Onion And Sage Tarts Food

ONION AND SAGE TARTS

Steps:

• 1. Caramelizing the onions. Peel the onions and cut them in half from root to tip. Cut out the dense core at the root end and slice the onions 1/4 inch thick, again from root end to tip. Cook the bacon, stirring often, in a large (4-quart) saucepan over medium heat until almost crisp. Add the onions, sugar, and salt, and cook, stirring often until they cook down by two-thirds, about 10 minutes. Add 2 teaspoons vinegar, reduce the heat to medium-low, and continue to cook until the onions are an even golden brown and softened to a marmalade consistency, 15 to 30 minutes, depending on the onions. Stir often and scrape up any brown bits clinging to the bottom of the pan. The onions need almost constant stirring near the end to prevent them from sticking and burning. They'll let you know they need attention by giving off a sizzling sound. Stir in the sage, allow them to cool slightly, then taste and season with black pepper and additional salt if needed. If the onions seem overly sweet, stir in another teaspoon of vinegar. (The onions can be caramelized up to 2 days ahead and store covered in the refrigerator.)
• 2. Filling and baking. Preheat the oven to 350°F. Stir the cream and egg into the caramelized onions until thoroughly combined. Divide the filling among the tart shells and spread it evenly with the back of a spoon. Bake in the upper third of the oven until the filling is set, about 15 minutes. The filling should still be soft but not runny. Let cool slightly, then transfer the tarts to a cutting board using a large spatula. Cut each into 8 wedges with the downward pressure of a sharp chef's knife. Serve warm or at room temperature.
• Variations
• For large tarts, prebake 2 10-inch Free-Form Tart Shells. Divide the onion mixture between them and bake the tarts until the filling is set in the center, 20 to 25 minutes. Using a large spatula, transfer them to a cutting board and cut each into 12 wedges.
• Herb Substitutions
• In place of sage, use an equal amount of finely chopped rosemary, marjoram, savory, English thyme, or lemon thyme.

ONION AND SAGE TARTS

Steps:

• Cook the bacon in a large (4-quart) saucepan over medium heat until almost crisp; stirring often.
• Add the onions, sugar and salt; cook, stirring often until they cook down by 2/3, about 10 minute.
• Add 2 tsp vinegar, reduce the heat to medium-low, and continue to cook until the onions are evenly golden brown and softened to a marmalade consistency, about 15-30 min (depending on the onions).
• Stir often and scrape up any brown bits clinging to the bottom of the pan. They will need almost constant stirring near the end to prevent them from sticking and burning. They will let you know they need attention by giving off a sizzling sound.
• Stir in the sage (or other spice), and remove from the heat.
• Taste and season with black pepper and additional salt if needed. If the onions seem overly sweet, stir in another tsp of vinegar. (Onions can be stored, covered in the fridge for two days at this point.).
• Preheat the oven to 350º.
• Stir the cream and egg into the caramelized onions until thoroughly combined.
• Divide the filling among the tart shells and spread it evenly with the back of a spoon.
• Bake in the upper portion of the oven until the filling is set, about 15 minute The filling should still be soft but not runny.
• Let cool slightly, then transfer the tarts to a cutting board using a large spatula.
• Cut each into 8 wedges. Serve warm or at room temperature.

ONION SAGE TART

Steps:

• Preheat the oven to 350 degrees F.
• Put the olive oil in a large skillet and place over high heat for 1 minute. Add the onions, reduce the heat to medium and then add the sugar, salt, white pepper, ground sage, chopped fresh sage and sauté, stirring frequently, until tender and nice and caramelized, about 15 to 20 minutes. Remove from heat and place the onions in a large mixing bowl. Allow to cool slightly.
• Whisk eggs and cream together and mix into the onions. Put the sheets of puff pastry onto baking sheets, dock with a fork, and spread the onion mixture evenly onto the surface. Place in the oven 20 to 30 minutes, until bottom is golden brown. Remove from oven, let cool 15 minutes and slice into 2-inch squares. Arrange on a decorative platter and garnish with fresh sage leaves.

SWEET ONION TARTLETS

Steps:

• Preheat oven to 325 degrees F.
• Melt butter in a large frying pan over medium heat. Add onions and cook until golden brown. Set aside to cool. Unroll pie dough 1 at a time. Use a 2 1/2-inch round cutter and cut as many rounds as possible (about 14 to 16), reserving scraps repeat with second pie dough. Gather together scrap dough and cut out as many rounds as needed to make 24 in total. Fit dough rounds into cups of mini muffin pan. Place in the oven and bake for 10 to 12 minutes. Remove and set aside. In a small bowl, whisk together the egg, half-and-half, golden onion soup mix, and fines herbs. Set aside. Divide onions among tartlet shells, about 1/2 teaspoon each. Stir the egg mixture and fill tartlets to cover the onions. Top each with 1/2 teaspoon of cheese. Bake for 45 to 50 minutes.

CARAMELISED ONION TART

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.

SQUASH, SPINACH AND SAGE TART

Steps:

• Preheat oven to 200'C, gas mark 6. Place the squash, onion in oil in a roasting tin, season and toss. Bake for 10 minutes. Stir in the mushrooms, cook for 15 minutes. Stir in the sage and chilli, cook until tender (about 5 minutes). Mix in the spinach and set aside.
• Meanwhile, lightly oil a 23cm (9in) round tart tin and lightly beat the eggs and yolk. Brush a filo sheet with oil and line the tin, with overhang. Repeat with the remaining filo, overlapping to cover the tin. Brush with oil, scrunch the edges and prick the base. Bake for 7 minutes. Flatten the centre, brush with egg and cover the edges with foil, and bake for 7 minutes, until golden.
• Reduce the heat to 180'C, gas mark 4. Mix the remaining egg with the creme fraiche and cheese. Season and stir into the cooked vegetables. Spoon into the case and bake for 40-45 minutes, until set.