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1
To get started, separate the really dark green ends of your spring onions from their lighter stem and bulb. Give everything a good rinse, making sure to get the dirt off the leaves and set the green ends aside.
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2
Taking the bulb end, slice vertically in half and lay the flat side on a cutting board. Then, slicing across the other way, cut into thin half moon shapes. Great work so far.
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3
In a medium-sized skillet, melt the tablespoon of butter over medium heat. Add the onions and let them sizzle, cook, and soften. To get them caramelizing, here's a little trick: add that drizzle of honey! The sugar will help speed up the process. But you'll still have to be a little patient, stirring and cooking those beautiful onions slices for about 25 to 30 minutes until they turn into silky, caramel onion threads. Set aside to cool, about 15 minutes, and mix with the 1/4 cup of Greek yogurt.
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4
In a medium pot, bring water to a gentle boil and slowly pour in the polenta, stirring as you go. Add the garlic powder and freshly ground black pepper, and continuing stirring over low heat until polenta is thick and pretty dry, about 10 to 15 minutes.
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5
Take polenta off of heat and add in the onion and yogurt mixture, giving it a good stir until all the ingredients are combined. Allow it to cool for another 10 minutes and then spread it, about 1/2-inch thick, into your tart pan(s) -- which can either be two, 8 by 13-inch OR one, 9 by 12-inch in size. Place the pan(s) into the refrigerator to chill for 20 minutes.
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6
Preheat the oven to 450dg F.
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7
Now this is where you can get a little fancy. Using the green ends that you set aside earlier, simply slice them into thin matchsticks (like the pictures) and spread them along the top. Or, chop into tiny bits, melt another 1/2 tablespoon of sweet butter in your skillet, give them a quick saute, and then spread along the top. Either way, sprinkle a little more black pepper on the tarts and give it a little drizzle of oil.
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8
Finally, place the tart pan(s) into the oven and bake for 10 to 15 minutes, until the polenta is firm and has turned golden brown. Pat yourself on the back and serve immediately.
