Grilled Green Onion Tart

These individual tarts layer grilled green onions, thinly sliced new potatoes, provolone cheese, and crispy bacon on puff pastry shells for a savory appetizer or light main that looks like it came out of a restaurant kitchen.

Grilling the green onions for just a minute per side chars the edges and brings out a smoky sweetness you’d never get from raw scallions. That quick kiss of flame transforms them from a garnish into a featured ingredient.

The potato layer is arranged in a spiral pattern starting from the center, which looks impressive and ensures even coverage so every bite includes potato. Blanching them first means they’re already tender and just need the oven time to finish with golden edges.

Pro Tips

• Slice the potatoes paper-thin for proper layering. A mandoline makes this fast and consistent. Thick slices won’t cook through in the short bake time.
• Use pre-baked puff pastry shells to save time. They just need to crisp and brown slightly in the oven.
• Watch the tarts closely after 8 minutes. The cheese should be melted and bubbling, the pastry golden. Going longer risks burning the thin onions.

Variations

• Swap provolone for Gruyere or fontina for a richer, more complex melt.
• Add a drizzle of truffle oil over the finished tarts for an upscale touch.
• Use grilled ramps instead of green onions in spring when they’re available.