I know, I know, this sounds weird. Just trust me on this one.
This week is all about blueberries. Wild blueberries, to be exact.
But aren’t all blueberries the same?
No! Wild blueberries are the smaller, more intensely flavored sibling of the blueberries you’re used to seeing is stores. They’ve got twice the antioxidants of cultivated blueberries and are so much fun to cook with. The easiest way to get your hands on some wild blueberries is to check out the freezer aisle of your local grocery store. Wild blueberries should be found with all the other frozen fruit; look for “wild” on the bag and the feel of smaller berries inside.
Because I already made one wild blueberry recipe that was sweet, I wanted to try out something savory. Now, you must know that I’m a lot less comfortable when it comes to cooking rather than baking, so this proved to be quite the challenge. No worries though, after much deliberation and some experiments, I came up with this quirky and delicious meal. Let me break it down for you:
First, we have puff pastry, topped with goat cheese and caramelized onions and baked to flaky perfection. Sounds pretty good, right? Here’s where things get funky (in a good way). I made a lime cilantro and blueberry salsa to top the tart with right before serving. It doesn’t sound like it would work, but it so does. There’s something about the tart/sweet flavor of the blueberries and the sourness of the lime that perfectly pairs with creamy goat cheese and super sweet caramelized onions.
This is one meal that’s so weird, you can’t help but try it.
Caramelized Onion and Goat Cheese Tarts with Wild Blueberry Salsa
- 1 sheet puff pastry dough, thawed
- 4 onions, chopped and caramelized*
- 1/4 cup goat cheese
- 2 cups wild blueberries, frozen
- 1/2 cup cilantro, chopped**
- juice of 1/2 lime
- 1-2 tsp honey
- salt to taste