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Caramelized Onion Tart

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by Vanessa Cantave

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Pure pastry-arts perfection! This beautiful and buttery tart—packed with luscious, sweet caramelized onions—will be your new favorite breakfast, brunch, or party treat. It’s somehow light and rich and crisp and creamy all at the same time. And the fresh spinach salad, dressed with a lightly sweet Champagne vinaigrette and topped with umami-rich shaved Parmesan, makes for a perfect pairing.

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Nutritional facts

Protein

17g

Carbs

63g

Calories

900

Fat

64g

Ingredients

Parmesan Cheese, Quiche Shell, Nutmeg, Chives, Canola and Olive Oil Blend, Butter, Extra Virgin Olive Oil, Evaporated Milk, Black Pepper, Garlic, Dijon Mustard, Egg, Onion, Kosher Salt, Lemon Juice, Baby Spinach, Champagne Vinegar, Maple Syrup

Reviews

4.1

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Based on 169 reviews

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Consistency and mouth feel.

Sara Palmer · 11/16/24

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About Vanessa Cantave

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Vanessa Cantave, a passionate chef and entertaining expert, found her culinary calling after leaving a successful career in advertising and graduating from the French Culinary Institute. Born to Haitian parents in New York City, Vanessa's childhood was influenced by her mother's fascination with the abundance of food in American supermarkets and her father's love for budget-friendly dining. Vanessa's culinary journey began with a childhood attempt at making meatloaf, sparking a lifelong love for cooking and entertaining.
Despite initially studying political science at James Madison University, Vanessa's passion for food remained constant, leading her to eventually pursue her culinary dreams in New York City. Vanessa's diverse culinary experiences, from her family's kitchen to her time at culinary school, shaped her approach as a private chef and caterer. With a focus on the finer details, she creates unique and memorable dining experiences, emphasizing that "Love is in the details." Sixteen years into her culinary journey, Vanessa continues to thrive in the world of food, reflecting on her decision to become a chef as the best and most rewarding choice of her life.

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