Caramelized Onion Mustard Tart Food

CARAMELIZED ONION TART

Steps:

• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
• Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for about 15 minutes or until golden, stirring often. Season to taste and let cool.
• Unfold the pastry sheet on a lightly floured surface. Roll into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the square with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork.
• Spread the onion mixture over the pastry crust. Top with the gruyere and parmesan cheeses and sprinkle with the chives.
• Bake for 20 minutes or until golden and bubbly. Cool for 5 minutes on a wire rack. Cut into approximately 3 x 2-inch rectangles. Serve warm.

CARAMELIZED ONION & MUSTARD TART

Steps:

• Melt the butter with the oil in a large frying pan over medium-low heat. Add the onions and garlic. Season to taste with salt & pepper and cook for 30 minutes, stirring often, until golden. Take off heat and set aside.
• Preheat the oven to 200°C Line a pie pan or loose bottomed tart tin with the pastry/pie crust. Line with greaseproof paper (wax paper) and fill with beans and bake for 15 minutes. Remove the paper and beans and cook for another 10 minutes until golden.
• Lower the oven temperature to 180°C In a bowl, whisk together the eggs, yolks, mustard and cream. Stir in the onions and the chopped mint.
• Spoon the mixture into the pie/pastry crust and bake for 20 minutes or until just set. Cool slightly before serving.

CAULIFLOWER & CARAMELIZED ONION TART

Steps:

• Position rack in center of oven; preheat to 425°F
• Toss cauliflower with 1 tablespoon olive oil in large bowl.
• Spread on large rimmed baking sheet, spacing apart.
• Sprinkle with salt and pepper.
• Roast 15 minutes; turn florets over.
• Continue roasting until tender, about 25 minutes longer.
• Cool cauliflower, then thinly slice.
• Drizzle with truffle oil; toss.
• Reduce oven temperature to 350°F.
• Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.
• Line pie crust with foil; fill with pie weights.
• Bake crust 20 minutes.
• Remove foil and pie weights; bake until crust is golden, about 5 minutes, pressing crust with back of fork if bubbles form.
• Cool crust.
• Maintain oven temperature.
• Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over medium heat.
• Add onion; sprinkle with salt and pepper.
• Cook until onion is deep golden brown, stirring occasionally, about 40 minutes.
• Cool slightly.
• DO AHEAD Can be made 1 day ahead.
• Store crust at room temperature.
• Cover and chill cauliflower and onion separately.
• Brush bottom and sides of crust with mustard.
• Spread onion in crust.
• Arrange cauliflower evenly over.
• Set tart on rimmed baking sheet.
• Whisk eggs and next 4 ingredients in medium bowl.
• Stir in Gruyere.
• Pour mixture over filling in tart pan; sprinkle with Parmesan.
• Bake until tart is golden and center is set, about 40 minutes.
• Transfer to rack; cool 15 minutes before serving.

CARAMELIZED ONION PHYLLO TARTS

Steps:

• In a large saute pan, sweat the onions in the butter and sugar until browned and softened, about 10 to 15 minutes.
• Add the hot water and bouillon and bring mixture to a boil.
• Turn heat down and simmer uncovered until liquid has been reduced, approximately 5 to 7 minutes.
• Set mixture aside to cool a bit and then add cheese, stirring well to incorporate.
• Place about 1 heaping teaspoon measure into each phyllo cup.
• Bake in a preheated 375* oven for 10 to 15 minutes.
• Can be served hot or room temperature.

CARAMELIZED ONION TART

Steps:

• Prepare pastry: In large bowl, combine flour and 1/4 teaspoon salt. With pastry blender or 2 knives used scissors-fashion, cut in shortening and butter until mixture resembles coarse crumbs.
• Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together. Shape dough into disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.).
• On lightly floured surface, with floured rolling pin, roll dough into 11-inch round. Carefully place dough in 9-inch round tart pan with removable bottom. Gently press dough onto pan bottom and up side, without stretching. Fold overhang in and press dough against side of pan so it extends 1/8-inch above pan rim. Refrigerate or freeze tart shell 10 to 15 minutes to firm slightly.
• Preheat oven to 425°F Place pan with tart shell on cookie sheet. Line tart shell with parchment or foil and fill with pie weights or dried beans. Place in oven and bake 15 minutes.
• Meanwhile, prepare Onion Filling: In medium bowl, with wire whisk, beat eggs, transfer 1 tablespoon beaten eggs to cup. To eggs in bowl, add milk, thyme, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper, and mix until blended; set aside.
• In 12-inch non-stick skillet, heat oil on medium 1 minute. Add onion, cook 20 minutes or until golden, stirring occasionally.
• Remove parchment and weights from pie shell; brush with egg from cup to seal. Bake tart shell 10 to 12 minutes longer or until golden. Transfer pan with tart shell to wire rack.
• Spread onion evenly into warm tart shell; sprinkle with Gruyere. Carefully pour egg mixture over onion. Bake tart 23 to 25 minutes or until puffed and custard jiggles only slightly in center. Cool on wire rack 10 minutes to serve warm. Removed side of pan before serving.