PROVENCAL ONION TART
This quick take on the Provencal pizza-like tart known as pissadaliere is topped by sauteed onions, slivered Nicoise olives, fresh thyme, and anchovies. Puff pastry makes a fast and easy alternative to traditional bread or pastry doughs when making it or other tarts: Once the sheets have thawed, roll them out and sprinkle with your choice of toppings, then pop in the oven and you're done. This recipe originally appeared inMartha Stewart's Appetizers (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Melt butter with oil in a medium skillet over medium-high heat. Add onions and thyme, and cook, stirring occasionally, until onions are golden and soft, about 10 minutes.
- On a lightly floured surface, roll out pastry to an 8 1/2-by-15-inch rectangle, trimming edges to make them straight. Place on a parchment-lined baking sheet, transfer to oven, and immediately reduce oven temperature to 400 degrees. Bake until pastry just begins to puff, about 12 minutes.
- Arrange onions in a single layer over pastry, leaving a 1-inch border all around. Top with olives and anchovies (if desired). Bake 15 minutes. Reduce oven temperature to 375 degrees, and continue baking until tart is puffed and golden around the edges, about 15 minutes more (tent with foil if crust browns too quickly). Let cool slightly before cutting into small squares and serving.
PISSALADIERE (PROVENCAL ONION TART)
The Provencal pissaladiere is an oven-baked (pizza-like) focaccia or torta topped with caramelized onions, black Nicoise olives, and anchovies. A street food of Nice, it is often sold by street vendors or at local markets. It can also be served as an appetizer. It is believed to have been introduced to the area by Roman cooks during the time of the Avignon Papacy. The dough in this recipe rises for 1 to 1 1/2 hours. If a longer or overnight rise is more convenient, make the dough with 1/2 teaspoon of instant yeast and let it rise in the refrigerator for 16 to 24 hours. The caramelized onions can also be made a day ahead and refrigerated. Recipe requires use of a baking stone.
Provided by Member 610488
Categories No Shell Fish
Time 1h15m
Yield 2 tarts
Number Of Ingredients 19
Steps:
- In workbowl of food processor fitted with plastic dough blade (can use metal blade if necessary), pulse flour, yeast, and salt to combine, about five 1 second pulses. With machine running, slowly add oil, then water, through feed tube; continue to process until dough forms ball, about 15 seconds.
- Generously dust work surface with flour. Using floured hands, transfer dough to work surface and knead lightly, shaping dough into ball.
- Lightly oil 1 quart measuring cup or small bowl, place dough in measuring cup, cover tightly with plastic wrap, and set aside in draft-free spot until doubled in volume, 1 to 1 1/2 hours.
- While dough is rising, heat oil in 12 inch nonstick skillet over high heat until shimmering but not smoking. Stir in onions, garlic, salt, and brown sugar and cook, stirring frequently, until moisture released by onions has evaporated and onions begin to brown, about 10 minutes.
- Reduce heat to medium-low and cook, stirring frequently. After 15 minutes, remove garlic cloves, mince them and then return them to the pan, along with the balsamic vinegar. Stir and continue cooking for 5 more minutes, until onions have softened and are medium to golden brown. Off heat, stir in water; transfer to bowl and set aside.
- When dough has doubled, adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500°F.
- Remove dough from measuring cup and divide into 2 equal pieces using dough scraper. Working with one piece at a time, form each piece into rough ball by gently pulling edges of dough together and pinching to seal. With floured hands, turn dough ball seam-side down. Cupping dough with both hands, gently push dough in circular motion to form taut ball. Repeat with second piece.
- Brush each lightly with oil, cover with plastic wrap, and let rest 10 minutes. Meanwhile, cut two 20 inch lengths parchment paper and set aside.
- Coat fingers and palms of hands generously with oil. Using dough scraper, loosen 1 piece of dough from work surface. With well-oiled hands, hold dough aloft and gently stretch to 12-inch length (like a very large breadstick). Place on parchment sheet and gently dimple surface of dough with fingertips. Using oiled palms, push and flatten dough into 14x8 inch oval.
- Brush dough with oil and sprinkle with 1/4 teaspoon pepper. Leaving 1/2 inch border around edge, sprinkle 1/4 cup olives, 1 tablespoon chopped anchovies, and 1 teaspoon thyme evenly over dough, then evenly scatter with half of onions. Sprinkle with fennel seeds and marjoram, if using.
- Slip parchment with tart onto pizza peel (or inverted rimless baking sheet), then slide onto hot baking stone. Bake until deep golden brown, 13 to 15 minutes. While first tart bakes, shape and top second tart.
- Remove tart from oven with peel or pull parchment onto baking sheet; transfer tart to cutting board and slide parchment out from under tart. Cool 5 minutes; sprinkle with 1 1/2 teaspoons parsley, if using. Cut tart in half lengthwise, then cut crosswise to form 8 pieces; serve immediately. While first tart cools, bake second tart.
RECIPE: PISSALADIèRE (PROVENçAL ONION TART)
Transport yourself to Nice with this classic French tart of caramelized onions, olive and anchovies.
Provided by Tasting Table Staff
Categories Appetizer, Side Dish
Time 45m
Number Of Ingredients 14
Steps:
- Make the dough: In the bowl of stand mixer fitted with a dough hook attachment, combine the heated milk with the yeast and the sugar. Let sit until starting to foam, 10 minutes. To the milk mixture, add the flour, water, olive oil and salt, and mix until a smooth dough comes together, 5 to 6 minutes. Cover the bowl with a kitchen towel and let sit in a warm area until it's doubled in size, 1 hour.
- Meanwhile, prepare the topping: In a large skillet, melt the butter over medium heat. Add the onions, thyme and bay leaves, and cook, stirring often until soft and golden brown, 35 to 40 minutes. Season with salt and pepper. Transfer to a bowl and let cool slightly, then discard the herbs.
- Transfer the dough to a greased baking sheet and press to fit the entire surface of the pan. Spread the onion mixture on top, then arrange the olives and anchovies. Lightly cover in plastic wrap and let proof until puffed, another 30 minutes. Preheat the oven to 400º.
- Transfer the tray to the oven and bake until golden brown, 25 to 30 minutes. Let cool completely, then slice and serve.
Nutrition Facts : Calories 424 calories, Carbohydrate 70 g carbohydrates, Cholesterol 4 mg cholesterol, Fat 11 g fat, Fiber 5 g fiber, Protein 11 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 519 mg, Sugar 4 g, TransFat 0 g
CIPPOLLINI ONION TART
We got a bunch of cippoillini onions from our crop share this year and couldn't figure out what to do with them. I came across this recipe for a rustic tart and was thrilled. Not only did it use all of the cippollini onions but it was super delicious and very pretty. The onions melt in your mouth and the tart has an amazing savory flavor. I would definatly serve this at a dinner party. I think this would work nicely as single serving mini tarts as well.
Provided by Oliver Fischers Mo
Categories Onions
Time 1h20m
Yield 1 tart, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- For the crust: In a food processor, combine the flour, sugar and salt in the bowl and pulse to blend. Add the butter and pulse. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass.
- Transfer the dough to a floured work surface and roll into a 13-inch disk, about 1/4″ thick. Fold over the edges of the dough, about 1″ around, and crimp to seal. Transfer to baking sheet and refrigerate until ready to use.
- For the filling: Melt butter in a large skillet over medium heat. Add salt and combine, then add onions. Cook for 15-20 minutes, stirring frquently, until carmelized on all sides.
- Add the wine and reduce until syrupy, about 6-8 minutes.
- Transfer the pan to the oven and roast for 10 minutes.
- Remove the pan from the oven and place the refrigerated dough on top of the onions. Prick the surface to let air escape.
- Return the pan to the oven and bake until crust is golden brown, about 35 minutes.
- Remove the pan from the oven and let stand for 5 minutes.
- Place a serving platter upside down on top of the pan and turn both upside down together. Lift off the pan, leaving the onion tart on the serving dish. Serve immediately!
RUSTIC ONION TART
Our Rustic Onion Tart is an easy take on classic Alsatian bacon and onion tart, also known as tarte flambée. Either way, it's delicious!
Provided by My Food and Family
Categories Cheese
Time 40m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Cook onions and bacon in skillet on medium heat 10 to 12 min. or until onions are tender, stirring frequently. Remove from heat.
- Heat oven to 400°F. Unroll pie crust on baking sheet. Mix cream cheese and sour cream until blended; spread onto crust. Spoon onion mixture over cream cheese mixture; spread to within 2 inches of edge of crust. Sprinkle with Swiss cheese. Fold edge of crust over filling, leaving opening in center and pleating edge of crust as necessary to fit.
- Bake 12 to 15 min. or until crust is lightly browned. Cool slightly.
Nutrition Facts : Calories 220, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 340 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 3 g, Protein 6 g
RUSTIC PROVENCAL ONION TART
Categories Cheese Vegetable Appetizer Bake Vegetarian
Number Of Ingredients 12
Steps:
- For the Onions: In a medium saute pan with a lid, heat the olive oil over medium. Add the sliced onions and stir to cover with oil. Add some salt & pepper, and Magic Mediterranean Blend if desired. Turn the heat down and cover the pan with the lid. Let the onions "sweat", or release their juices, for about 6 minutes. Remove the lid and stir once or twice. Keep the heat on low and let the onions sit in the hot oil without stirring for about 6-8 minutes. Stir and continue to cook the onions. Repeat every 6-8 minutes until onions are soft and golden slightly caramelized. Adjust the heat to avoid scorching but do not cook on high heat. This is a slow process and can take up to 30 minutes. Be patient, it's worth it! The onions can be made up to 1 week ahead of time, keep in a well-sealed container in the fridge until you're ready to use, let them come up to room temperature first.
- For the Tart: Preheat the oven to 450 degrees.
- Line the baking sheet with parchment paper.
- Lightly dust a level, flat surface with some flour and place the defrosted pastry on it. With the rolling pin, gingerly begin to roll the dough, using gentle but firm pressure. Roll the dough out from the center in each direction, creating a somewhat non-conforming rectangle. That's ok, this is a rustic tart!
- Once the dough is rolled, use the pastry scraper, if necessary, and roll it back on the pin, wrapping it gently. Unroll the dough onto the baking sheet. Crimp the side of the dough with your fingers, creating a raised edge. Place in the refrigerator for about 15 minutes, so the dough firms up.
- Remove the pastry from the fridge and dust with the grated Parmesan (you may add more if you like). Spread the caramelized onions across the pastry to evenly cover. Spread the pepper slices over the dough randomly & sprinkle with the chopped olives. Top all this with Gruyere &/or crumbled goat cheese & then scatter Magic Mediterranean Blend over the cheese. Dip pastry brush into the egg wash and run over the edge.
- Bake the tart for 15-20 minutes, depending on how hot your oven runs. It should be golden and puffy, with the cheese melted.
- Slice with a pizza cutter & serve warm. ENJOY!
TIAN A LA PROVENCAL (RUSTIC VEGETABLE TART)
Make and share this Tian a La Provencal (Rustic Vegetable Tart) recipe from Food.com.
Provided by blucoat
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT oven to 400°F Thinly slice potatoes, tomato, onion and zucchini.
- ARRANGE vegetables in a shallow baking dish, alternating each.
- PUT the garlic in the center of the dish. Sprinkle with salt and pepper and pour the oil over the vegetables.
- ARRANGE the rosemary sprigs on top of the vegetables and bake for 30 to 40 minutes, or until the potatoes are tender. Pour off excess oil and serve immediately.
Nutrition Facts : Calories 401.4, Fat 27.6, SaturatedFat 3.9, Sodium 27.3, Carbohydrate 36.8, Fiber 5.3, Sugar 7.2, Protein 5.7
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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- Preheat oven to 450°. Roll the dough into an 11 x 15 inch rectangle and place it on a lightly oiled baking sheet. Prick the dough all over with a fork. In a small bowl, combine the water, 1 tablespoon of salt and 2 tablespoons of the oil; brush over the dough. Let the dough rise for about 30 minutes. 2. In a large, heavy skillet, combine the remaining 3 tablespoons of oil with onions, garlic, bouquet garni, and 1 teaspoon salt. Sweat, covered, over low heat until the onions are soft and cooked through, about 30 minutes; they should not brown. Discard the bouquet garni and spread the onion mixture evenly over the bread dough.
- Bake the pissaladière in the center of the oven until evenly browned and crisp, about 20 minutes. (Be careful not to burn the onions. Reduce the oven temperature if necessary.) Remove from the oven and arrange the olives and anchovies in an even pattern over the onions. Sprinkle with thyme. Serve warm or at room temperature, cut into rectangles.
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