CARAMELIZED ONION TART
Provided by Food Network
Time 1h5m
Yield 24 servings
Number Of Ingredients 6
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 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
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
CARAMELISED ONION PUFF PASTRY TART
Top puff pastry with tangy mustard, onions and Parmesan cheese for a light vegetarian lunch or party buffet nibble
Provided by Thane Prince
Categories Buffet, Lunch, Starter, Supper
Time 1h
Number Of Ingredients 8
Steps:
- Finely slice the onions, then put them in a large, lidded pan with the oil and cook over a low heat for 30 mins, stirring from time to time.
- Remove the lid and turn up the heat, cooking the onions until they brown and caramelise, stirring often.
- Heat oven to 180C/160C fan/gas 4. Unroll the pastry and place on a greased baking sheet. Using a sharp knife, cut a 2cm border around the edge of the pastry, going almost but not quite through the pastry. Glaze the edge of the pastry with beaten egg.
- Spread the mustard over the base of the tart and pile on the onions, spreading them out to meet the edge. Mix the breadcrumbs, Parmesan and thyme leaves together, and sprinkle this topping evenly over the onions. Bake the tart for 18-20 mins or until the pastry is golden brown.
Nutrition Facts : Calories 380 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
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