RED ONION, FETA & OLIVE TART
A great party nibble or a main meal for the family accompanied by a salad
Provided by Good Food team
Categories Afternoon tea, Buffet, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then gently fry the onions for about 10 mins until golden and soft. Add the sugar and balsamic vinegar, then cook for a further 5 mins until the juices are reduced and syrupy. Leave to cool.
- Unroll the puff pastry onto a baking tray. Score a line a finger-width in from the edge all the way around, then cover the middle with the onion mix. Scatter the feta and olives over. Season and drizzle the extra virgin olive oil over the topping.
- Bake for 15 mins or until the pastry is risen and golden and the base is crisp. Cut into wedges and serve with a green salad.
Nutrition Facts : Calories 619 calories, Fat 43 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 2.33 milligram of sodium
CARAMELIZED ONION TART WITH OLIVES
Anchovies are the surprise ingredient, adding another layer of umami to this savory tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Melt butter with oil in a skillet over medium-high heat. Add onions and thyme, and cook until onions are golden and soft, about 10 minutes.
- On a lightly floured surface, roll out pastry, and trim to an 8 1/2-by-15-inch rectangle. Place on a parchment-lined baking sheet, transfer to oven, and immediately reduce oven to 400. Bake until pastry begins to rise, about 12 minutes.
- Arrange onions in a single layer over pastry, leaving a 1-inch border around edge. Top with olives and anchovies if using. Bake for 15 minutes. Reduce oven to 375 degrees, and bake until puffed and golden brown, about 15 minutes more (tent with foil if crust browns too quickly). Cut into squares.
CARAMELIZED ONION & CHEESE TART
Enjoy this savory Caramelized Onion & Cheese Tart. Thanks to a ready-made pie crust, this Caramelized Onion & Cheese Tart takes just 15 minutes to make.
Provided by My Food and Family
Categories Home
Time 1h6m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Melt butter with oil in large skillet on medium-high heat. Add onions and sugar; cook on medium-low heat 20 to 25 min. or until onions are caramelized, stirring frequently. Remove from heat.
- Heat oven to 400°F. Unroll pie crust onto baking sheet; spread with cream cheese to within 2 inches of edge. Top with blue cheese and onions. Fold edge of crust up and slightly over edge of filling.
- Bake 20 to 25 min. or until golden brown. Cool slightly. Sprinkle with chives.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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
WARM OLIVE AND CARAMELIZED ONION TART
Provided by Florence Fabricant
Categories appetizer
Time 2h30m
Yield 6 servings, or 24 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Combine flours in bowl, and freeze 1 hour. Freeze butter cubes 1 hour.
- In a bowl or food processor, mix frozen flour with 1/2 teaspoon salt. Add butter, and cut with pastry blender or pulse until butter is size of peas. Add up to 1/4 cup ice water, just until mixture holds together (if using food processor, transfer mixture to bowl first). Turn onto lightly floured surface and pat into shape of small rectangle. Chunks of butter will show. Roll out dough, making rectangle about 5 by 7 inches, 1/2 inch thick. Fold narrow ends toward center so they meet. Fold in half again to make 4 layers. Give dough quarter turn, and repeat rolling and folding. Repeat another time. Roll dough again, but this time fold it in thirds like a business letter. Wrap in plastic, and refrigerate 45 minutes to 1 hour.
- Meanwhile, heat oil in large skillet over medium-low heat. Add onions, garlic, thyme and rosemary, and cook, stirring occasionally, until onions are soft and golden, 50 to 60 minutes. Add tomatoes, increase heat and cook until almost dry, 10 to 15 minutes. Add anchovies and olives, season and set aside.
- Preheat oven to 400 degrees. On floured surface, roll dough to make rectangle 9 by 13 inches, 1/4 inch thick. Crimp edges, and transfer to baking sheet. Cover dough with onion mixture to within 1/2 inch of edge. Bake until crust is golden, 30 to 40 minutes. Cut in portions or small squares, and serve.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 31 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 16 grams, Sodium 344 milligrams, Sugar 3 grams, TransFat 1 gram
CARAMELIZED ONION & OLIVE TART
Sweet caramelized onions and kalamata olives are blended with Parmesan and cream cheese in this tasty puff pastry tart.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield Makes 16 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Cook onions in dressing in large covered skillet on medium-low heat 25 min. or until tender, stirring occasionally. Cool.
- Roll pastry into 12-inch square on lightly floured surface. Place in 15x10x1-inch pan. Spread with cream cheese spread to within 1 inch of edges; top with onions and remaining ingredients.
- Bake 15 min. or until pastry is golden brown. Serve warm or cooled to room temperature.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 2 g, TransFat 2 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
MUSHROOM AND CARAMELIZED ONION TART
Try pairing this elegant appetizer with a nice Chardonnay. This recipe was created by Chef Erin Maffit.
Provided by Docs Mom
Categories Savory
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Place the flour, butter and salt in the bowl of a food processor. Pulse a few times to break up butter into little pieces... mixture should resemble coarse corn meal. With the machine running, add the water a tablespoon at a time until the dough holds together when squeezed. Gather the dough together and form into a rectangle. Wrap in plastic wrap and refrigerate for one half an hour.
- In the mean time, heat the butter and olive oil in a large sauté pan. Add the mushrooms, stir to coat, spread out in the pan and allow to cook, undisturbed for a couple of minutes. Stir once and redistribute, continue cooking in this same manor until mushrooms are golden brown. Remove from pan and set aside.
- Add onions to the same sauté pan; add additional olive oil is necessary. Sauté until caramelized well, season with thyme, salt and pepper.
- Divide pastry in half. Roll each piece of pastry into long strips, about 4 inches by 8 inches. Place on a parchment lined baking sheet and crimp the edge of the dough to create a rim. Cover the tart with parchment and fill with beans. Bake 15 minutes, remove the parchment and beans and bake another 5 minutes. Remove and allow to cool.
- Reduce the oven to 350 degrees F.
- Spread half of the cheese and half of the onions and half of the mushrooms on each tart. Bake for 15 minutes. Allow to cool 5 minutes.
- To serve, cut each tart in half length wise and then into 6 equal pieces. Arrange on a serving plate.
Nutrition Facts : Calories 344.6, Fat 22.6, SaturatedFat 13.5, Cholesterol 52.9, Sodium 227.9, Carbohydrate 25.9, Fiber 2, Sugar 4.8, Protein 11.4
PISSALADIèRE
A pissaladière is perfect to enjoy lukewarm cut into squares. It is a great appetizer for a summer gathering!
Provided by Delphine Fortin
Categories Savory
Time 2h25m
Number Of Ingredients 14
Steps:
- For the dough: Tip the flour, salt and yeast into a bowl. Pour in the water, spoon in the oil and mix to a soft dough. Turn out onto a lightly floured surface and knead for 5 minutes until the dough is smooth and no longer sticky.
- Return the dough to the bowl, cover with cling film and leave it to rise for about 1 hour or until the dough springs back when pressed.
- For the filling : while the dough is rising, heat the oil in a large, deep frying pan or sauté pan, throw in the onions with the garlic, and fry gently for about 10 minutes with a tablespoon of sugar until softened but not browned, stirring from time to time.
- Sprinkle in the thyme, dried herbes de Provence, salt and pepper, and stir well. Cover and cook gently for 30 minutes until the onions are meltingly soft, stirring occasionally and removing the lid for the last 10 minutes to reduce any liquid. Remove from the heat and leave to cool slightly.
- Preheat the oven to 430 F (220 C). Knead the dough again briefly, then roll it out into a large rectangle, then transfer onto a baking tray covered with parchment paper. Don't let the dough rise again.
- Spread the onion mixture over the dough, then arrange the anchovies on top, making a criss-cross pattern. Stud each anchovy intersection with an olive.
- Bake for 25-30 minutes until golden. Serve warm or lukewarm, cut into squares.
CARAMELIZED ONION AND BRIE TARTS
From the Winnipeg Free Press Wednesday Food Section. I made these for a Christmas party and they were gone in no time!
Provided by Pamela
Categories Cheese
Time 25m
Yield 24 tarts
Number Of Ingredients 7
Steps:
- Heat oil in deep skillet on medium heat.
- Add onions and cook until transparent.
- Add brown sugar and vinegar and cook covered for 15 minutes over low heat until onions are caramelized.
- Season with salt and pepper as desired and cook on low until all moisture is evaporated.
- Cool slightly and spoon approx.
- 1 tablespoon into pre baked shells and top with a sliver of Brie cheese.
- Bake at 350 degrees for 15 minutes or until the cheese melts.
- Serve warm.
Nutrition Facts : Calories 48.4, Fat 3.5, SaturatedFat 1.6, Cholesterol 8.3, Sodium 53.7, Carbohydrate 2.6, Fiber 0.2, Sugar 1.9, Protein 1.9
FIG , CARAMELIZED ONION AND BLUE CHEESE TART
Make and share this Fig , Caramelized Onion and Blue Cheese Tart recipe from Food.com.
Provided by Lambkyns
Categories Cheese
Time 45m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Soak figs in hot/boiling water for 1/2 hr.to soften. Set aside.
- Lightly coat baking tray with olive oil.
- Spread pastry on baking tray, join edges and pierce with fork to allow air to escape during baking.
- Bake until light brown (approx. 5-7 min.).
- Cook onions in butter and olive oil over medium heat until soft caramelized.
- Add brown sugar, salt and pepper, thyme and cook over low heat for 5 minute.
- Add drizzle of balsamic vinegar in last 2 minutes.
- Pour onion mixture over pastry covering to edges.
- Add figs (cut into small chunks).
- Sprinkle with cheese.
- Drizzle with olive oil.
- Bake at 400F fro 10-12 minutes.
- Cool before cutting.
- Cut into appetizer size pieces.
GRUYERE & CARAMELIZED ONION TARTS
Garlic and onion is a match made in heaven in my opinion, so I love creating new recipes to showcase the pair. Gruyere cheese adds impeccable flavor to the eye-catching starter. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in oil and butter until softened. Reduce heat to medium-low; cook, uncovered, for 40 minutes or until deep golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Stir in salt and pepper., Unfold each puff pastry sheet onto an ungreased baking sheet. Using a knife, score decorative lines around the edges of each pastry. Spread onion mixture to within 1/2 in. of edges. Sprinkle with cheeses and thyme., Bake at 400° for 12-15 minutes or until golden brown. Cut each tart into 12 pieces. Serve warm.
Nutrition Facts : Calories 142 calories, Fat 9g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 125mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
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CARAMELISED ONION AND FETA TART - FAMILY-FRIENDS-FOOD
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5/5 (4)Total Time 55 minsCategory Main CourseCalories 487 per serving
- Heat the olive oil over a medium heat in a large skillet. Add the onions and cook, stirring occasionally, for around 25 minutes until the onions are very soft and starting to brown.
- Add the thyme, fennel seeds and pepper to the onions and stir well. Continue to cook for a further five minutes.
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Servings 6Total Time 2 hrs 5 minsEstimated Reading Time 1 min
- For sour cream pastry, process flour, butter and a pinch of salt in a food processor until fine crumbs form. Add sour cream, process until dough comes together then turn onto on a lightly floured surface and knead lightly. Form dough into a rectangular block, wrap in plastic wrap and refrigerate until chilled (1 hour).
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- 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, 40 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
- Punch dough down; cover and let rest 5 minutes. Shape dough into a 15 x 13-inch rectangle on a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
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