ONION AND CHEESE TART
Steps:
- Make the pastry shell: In a large chilled bowl combine the flour, salt, chilled butter, and the lard or vegetable shortening. Blend together until the mixture resembles coarse meal.
- Pour 3 tablespoons of ice water over the mixture. Toss together lightly and gather the dough into a ball. Add more water until dough holds together. Wrap in plastic and refrigerate at least 1 hour before using.
- Preheat the oven to 400 degrees.
- On a lightly floured surface, roll the dough into a 14-inch round, about 1/8-inch thick. Place the dough in a 9-inch tart pan. Gently press it into the bottom and around the sides of the pan, being careful not to stretch the dough. Trim off the excess dough by rolling the pin over the rim of the pan.
- Line the inside of the tart shell with aluminum foil and fill with beans or pie weights. Blind bake in the middle shelf of the oven for 10 minutes. Remove foil, prick the dough all over with a fork and return to the oven for an additional 10 minutes, or until the shell begins to brown.
- Make the filling: Preheat the oven to 350 degrees. In a heavy 6 to 8-inch skillet, heat the oil over moderate heat until haze forms above it. Add the onions and cook for about 5 minutes, stirring frequently, until they are soft and transparent but not brown. Stir in the paprika and set aside off the heat.
- In a bowl toss together the Gruyere and Emmentaler cheese until thoroughly combined. Spread half the cheese evenly in the baked pastry shell and scatter the onions over it. Cover with the remaining cheese.
- Beat the eggs cream, milk, salt, and nutmeg together with a wire whisk and pour the mixture slowly and evenly over the cheese.
- Bake in the upper third of the oven for 10 minutes. Increase the heat to 425 degrees and bake for an additional 15 minutes, or until the filling has puffed and browned and a knife inserted in the center comes out clean. Remove pan from the oven and remove the tart from the pan.
- Serve hot or at room temperature as a first or main course.
CARAMELIZED ONION, MUSHROOM AND GRUYERE QUICHE WITH OAT CRUST
Steps:
- Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
- To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.
- Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.
- To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
- In a medium bowl whisk together the eggs, egg whites and evaporated milk.
- Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
- Excellent source of: Protein, Riboflavin, Phosphorus, Selenium
- Good source of: Vitamin A, Niacin, Vitamin D, Pantothenic Acid, Calcium, Iodine, Iron, Potassium
Nutrition Facts : Calories 270, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 125 milligrams, Sodium 430 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 14 grams
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.
ULTIMATE ONION TART
This simple quiche is a classic veggie favourite
Provided by Good Food team
Categories Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 1h15m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
- Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
- Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.
Nutrition Facts : Calories 623 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.59 milligram of sodium
BACON, ONION AND GRUYERE TART
A delicious appetizer and light bite. Original comes from epicurious - the onions really shine here so I've tweaked the recipe to double the amount. For fantastic presentation, use a rectangular tart pan and cut into small squares.
Provided by greysangel
Categories Lunch/Snacks
Time 1h5m
Yield 12 squares, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- For crust:.
- Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
- Preheat oven to 400°F Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
- For filling:.
- Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
- Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.
Nutrition Facts : Calories 450, Fat 36.5, SaturatedFat 19.2, Cholesterol 162.5, Sodium 278.6, Carbohydrate 22.4, Fiber 1.3, Sugar 2.4, Protein 9
MUSHROOM ONION GRUYERE TART
This recipe was based off recipe #448821 by Demelza, which my family fell in love with after I adopted her in the PAC game. Since we love mushrooms and onions I decided to create a tart with her basic recipe idea as a starting point.
Provided by AcadiaTwo
Categories Onions
Time 1h10m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Line a cookie sheet with a sheet of bakers parchment paper.
- Place a sheet of puffed pastry flat on parchment.
- In skillet over medium low heat add olive oil and butter.
- Saute onion for 15 minutes or until translucent. Stir frequently.
- Add mushrooms to skillet .
- Saute until tender about 15 minutes. Stir frequently.
- Add salt and pepper to mushroom onion mixture (to taste).
- Remove from heat and set aside.
- Mix egg and milk together with a whisk until well blended.
- Paint the puffed pastry with the honey mustard leaving a 1/2 inch border.
- Add the mushroom onion mixture on top of the mustard leaving about a 1/2 inch border.
- Sprinkle the cheese on top of the mushroom onion mixture.
- Paint the border of the puffed pastry dough with egg wash (Discard leftover egg wash).
- Place tart in oven and bake for 15-20 minutes until pastry has puffed up and browned.
- Enjoy!
Nutrition Facts : Calories 366.9, Fat 25.9, SaturatedFat 8.3, Cholesterol 51.3, Sodium 226.8, Carbohydrate 24.3, Fiber 1.7, Sugar 3.6, Protein 10.8
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.
WOOD SORREL SAVORY ONION TART
A wood sorrel savory onion quiche.
Provided by Shanda
Categories Main Dishes Savory Pie Recipes Vegetarian Pie
Time 1h25m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat butter over medium-low heat in a skillet. Cook and stir shallots and onion in butter until softened and translucent, about 5 minutes. Add garlic; cook and stir 1 to 2 minutes. Season with salt.
- Increase heat to medium. Pour white wine into the skillet and cook until evaporated. Stir in flour. Add sorrel and stir constantly for 1 minute. Remove from heat and let cool.
- While sorrel mixture is cooling, whisk together eggs, heavy cream, and black pepper in a large bowl.
- Combine sorrel mixture with egg mixture, 1/2 Gruyere cheese, and 1/2 Parmesan cheese. Pour mixture into the prepared pie crust. Top with remaining 1/2 Gruyere cheese and 1/2 Parmesan cheese.
- Bake in the preheated oven until a knife inserted into the center comes out clean and tart is firm, about 1 hour.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 15.5 g, Cholesterol 163.8 mg, Fat 33.4 g, Fiber 1.2 g, Protein 10.9 g, SaturatedFat 17.7 g, Sodium 496.5 mg, Sugar 1.3 g
CARAMELIZED ONION, FIG & GRUYERE TART WITH FRESH THYME
Rich, sweet caramelized onions, the sweet bite of fig jam, and pungent thyme go oh-so perfectly together in this easy savory tart made on store-bought puff pastry. It's a vegetarian-friendly addition to any holiday party menu, but meat-eaters won't be able to keep their mitts off of it either.
Provided by Kare for Kitchen Treaty
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Lay thawed puff pastry sheet on a floured surface and roll until approximately 10" wide and 16" long. Carefully transfer puff pastry to a baking sheet. Trim edges if desired for a neater look, and prick the pastry several times with a fork.
- Bake the puff pastry sheet for about 10 minutes until puffed and golden. Remove from oven.
- In a large skillet over medium-low heat, heat the olive oil and butter until melted. Add the onions and saute, stirring occasionally, until soft, golden brown, and caramelized, about 40 minutes. Add thyme, garlic, salt, pepper, and vegetable broth to the onions and continue to cook over medium-low heat for about five minutes, stirring frequently. Remove from heat.
- Carefully spread 1/3 cup fig jam over the puff pastry, leaving a 1/2-inch border around the edges. Evenly spread the onions over the top, then sprinkle with the Gruyere cheese.
- Bake at 400 degrees Fahrenheit for 4 - 5 more minutes or until the cheese melts.
- Garnish with additional thyme leaves and serve immediately. This tart may be made several hours ahead and reheated before serving, but I recommend baking it right before serving, otherwise the pastry gets a tad soggy.
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CARAMELIZED ONION AND GRUYèRE TART RECIPE - FOOD & WINE
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- In a large skillet, melt the butter in the vegetable oil. Add the sliced onions, cover and cook over moderate heat, stirring, until softened, about 12 minutes. Uncover the skillet and cook, stirring occasionally, until the onions are very soft and well browned, about 45 minutes longer; add a little water as necessary to prevent the onions from sticking. Add the Marsala and cook until nearly evaporated. Season the onions with salt and white pepper and transfer them to a medium bowl.
- Meanwhile, preheat the oven to 375°. On a lightly floured work surface, roll out the Buttery Cornmeal Pastry to a 13-inch round, 1/8-inch thick. Wrap the dough around the rolling pin and fit it into a 10-inch fluted tart pan with a removable bottom. Run the rolling pin over the rim to trim off the overhang. Prick the bottom with a fork and refrigerate until chilled, at least 10 minutes.
- Line the tart shell with foil and fill with pie weights or dried beans. Bake in the center of the oven for about 25 minutes, or until the edge is golden and the center is nearly set. Remove the foil and weights, cover the edge with foil and bake for 5 minutes longer, until the shell is cooked through and golden.
- Sprinkle the Gruyère into the tart shell and spread the onions on top. Bake for 10 minutes, or until the cheese is melted and the onions are sizzling. Let cool for 15 minutes. Unmold the tart, cut it into wedges and serve warm.
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