TOMATO, GOAT CHEESE, AND ONION TART
Categories Cheese Onion Tomato Bake Quick & Easy Lunch Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- If necessary, roll out dough on a lightly floured surface into an 11-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork.
- Line tart shell with foil and fill with pie weights. Bake in middle of oven until pastry is pale golden around rim, about 20 minutes. Carefully remove weights and foil and bake until golden all over, 8 to 10 minutes more. Cool in pan on a rack.
- While tart shell is baking, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, then cook onion with salt and black pepper to taste, stirring frequently, until golden brown, 15 to 20 minutes.
- Preheat broiler.
- Spread onion over bottom of tart shell and top with 1 rounded cup goat cheese. Arrange tomatoes, slightly overlapping, in concentric circles over cheese. Sprinkle with remaining cheese and salt and pepper to taste and drizzle with remaining tablespoon oil. Put foil over edge of crust (to prevent overbrowning).
- Put tart pan on a baking sheet and broil tart about 7 inches from heat until cheese starts to brown slightly, 3 to 4 minutes.
ONION AND GOAT'S CHEESE FLAN
This is such a lovely dish to take to bbq's or picnics, as it can also be eaten cold. The goat's cheese compliments the sweet taste of the onions really well. I've also used ready-mixed shortcrust pastry in the past to safe time and it was just as nice.
Provided by -Sylvie-
Categories Lunch/Snacks
Time 1h45m
Yield 1 Flan, 8 serving(s)
Number Of Ingredients 15
Steps:
- Sift the flower and 1/2 tsp of salt into a bowl.
- Add the butter and with you fingers rub the butter into the flower until absorbed.
- Add water to form a thick but workable dough.
- Cover the pastry in cling film and chill in the fridge for about 30 minutes.
- On a lightly flowered surface roll out the pastry finely and cover a 28 cm flan dish.
- Prick the base a couple of times with the fork and bake blind in a preheated oven (200 C, 400 F or Gas Mark 6) for about 15-20 minutes.
- While the pastry is baking heat oil in a frying pan.
- Fry the onions and shallots on a gentle heat until soft and starting to colour, around 15-20 minutes.
- Add the sugar and salt to taste and mix well.
- At this stage you can also mix in herbs if required.
- Pace the onions into the part-paked pastry case and top with goat's cheese (if you have a hard variety you'll need to cut it into chunks otherwise you can just spoon it on) and black pepper.
- Beat the egg, yolks, cream and milk together and pour the mixture over the onions and goat's cheese.
- Bake in a preheated oven (200 C, 400 F or Gas Mark 6) until the filling has set, approximately 25-40 minutes.
Nutrition Facts : Calories 531.1, Fat 31.9, SaturatedFat 18, Cholesterol 171.3, Sodium 522.1, Carbohydrate 49.3, Fiber 2.6, Sugar 5.2, Protein 12.6
TOMATO AND ONION TART (GOURMET MAGAZINE)
This recipe is from Gourmet Magazine (May 1995). It is relatively simple and makes a beautiful looking and delicious savoury pie. You can use the Recipe #274312 or, to save time, a prepared pie crust. You can omit the olives if you prefer.
Provided by blucoat
Categories Savory Pies
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
CHEESE AND ONION FLAN
Make and share this Cheese and Onion Flan recipe from Food.com.
Provided by pollen
Categories Cheese
Time 1h5m
Yield 1 pie
Number Of Ingredients 11
Steps:
- for crust: rub margarine into the flour and oatmeal and mix with the beaten egg.
- press the mixture into a round pie tin 8" in diameter and 2" deep for filling: chop the onion and cook in margarine for a few minutes.
- add the sage, and salt and pepper to taste.
- in a large bowl mix the beaten eggs, milk/juice, and cheese.
- add the onion mixture.
- pour the filling into the crust and bake at 350 degrees for 45 minutes, until the filling is set and golden-brown.
Nutrition Facts : Calories 2238, Fat 150.2, SaturatedFat 48, Cholesterol 664.9, Sodium 2512.2, Carbohydrate 156.6, Fiber 20.6, Sugar 8.1, Protein 74.4
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.
RUSTIC TOMATO CHEESE TART
My fresh tomato tart is perfect when you want a taste of summer any time of year. The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor! -Moji Dabney, Egg Harbor Township, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges., Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling., Bake until crust is golden brown, 30-35 minutes.
Nutrition Facts : Calories 134 calories, Fat 10g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 174mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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