ONION TART
Onion lovers are sure to be asking for second helpings of this appetizing tart-it uses two kinds of onions! Parmesan and feta cheese, nutmeg and hot pepper sauce enhance the flavor nicely. With its quichelike filling, the dish is ideal for a brunch or buffet. -Christine Andreas, Huntingdon, Pennsylvania
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small skillet, saute onions in oil until tender; cool. In a food processor, combine the eggs, feta cheese, salt, pepper, nutmeg and hot pepper sauce; cover and process until smooth. Gradually add cream and milk; process until blended., Brush the inside of crust with mustard. Sprinkle the green onions, chives and sauteed onions over crust. Carefully pour egg mixture over onions. Top with Parmesan cheese. , Bake at 375° for 30-40 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 361 calories, Fat 23g fat (10g saturated fat), Cholesterol 139mg cholesterol, Sodium 627mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.
BREAKFAST TART WITH PANCETTA AND GREEN ONIONS
Provided by Giada De Laurentiis
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- Butter and flour the bottom and sides of a 9-inch tart pan with a removable bottom. Unroll the pie crust and gently press into the bottom and sides of the pan. Trim any excess from the top.
- With the tines of a fork, prick the bottom of the pastry. Using a pastry brush, brush the crust with the beaten egg white. Put the pan on a baking sheet and bake for 10 minutes, until the egg white has set. Let cool 10 minutes.
- Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, for 6 to 8 minutes, until browned and crispy. Drain on a paper towel-lined plate.
- In a medium bowl, lightly beat the eggs. Whisk in the mascarpone, gruyere, scallions, salt, pepper and the pancetta. Pour into the cooled crust and bake for about 18 minutes, until the mixture has set and the top is golden.
- Cool the tart for 10 to 15 minutes and then remove from the pan. Cut the tart into wedges and serve warm or at room temperature.
FRENCH ONION TART
Provided by Claire Robinson
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- On a work surface, roll the puff pastry into a roughly 10 by 16-inch rectangle. With a sharp knife, trim uneven edges to make a perfect rectangle. Evenly cut off the outer 1 inch of each side of the rectangle in strips; put the puff sheet on the baking sheet. Dip your finger in water and run around the top edges of the rectangle and replace the removed strips of pastry along the edges of the sheet, pressing lightly to adhere. With a fork, pierce the interior of the tart shell to prevent rising; do not pierce the adhered edges. Bake until the outer edges have puffed and are golden in color; about 15 minutes. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add onions and thyme sprigs and season well with salt and pepper, to taste. Cook, stirring occasionally, until the onions begin to brown. Add the stock, a tablespoon at a time, as the pan gets dry, scraping and stirring the brown bits that are stuck to the bottom oft the pan. When the onions are caramelized to a dark golden color, remove from the heat and discard the leafless thyme sprigs (the leaves fall off while cooking).
- When ready to serve, preheat the oven to 350 degrees F. Evenly spread the caramelized onions on the cooked pastry shell and heat in the oven until warmed through, 5 to 7 minutes. Remove from oven, to a cutting board and cut into wedges. Arrange on a serving platter and garnish each wedge with a sprig of fresh thyme. Serve immediately and enjoy!
ONION TART
The chef André Soltner served this classic warm onion tart almost every day for 43 years at Lutèce, his world-famous restaurant in New York City. It was for a whole generation the pinnacle of elegant French cuisine in the United States, and yet the tart is straightforward and uncomplicated, rustic and refined all at once. Let the onions slowly caramelize - don't hasten the cooking by jacking up the heat - and you will be rewarded with a haunting savory-sweet tart in the end that is still irresistible decades later, the very definition of an enduring classic.
Provided by Gabrielle Hamilton
Categories brunch, dinner, lunch, pies and tarts, vegetables, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blend flour and salt in the bowl of a food processor. Scatter butter over flour, top with lid and pulse 12 pulses to cut butter into flour to a coarse meal consistency.
- Dump butter-flour mixture into a medium stainless bowl. Make a well in the center and pour ice-cold water into the well.
- Using a flexible plastic dough scraper instead of your warm hands, bring the dough together by folding and pressing. Be firm and brisk and get the dough past its shaggy stage into a neat disk, trying to avoid using your hands or too much kneading. Refrigerate the dough for 30 minutes. Heat the oven to 375 degrees.
- Meanwhile, cut the onions in half and peel them. Slice the halves with the ribs (root end to sprout end direction), not against, to create julienne slices rather than half moons.
- In a wide sauté pan over medium-low heat, melt the bacon fat and slowly sweat the onions until they are caramelized. Take all the minutes you need - 25 or so - to let them soften to translucent, then to let the water they release start to evaporate, then to allow the sugars they contain to start to brown in the pan, so that you end up with soft, sweet and evenly browned onions. This is achieved by a slow caramelization. Set onions aside to cool.
- Roll tart dough out to a 1/4-inch-thick round, and drape over a round 10-inch fluted false-bottom tart pan. Lay dough into the pan, gently pressing into the bottom, and roll the pin across the pan to cut off the excess dough. Use your fingers to press the edges into the flutes, accentuating the shape of the dough edge. Dock the bottom of the dough with the tines of a fork, weight the pastry with beans or weight and blind-bake for 25 minutes.
- In a bowl, beat the egg with the cream. Stir in the caramelized onions. Season with pepper, nutmeg and salt to taste. Stir well, and make sure the onions are all evenly coated with the custard.
- Remove tart shell from oven, and slip it onto a baking sheet. Remove weights, fill with the onion-custard mixture and distribute it evenly. Return tart to oven on the sheet, and bake for 25 minutes, or until custard has set, the tops of the onions start to achieve a deeper brown and the dough is dark golden brown at the edges.
- Remove from the ring, and allow to cool just a few minutes on the rack, so that the piping hot tart shell can kind of tighten up enough to be sliced with a sharp chef's knife. (In the first few minutes straight out of the oven, the dough is kind of soft from the heat, possibly giving you the false impression that you have a soggy tart. Let it sit on the rack just to shake off this initial soft stage and to recrisp and refirm, which it will.) Cut into wedges, and serve while hot.
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- Roll out the puff pastry to about a 12-inch by 14-inch rectangle and place it on a baking sheet. Prick the middle of the pastry with a fork.
- In a medium bowl, combine the goat cheese, egg and a pinch of salt. Mix with a fork or an electric mixer until smooth.
- Spread the goat cheese mixture onto the pastry leaving a 1 to 2-inch border all around the edges then fold the edges over onto itself to create a raised crust.
FRENCH ONION TART RECIPE L PANNING THE GLOBE
From panningtheglobe.com
5/5 (2)Total Time 3 hrsCategory Side DishCalories 253 per serving
- Cut butter into small chunks and transfer to the bowl of a food processor fitted with the s-shaped chopping blade. Add flour, and salt. Pulse about 10 times. Then add the water and pulse about 10 more times or until the texture resembles cornmeal. Pour the mixture onto a clean surface and, using the heal of your hand, press it little by little, until the butter and flour are incorporated. Gather it into a ball. Flatten the ball into a disc. Cover with wax paper and refrigerate for 15 minutes, to firm it up a bit. Generously dust your work surface and rolling pin with flour to prevent sticking. Remove the dough from the fridge and roll it into a 13-inch circle. Line a 9 or 10-inch tart pan with the dough, trimming off the excess. Make several pricks in the bottom with a fork and refrigerate for 2 hours. (It can also be frozen until you’re ready to use it)
- Preheat oven to 400ºF. Cover the tart shell with foil and fill the bottom with dried beans. Bake it in the middle of your oven for 10 minutes. Remove the beans and foil and bake for another 5-10 minutes. You want the bottom to dry without coloring.
- Preheat the oven to 425ºF. In a large dutch oven or heavy pot combine olive oil, sliced onions, salt and 1/4 cup of water. Heat the mixture until it starts to sizzle, then turn the heat down to a simmer, cover, and cook for 30 minutes, stirring occasionally. Spoon onions into a mixing bowl and set aside until cool. Pour off liquid that has accumulated around the onions and combine eggs with onions.
- Spread mustard over the bottom of the pre-baked tart shell, using a pastry brush. Spread the onion mixture evenly on top. Make a pretty pattern on top with the thyme sprigs and olives. Bake in the middle shelf of the oven for 30-40 minutes, until the top is golden brown. Serve at room temperature, cut into wedges.
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WHAT TO SERVE WITH ONION TART (15 BEST SIDE DISHES)
From happymuncher.com
Cuisine AmericanTotal Time 15 minsCategory Side DishPublished Aug 10, 2022
- Arugula Salad. Arugula is kind of like the salad version of onion. I like to add a bit of acidity to balance out the sweetness of the onion, so I’ll add a squeeze of lemon juice and a sprinkle of vinegar.
- Grilled Corn on The Cob. On a warm summer day, there’s nothing better than grilled corn on the cob. This side dish is the perfect accompaniment to a delicious onion tart.
- Roasted Brussels Sprouts. Crunchy, small, and intensely flavorful, Brussels sprouts are a great side dish to any meal. When roasted, they become slightly sweet and very tender.
- Baked Potato. It’s time to turn on the oven and bake a potato! The perfect side dish to accompany your savory tart, a baked potato is simple and delicious.
- Roasted Sweet Potatoes. If you like some crunch with your creamy onion tart, roasted sweet potatoes are the perfect side dish. Just slice them up into thin wedges and roast in a hot oven until crispy on the outside and fluffy on the inside.
- Honey Glazed Carrots. You can also add some beautiful color to your plate by serving honey glazed carrots with your tart. For this healthy and flavorful side dish, simply combine carrots with a bit of honey, some fresh thyme, and a touch of olive oil.
- Sautéed Green Beans with Garlic. If you have a skillet large enough to fit the onion tart, you can cook the green beans (See Also: 42 canned green bean recipes) right in the same pan.
- Macaroni and Cheese. This family favorite side dish is the perfect pairing for a light and fluffy onion tart. To prepare, simply cook macaroni noodles according to package instructions.
- Mashed Potatoes. What can be easier than mashing some potatoes? But there are a few things to keep in mind to make sure your mashed potatoes are perfect every time
- Creamed Spinach. Yeah, spinach doesn’t have to taste boring and bland. This creamed spinach recipe is rich, creamy, and full of flavor. Plus, it’s super easy to make.
FIVE ONION TART WITH ARUGULA SALAD | THE MODERN PROPER
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- Using your hands form a ball with the dough, wrap it in saran wrap and chill in the refrigerator for 30 minutes.On a lightly floured surface roll out dough into a circle ¼-inch thick
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