Bright green, hot, little chili peppers added an amazing zing to the Brazilian inspired dish I made for this week's Weekend Herb Blogging. Lots of sliced red onion, crème fraîche and Parmesan cheese blended together and cooked in a flaky, puff pastry crust made a delicious and spicy Brazilian Onion Chili Tart.




Katie, of Thyme For Cooking, the Blog, is our host this week. She is a fellow American living in France and an avid cook and gardener. Her blog is a great collection of recipes and witty writing.

Chili peppers are pretty hard to come by where we live, so when I do come across them, I buy a bunch and incorporate them into as many dishes as possible. Jalapeños are a good source of vitamin C and vitamin A. If less heat is desired, remove the seeds before mincing.

Brazilian Onion Chili Tart

serves 8 as an appetizer

2 red onions, thinly sliced
2 green chili peppers, I used jalapeños, minced
3/4 cup crème fraîche or sour cream
1 teaspoon freshly squeezed lime juice
6 tablespoons freshly grated Parmesan cheese
salt and freshly ground black pepper, to taste
2 rolls puff pastry

Roll out one of the puff pastry sheets in a ceramic tart pan and bake until about 3/4 done, according to package directions. Take out of the oven and let cool.
Meanwhile, mix together the sliced onions, minced chilis, crème fraîche and lime juice in a bowl and set aside.
Spread onion mixture evenly in cooled tart shell, sprinkle with the Parmesan cheese, salt and pepper.
Place the other sheet of puff pastry over the top, tuck the edges in and crimp together to seal. Cut several slits in the top.
Bake at 400 degrees F for 30-40 minutes, until pastry is nice and golden and onion filling is bubbly.
Serve warm.


the finished tart