  I fixed it last night and it was delicious.  The sweetness of the onions with the tart and creamy goat cheese is a perfect pairing.  I dressed the arugula with a red wine dijon vinaigrette and served it on the side.  The spicy bite of the salad complemented the mildness of the tart.  Not your typical summer supper, but I must say I hit it out of the park!

Fresh ArugulaCaramalized Goat Cheese & Onion Tart

Caramelized Onion & Goat Cheese Tart with Dressed Arugula
Recipe type: Light Supper
Serves: 2
  • 2 tablespoons olive oil
  • 4 Medium Vidalia Onions
  • 1 teaspoon dried thyme
  • ¼ cup goat cheese
  • 1 frozen pie crust (the kind that is already rolled out - not in a pie tin)
  • 4 cups fresh arugula
  • 1 teaspoon dijon mustard
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • Salt and Pepper
  1. Heat 2 tablespoons of olive oil in a large saute pan.
  2. Cut each onion in half and cut into thin slices.
  3. Saute the onions and thyme on medium to low heat for about an hour until the onions are caramelized and very soft.
  4. Roll out the pie crust.
  5. Spread the onion mixture on the crust leaving an inch all the way around.
  6. Dollop the top with the goat cheese.
  7. Fold the edge of the crust over for a rustic looking edge.
  8. Bake at 450 degrees for 12 minutes.
  9. For the vinaigrette wisk the mustard, vinegar, salt and pepper. Slowly drizzle in the oil. Toss with the arugula.