Smoked onions can add a new depth to any dish and this simple tart really benefits from the addition of wild maple wood. It also pairs tremendously well with the sharpness of the goat cheese and balsamic.

Total Time:  60 minutes
Servings: 10


  • 1 5 x 11” Maple Plank
  • 1 Large Onion
  • 1 sheet Puff Pastry
  • 1 cup Fresh Spinach
  • 2 oz. Goat Cheese
  • 2 tbs. Balsamic reduction
  • 1 oz. Smoked Butter
  • 1 Egg, beaten

Chef's Tip

Lightly scoring the pastry before baking will prevent it from rising too much. Brush the edges of the crust with extra beaten egg for a rich golden color.


1. Soak the plank in hot water for at least 15 minutes and preheat the grill and oven to 350°F.
2. Peel and halve the onion lengthwise. Set halves on the plank, cut-side down and place on the grill, close the lid. Remove after 30 minutes and slice thin.
3. Add the onions to a saute pan with the smoked butter and cook lightly to soften. Add the spinach to wilt it.
4. Line a cookie tray with the puff pastry (store bought or homemade). Brush the edges with the beaten egg. Top with the spinach and onions, crumble the goat cheese over the top and bake for 20 minutes.
5. Garnish with balsamic, slice and enjoy!

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Maple Planks