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Grilled Spring Onion Antipasto Tart

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Full of great antipasto flavors, this quick, savory tart offers a unique take on a traditional antipasto platter.

Spring onions have a slightly more rounded bulb than its skinnier green onion cousin. Sharper in flavor, they can sometimes be a bit hot. Try them sautéed or in stir- fries. 

For the crust - this makes an 8-9 tart:
¾  cup all-purpose flour
¾ cup whole-wheat flour
1/2 tsp. sugar
1 tsp. salt or to taste
1/2 cup olive oil
3 tbs. milk (or more as needed)

Mix together the dry ingredients and make a well in the center. Add the oil and milk (may need a bit more milk if too dry). Press dough into the tart pan - starting with the edge and working towards the middle.

Prick the bottom of the crust all over with a fork and/or add parchment paper and baking beans to the crust - place in a 425 degree oven and bake for 10-15 minutes or until the crust is light brown. Cool and fill.

For the filling:
4-5 spring onions

4-5 oz of mushrooms, sliced and sautéed

1 medium yellow onion, thinly sliced and sautéed until caramelized

15 oz marinated artichoke hearts, drained and chopped into small pieces

1/2 cup pitted black olives (Kalamata are good)

4 oz of fresh mozzarella, divided in bite size pieces

4-6 oz of proscuitto, salami, suppressa, etc.

2-4 tbs fresh herbs like thyme, oregano, chives, etc.

2 tbs olive oil

Pare away the roots and just the tougher green stems - leaving the tender green near the spring onion bulb. Rinse thoroughly and slice in to halves or quarters, then steam in a bit of water for 2-3 minutes or until they are slightly softened. 

Heat grill pan over medium-high heat, brush the steamed onions with olive oil and grill until they are brown and golden. This can also be done on a regular grill.

Meanwhile, sauté the onions until caramelized, adding the sliced mushrooms towards after the onions just start to turn golden and translucent.

To assemble the tart:
Brush the bottom of the cooled crust with olive oil and make a layer of mushrooms and sautéed yellow onions.  Then, start by arranging the grilled spring onions, artichoke hearts and mozzarella bites.

Then tuck in folded pieces of your deli meat and then the olives.  Drizzle with olive oil and put under a hot broiler 450-500 degrees, until the cheese is melted and browned to your liking.  Top with the fresh herbs.

Best served at room temperature. You can chill the assembled tart (up to 2 hours), and then finish under the broiler.  Let guests cut their own pieces. Serves 4-8 depending on portion sizes.

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