CARAMELISED ONION TART
This tart is luscious and tasty, there's very little shopping involved and everyone seems to love it
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Slide a baking sheet in to heat. Roll the pastry out enough to line a deep 20cm flan tin or a shallow 23cm one. Chill for 10 mins.
- Put a few balls of crumpled foil in the base of the pastry case and bake on the baking sheet for 10 mins. Remove the foil and bake for 5 mins more, until light golden.
- Meanwhile, cook the onions in the oil until starting to soften, then add thyme, pepper, and salt if you want to. Cook slowly for about 15 mins until the onions are soft and tinged brown.
- Beat the eggs, beat in the milk and half the cheese and some pepper. Spread the onions over the flan case and pour in the egg mix. Sprinkle the remaining cheese on top and bake the tart on the baking sheet for 30-40 mins until the filling is firm and golden, and the pastry crisp. Serve warm or cold.
Nutrition Facts : Calories 730 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 55 grams carbohydrates, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 0.92 milligram of sodium
CARAMELIZED ONIONS ROASTED RED PEPPERS QUICHE
A tender, flaky, buttery homemade pie crust filled with caramelized onions and roasted red peppers. Topped with an egg custard mixture and baked until set. Perfect for brunch or entertaining family and friends.
Provided by Veena Azmanov
Categories brunch Dinner Lunch
Time 1h5m
Number Of Ingredients 20
Steps:
- Place flour, salt, and butter in a food processor.
- Pulse for 30 seconds until bread crumb consistency.
- Add beaten egg yolk and water
- Pulse another 30 to 40 seconds until almost combined.
- Invert on a clean workboard.
- Gather it all into a ball without kneading.
- Wrap in cling wrap and chip for at least an hour.
- When chilled - roll pastry and cover a 9-inch quiche pan (as shown in the video).
- Chill the pastry for 15 minutes, and
- Preheat the oven at 190 C/ 380 F.
- Dock the pastry and blind bake with baking beans or pie weights for 15 minutes.
- Remove the baking beans and let the crust cool.
- Slice onions thinly and saute in a skillet with one tablespoon oil.
- Let cook on low for 10 to 15 minutes until caramelized.
- Set aside to cool.
- Core and cut the peppers in half.
- Place them on a baking tray skin side up.
- Brush with remaining olive oil.
- Bake at 220 C/ 440 F for 15 to 20 minutes or until skin is charred.
- Cover with foil for 10 minutes then remove skin and chop roughly.
- Set aside.
- Combine Eggs, flour, cream, milk, and ricotta cheese.
- Season with salt and pepper.
- Set aside.
- Preheat the oven at 180 C / 380 F.
- Combine the remaining ricotta with garlic. Evenly spread it at the bottom of the quiche (see video).
- Then sprinkle the caramelized onions, roasted red peppers, and parsley.
- Lastly, top with cheeses and season with salt and pepper.
- Pour the custard mixture over carefully.
- Bake in the preheated oven for 35 to 45 minutes until the top sets. The center may still have a little jiggle.
- Let cool for 15 minutes before you unmold from tart pan.
- Enjoy!
Nutrition Facts : Calories 345 kcal, Carbohydrate 22 g, Protein 12 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 124 mg, Sodium 514 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CARAMELIZED RED BELL PEPPERS AND ONIONS
This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!
Provided by CROW
Categories Side Dish Vegetables Onion
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
- If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 9.4 g, Cholesterol 2.7 mg, Fat 4.6 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 12.6 mg, Sugar 4.8 g
RATATOUILLE TART WITH CARAMELIZED ONION-TOMATO JAM
Provided by Kelsey Nixon
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- In a high-sided saute pan with a lid, heat the olive oil over medium heat. Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes. Remove the lid and cook the onions until they are golden and caramelized, stirring often, about 20 minutes more.
- Stir in the garlic and saute 1 to 2 minutes. Add the tomatoes and cook an additional 10 minutes. Add the remaining ingredients, bring the mixture to a boil and then reduce the heat to a simmer. Stirring consistently, cook until the tomatoes breakdown and the jam becomes thick, about 20 minutes.
- Yield: 3 cups
- Preheat the oven to 400 degrees F.
- Roll the puff pastry out on a floured surface to a rectangular shape, about 12 by 10 1/2 inches. Transfer the pastry sheet to a parchment-lined baking sheet. With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well. This will prevent the dough from rising as it cooks.
- Spread the Caramelized Onion-Tomato Jam evenly over the pastry, leaving a small border around the edge of the pastry. Layer the tomatoes, eggplant, yellow squash and zucchini in overlapping rows, or in whatever pattern you like. Sprinkle the roasted red peppers around the tart. Drizzle the assembled tart with a little olive oil, making sure to brush a little on the edges, season with salt and pepper and top with half of the fresh oregano.
- Bake until the pastry is golden brown and puffed, 20 to 25 minutes. Remove from the oven and immediately sprinkle with the goat cheese and the remaining 1 1/2 teaspoons oregano before serving.
RED PEPPER AND CARAMELIZED ONION SAUCE
Make and share this Red Pepper and Caramelized Onion Sauce recipe from Food.com.
Provided by dicentra
Categories Onions
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large heavy skillet over low heat; stir in onion.
- Saute onion over low heat until very soft and golden, about 7 minutes.
- Stir in peppers; turn heat to medium and saute until peppers wilt and edges begin to brown, about 5 minutes.
- Stir in garlic; saute 1 minute.
- Add parsley and sprinkle with salt and pepper. Toss with the hot pasta.
Nutrition Facts : Calories 448.9, Fat 28.3, SaturatedFat 3.9, Sodium 9.6, Carbohydrate 47.4, Fiber 9.2, Sugar 8.3, Protein 5.2
CABBAGE AND CARAMELIZED ONION TART
When I lived in Paris, I frequented a little savory tart shop in the 15th Arrondissement that always surprised me with odd combinations of ingredients. One of my favorites was a caramelized onion and cabbage tart, which I've reproduced here.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 2h
Yield Serves six
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onions, and cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes, stirring often, until the onions are very soft, sweet and light brown.Meanwhile, heat the remaining olive oil over medium heat in another large skillet. Add the cabbage. Cook, stirring often, until it begins to wilt, then add salt and pepper to taste. Continue to cook for another 10 to 15 minutes, stirring often, until the cabbage is tender and fragrant. Stir in the onions, simmer together uncovered for about five minutes or until there is no longer any liquid in the pan, and remove from the heat.
- Heat the oven to 350 degrees. Oil a 9- or 10-inch tart pan and line with the dough. Beat the eggs and milk in a bowl and season with salt (about 1/2 teaspoon) and pepper. Stir in the onions, cabbage and cheese, and combine well. Scrape into the tart pan, and place in the oven. Bake 40 to 45 minutes until the top is lightly browned.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 507 milligrams, Sugar 5 grams, TransFat 0 grams
CARAMELIZED ONION AND ROASTED RED PEPPER TART RECIPE - (4.5/5)
Provided by á-4939
Number Of Ingredients 20
Steps:
- 1 Dough:. 2 Dissolve yeast and agave in warm water in a large bowl; let stand for 5 minutes. 3 Lightly spoon flours into dry measuring cups, and level with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until bubbly. 4 Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt. 5 Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes. 6 Topping:. 7 Heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently. 8 Remove from heat. Discard thyme sprigs and bay leaves. 9 Preheat broiler. 10 While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop. 11 Preheat oven to 425°F. 12 Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper. Sprinkle with black pepper. Bake at 425°F for 25 minutes or until the crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8 squares, and cut each square in half diagonally. Garnish with thyme sprigs, if desired
GOAT'S CHEESE, FENNEL & ROASTED RED PEPPER TART
Sweet caramelised vegetables and paprika cream top this lovely tart - cut into bite-sized pieces as part of a tapas spread
Provided by Lizzie Harris
Categories Buffet, Canapes, Side dish, Snack, Starter, Supper
Time 1h20m
Number Of Ingredients 13
Steps:
- Roll out the pastry onto a floured surface to the thickness of a £1 coin. Use to line a 20 x 3.5cm deep loose-based tart tin. Prick the base with a fork, cover and chill for 30 mins, or put in the freezer for 15 mins.
- Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and fill with baking beans (or dried rice or beans). Put the tin on a baking sheet and bake for 15 mins. Remove the parchment and beans and cook for another 8-10 mins until a pale biscuit colour. Turn the oven down to 180C/160C fan/gas 4.
- Meanwhile, prepare the filling. In a large pan, heat the oil over a medium heat, add the onion, fennel and pepper, and cook for about 15 mins until soft and beginning to caramelise. Add the garlic and cook for a few mins more. Allow to cool.
- Lightly whisk the eggs, cream and milk together, then add the paprika and some seasoning. Tip the veg into the tart shell and dot over with cheese and olives. Pour over the eggs, then put the tin in the oven. Bake the tart for 20-25 mins until golden and set. Cool on a wire rack, then remove from the tin and cut into slices. Serve with caper berries scattered around, if you like. This can be eaten at room temperature or reheated later.
Nutrition Facts : Calories 438 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
CARAMELIZED ONION AND ROASTED RED PEPPER LINGUINE
Categories Onion Pasta Pepper Side Sauté Summer Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 side-dish servings
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add onions and sauté until tender and caramelized, about 20 minutes. Add peppers. Sauté 5 minutes. Add chicken broth, vinegar, and fennel seeds. Reduce heat to medium and simmer until sauce reduces slightly, about 5 minutes. Whisk in rema ining 1/2 tablespoon butter. Season sauce with salt and pepper. Remove from heat and cover to keep warm.
- Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add sauce and toss to coat. Transfer to serving bowl. Sprinkle with Parmesan cheese and serve.
ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART
This is probably my all time favorite recipe. It is extremely decadent and rich. A bit time consuming but it's worth it!! Adapted from Gourmet. Please use your favorite dough recipe or a prepared crust!
Provided by Kimke
Categories Onions
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Using a prepared pie crust or your favorite crust recipe. On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick).
- Fit dough into an 11-inch tart pan with a removable fluted rim.
- Freeze shell 15 minutes.
- Preheat oven to 375°F.
- Line shell with foil and fill with pie weights or raw rice.
- Bake shell in middle of oven until edge is pale golden, about 20 minutes.
- Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden.
- Leave oven on.
- Cool shell in pan on a rack.
- Halve squash and scoop out seeds.
- Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
- While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
- Cool squash and scoop out flesh.
- In a food processor purée squash.
- Add whole egg, egg yolk, and cream and blend well.
- Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste.
- Pour filling into shell, smoothing top.
- In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well.
- Sprinkle bread crumb mixture evenly over filling.
- Bake tart in middle of oven 40 minutes, or until filling is set.
- Cool tart in pan on rack 10 minutes and carefully remove rim.
ROASTED RED PEPPER TART
Perfect for a vegetarian main course. Get ahead...Cook the tart and leave in the tin to cool. When cold, wrap in plastic wrap and freeze for up to a month. To use, thaw overnight in the fridge. Cover loosely with foil and warm through at 350F for 12-15min.
Provided by English_Rose
Categories Savory Pies
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F Roll out the pastry on a lightly floured surface, then line a 8in x 1in deep fluted loose-based flan tin.
- Prick all over, cover with greaseproof paper and baking beans and cook for 20min until pale golden. Remove paper and beans.
- Heat the oil in a frying pan. Gently fry the garlic and onion with a splash of cold water for 10-15min until soft and golden.
- Put the cooked onion, both types of pepper, the egg and cream into a food processor with some salt and plenty of freshly ground black pepper. Purée until quite smooth.
- Pour into the pastry case and return to the oven for 30-35min until the filling is just set. Put aside for 15min to cool slightly before serving warm with salad.
Nutrition Facts : Calories 181.9, Fat 13.3, SaturatedFat 4.8, Cholesterol 41, Sodium 618.3, Carbohydrate 13.3, Fiber 1.4, Sugar 0.5, Protein 2.9
GOAT'S CHEESE & RED PEPPER TART
There is a little work involved in this, but there is so much satisfaction in bringing it to the table to share with family or friends
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper, Vegetable
Time 1h5m
Number Of Ingredients 9
Steps:
- Cook the onions in the oil for 6-7 mins, until they are softened and lightly coloured, then add the balsamic vinegar and 1 tbsp water. Cook for a further 2-3 mins. Roughly chop the olives and stir in. Leave to cool.
- Halve the peppers, remove the seeds and core. Put under a hot grill, skin side up, until the skins are charred. Remove and put into a food bag until cool enough to handle, then peel off the skins.
- Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.
- Spread the onion mix over the base of the pastry case. Put the halved peppers on top, cut side up with tapered ends towards the centre. Slice the goat's cheese and put a few slices in each pepper half. Tuck the tomatoes in the gaps between the peppers.
- Bake for 20-25 mins until the cheese is lightly tinged brown and the tomatoes have burst. Scatter over the herb leaves and serve warm or at room temperature.
Nutrition Facts : Calories 471 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.35 milligram of sodium
CARAMELIZED ONION AND ROASTED RED PEPPER TART
Mmm--what a flavor combo. You can shortcut this by using puff pastry or any other pastry dough, but it will change the nutrition information. Prep time includes both dough risings. Both the onion and pepper mixtures can be prepared a day ahead. From cooking light: CALORIES 192(20% from fat); FAT 4.2g (sat 0.6g,mono 2.6g,poly 0.6g); PROTEIN 5.6g; CHOLESTEROL 0.0mg; CALCIUM 32mg; SODIUM 581mg; FIBER 4.1g; IRON 2mg; CARBOHYDRATE 34.3g
Provided by MarraMamba
Categories Savory Pies
Time P1DT20h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Dough:.
- Dissolve yeast and honey in warm water in a large bowl; let stand for 5 minutes.
- Lightly spoon flours into dry measuring cups, and level with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until bubbly.
- Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt.
- Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
- Topping:.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently.
- Remove from heat. Discard thyme sprigs and bay leaves.
- Preheat broiler.
- While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop.
- Preheat oven to 425°F.
- Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper. Sprinkle with black pepper. Bake at 425°F for 25 minutes or until the crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8 squares, and cut each square in half diagonally. Garnish with thyme sprigs, if desired.
More about "caramelized onion and roasted red pepper tart food"
GOAT CHEESE QUICHE {THE BEST VEGGIE QUICHE}– …
From wellplated.com
5/5 (7)Total Time 1 hr 15 minsCategory Breakfast, Main CourseCalories 302 per serving
- Get ready: Make your crust if needed and be sure it is well chilled for at least 1 hour. When ready to make the quiche, preheat your oven to 400 degrees F.
- Blind bake the crust: Lightly flour your work surface and a rolling pin (if you don’t have a rolling pin, a wine bottle will work in a pinch). Roll out one crust into an 11-inch circle. Roll the dough away from you, rotating the dough a quarter turn every few rolls. Fit into a 9-inch pie dish and fold or crimp the edges as desired. (If doing the oil pie crust recipe, press the dough directly into the dish as directed).
- Line the crust with aluminum foil or parchment paper (if using parchment paper, crinkle it up first so that it is easier to shape). Fill with dried beans or pie weights. Bake until the edges of the crust are beginning to brown, about 15 minutes.
- Carefully remove the foil and beans (the beans cannot be eaten but can be saved for future pies). Prick the pie crust all over with the tines of a fork, then return to the oven and continue baking until the bottom is lightly browned, about 6 to 8 minutes more. Set aside to cool.
CARAMELIZED ONION AND EGGPLANT PUFF PASTRY TART | OH …
From ohmyveggies.com
ROASTED RED PEPPER AND CARAMELIZED ONION CRAB CAKES WITH …
From foodnetwork.com
Author Darnell FergusonSteps 9Difficulty Intermediate
NICK’S PICK | CHICKEN BREASTS & CARAMELIZED ONION PAN SAUCE
From makegoodfood.ca
CARAMELISED BALSAMIC AND RED ONION TARTS WITH GOATS' CHEESE
From deliaonline.com
ROASTED RED PEPPER HARISSA MAC AND CHEESE
From wholeandheavenlyoven.com
CARAMELIZED ONION AND ROASTED RED PEPPER TART RECIPES RECIPE
From alicerecipes.com
RED ONION TARTE TATIN RECIPE - BBC FOOD
From bbc.co.uk
[HOMEMADE] GARLIC LIME CHICKEN THIGHS/ONION/SUMMER SQUASH : …
From reddit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love