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.
TOMATO AND ONION TART
Categories Cheese Olive Onion Tomato Side Bake Easter Vegetarian Quick & Easy Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12 to 16 as part of a buffet
Number Of Ingredients 8
Steps:
- In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
- Preheat oven to 375°F.
- On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
- Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary.
- Serve tart warm or at room temperature.
RED ONION, FETA & OLIVE TART
Make and share this Red Onion, Feta & Olive Tart recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425°F
- Heat the oil in a frying pan, then gently fry the onions for about 15 mins until golden and soft.
- Add the sugar and balsamic vinegar, then cook for a further 5 - 10 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 735.7, Fat 52.8, SaturatedFat 14.6, Cholesterol 26.8, Sodium 861.3, Carbohydrate 56.1, Fiber 3.5, Sugar 11.7, Protein 11.5
EASY ONION AND ANCHOVY TART
This is a cheat's pissaladiere - the deliciously classic trio of onions, anchovies and olives on top of an easy-to-prepare puff pastry base.
Provided by gillian1
Time 50m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C/fan180C/gas6. Put a large baking sheet into the oven to warm up.
- Heat the oil in a large saute pan, add the onions and the sugar, and cook, uncovered for 20 minutes until the onions are meltingly soft and starting to caramelise. If the onions look a little dry at any point, add a splash of water. (A tip: if you have some onion chutney or onion marmalade to hand, a dollop of this in here will add to the flavour.
- While the onions are cooking, roll out your pastry to the thickness of a pound coin, and so it fits your baking sheet. Prick the pastry 4 or 5 times with a fork. Carefully remove your hot baking sheet from the oven and slide the pastry onto it. Return in the oven for 6 to 8 minutes.
- Take the baking sheet out of the oven and spread with the cooked onions, leaving a border of pastry free around the edges. Arrange your anchovies and cut olives over the top of the onions. Add a drizzle of olive oil if you like.
- Put back in the oven for 20 minutes, or until the pastry is golden and crisp on the border, and the base is completely cooked. Sprinkle with parsley, cut into big slices and enjoy hot or cool - equally delicious. This is great with a tomato salad, or some roasted beetroot.
RED ONION TART
Sweet red onion and roasted piquillo peppers flavor a creamy custard baked in a lemon-infused yeast dough base.
Provided by Syd
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 2h5m
Yield 8
Number Of Ingredients 17
Steps:
- Sprinkle the yeast and sugar over 1/2 cup of warm water in a large bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Beat in 1 egg and butter. Gently stir in the flour, salt, and lemon zest until the dough has pulled together. Gather the dough into a ball, then place in a lightly oiled bowl. Turn dough ball to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
- Punch down the dough, and place in a 10-inch tart pan with a removable bottom. Spread dough out from the center using fingers. The dough should be thinner in the center and thicker at the edges. Chill in the refrigerator for 20 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle chilled tart shell with Gouda and Parmesan cheeses. Arrange the cooked onion and piquillo peppers decoratively over the cheese. Beat 2 eggs and heavy cream with the mustard in a bowl; pour egg mixture over the onion and cheese.
- Bake in the preheated oven until the crust is golden brown and the custard has set, 30 to 45 minutes.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 33.5 g, Cholesterol 163.8 mg, Fat 29 g, Fiber 1.6 g, Protein 13.6 g, SaturatedFat 17.2 g, Sodium 760 mg, Sugar 1.1 g
THREE-ONION, SUN-DRIED TOMATO, OLIVE TART
Yield Makes about 24 diamonds
Number Of Ingredients 13
Steps:
- In a small bowl proof the yeast with the sugar in 1/4 cup of the water for 5 minutes, or until the mixture is foamy. In a large bowl stir together 2 3/4 cups of the flour, the salt, 1 tablespoon of the oil, the remaining 2/3 cup water, and the yeast mixture until the mixture forms a dough and knead the dough on a lightly floured surface, kneading in enough of the remaining 1/4 cup flour to form a soft dough. Knead the dough for 8 to 10 minutes more, or until it is smooth and elastic, and form it into a ball. Transfer the dough to a lightly oiled bowl, turning it to coat it well, and let it rise, covered loosely, in a warm place for 1 1/2 hours, or until it is double in bulk.
- In a heavy skillet cook the white onions in the remaining 1 tablespoon oil over moderate heat, stirring occasionally, until they are softened and golden and let them cool. In a bowl whisk together the sour cream and the eggs and stir in the white onions and salt and pepper to taste.
- Punch down the dough and roll it into a 17- by 13-inch rectangle on a lightly floured surface. Transfer the rectangle to a large baking sheet, with your fingers form a 1/4-inch rim around the edges of the rectangle, and spread the sour-cream mixture evenly over the dough. Scatter the red onion and the scallion greens over half the dough and scatter the sun-dried tomatoes and the olives over the remaining half. Bake the tart in the middle of a preheated 350°F. oven for 25 minutes, transfer it to a rack, and let it cool for 10 minutes. Cut the tart into 2-inch-wide diamonds.
ONION AND OLIVE TART
The original of this recipe made enough onion and olive tart to feed an army. This recipe is just right for a small gathering of family and very good friends. smaller slices are wonderful for appetizers, and large slices make a good main course for lunch with a salad of crisp greens. Note: You may want to chose a square or...
Provided by Lynnda Cloutier
Categories Cheese Appetizers
Number Of Ingredients 13
Steps:
- 1. To make crust, coat an 8 inch round tart pan with vegetable spray roll out pastry dough. fit dough into bottom of tart pan and trim, leaving a 3/4 inch overhang. Chill in refrigerator while you make the filling.
- 2. Heat butter and oil in skillet over medium heat. Add onion and cook, stirring with wooden spoon, til translucent, 5 to 7 minutes. Remove pan from heat. Add garlic salt, pepper, 1/2 tsp. of thyme leaves, flour, olives, and Parmesan cheese and stir to mix.
- 3. In another bowl, beat 2 of the eggs. Add a small amount of onion mixture and stir quickly to temper eggs. Add remaining onion mixture and stir to mix. Allow filling to cool. Set oven rack in middle position. Preheat oven to 350.
- 4. Add cooled filling to tart pan. Beat remaining egg and brush onto edges of pastry shell. Put tart on foil lined baking sheet and bake 35 to 40 minutes or til top is set. sprinkle with remaining 1/2 tsp. frsh thyme leaves. Cut into wedges and serve at once. Store leftovers covered with wax paper in refrigerator. Reheat in low oven. Makes 4 main course servings, or 6 to 8 first course servings.
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ONION-AND-OLIVE TART RECIPE | MYRECIPES
From myrecipes.com
Servings 6-8Total Time 1 hr 50 mins
- Preheat oven to 375°. Stir together egg yolk and cream in a small bowl. Place puff pastry on a parchment-lined baking sheet, and cut 1/2-inch-wide strips off each side. Lightly brush each piece with egg wash. Place cut pastry strips on top of puff pastry to form raised edges, trimming as needed. Prick center of pastry with a fork. Chill 30 minutes.
- Heat 2 tablespoons olive oil in a large skillet over medium heat; sauté onion 10 minutes, stirring frequently. Reduce heat to low, add sugar and vinegar, and cook, stirring frequently, 10 minutes or until onion is a dark caramel color. Set aside.
- Purée arugula, garlic, and anchovies, if desired, in a food processor. Slowly add remaining 3 1/2 tablespoons olive oil; process until mixture is thick and creamy. Stir in breadcrumbs and next 3 ingredients.
- Spread arugula mixture over puff pastry, and top evenly with onion. Bake 30 minutes or until tart edges are golden brown and bottom is firm. Let cool to room temperature. Top with olives, and sprinkle with additional arugula, if desired. Cut tart into squares.
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