Carmelized Onion Arugula And Brie Tart Food

CARAMELIZED ONION AND BRIE TARTS

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.

CARMELIZED ONION, ARUGULA AND BRIE TART

Steps:

• Preheat oven to 400 degrees and set *pie shell on baking sheet. Prepare in pan and bake as per directions. Lower oven to 350 degrees. Melt butter in a frying pan over medium heat. Add onions and a pinch of salt. Stir frequently reducing heat if needed until onions are golden and very tender (7 - 10 min). Add arugula; stir just until wilted about 1 min. Set aside to cool; stir in brie In a med. bowl, whisk cream with eggs, remaining salt and pepper. Scatter onion mixture in cooled pie shell. Slowly pour egg mixture over top, distributing ingreditents as best you can. Bake 30 min. in preheated oven until custard is set. Serve in wedges. * If using homemade pie crust; it must be partially baked ahead of filling.

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.

CARAMELISED ONIONS

Steps:

• Heat the oil in a large deep frying pan over a low heat.
• Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
• Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.

CARAMELIZED ONION, ARUGULA AND BRIE TART

Steps:

• Preheat oven to 400 degrees F (200 degrees C) Set pie shell on baking sheet. Prepare as per package directions for a baked shell. Remove from oven, set aside to cool. Lower oven temperature to 350 degrees F (180 degrees C).
• Meanwhile, melt butter in a frying pan over medium heat. Add onion and pinch of salt. Stir frequently, reducing heat if needed until onions are golden and very tender, 7 to 10 minutes. Add arugula; stir just until wilted, about 1 minute. Set aside to cool; stir in brie.
• In a medium bowl, whisk cream with eggs, remaining salt and pepper. Scatter onion mixture in cooled pie shell. Slowly pour egg mixture over top, distributing ingredients as best you can.
• Bake 30 to 35 minutes in preheated oven until custard is set. Serve in wedges.