CARAMELIZED ONION TART
Provided by Food Network
Time 1h5m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
- Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for about 15 minutes or until golden, stirring often. Season to taste and let cool.
- Unfold the pastry sheet on a lightly floured surface. Roll into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the square with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork.
- Spread the onion mixture over the pastry crust. Top with the gruyere and parmesan cheeses and sprinkle with the chives.
- Bake for 20 minutes or until golden and bubbly. Cool for 5 minutes on a wire rack. Cut into approximately 3 x 2-inch rectangles. Serve warm.
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.
RED ONION, FETA & OLIVE TART
A great party nibble or a main meal for the family accompanied by a salad
Provided by Good Food team
Categories Afternoon tea, Buffet, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then gently fry the onions for about 10 mins until golden and soft. Add the sugar and balsamic vinegar, then cook for a further 5 mins until the juices are reduced and syrupy. Leave to cool.
- Unroll the puff pastry onto a baking tray. Score a line a finger-width in from the edge all the way around, then cover the middle with the onion mix. Scatter the feta and olives over. Season and drizzle the extra virgin olive oil over the topping.
- Bake for 15 mins or until the pastry is risen and golden and the base is crisp. Cut into wedges and serve with a green salad.
Nutrition Facts : Calories 619 calories, Fat 43 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 2.33 milligram of sodium
CARAMELISED ONION TART
This tart is luscious and tasty, there's very little shopping involved and everyone seems to love it
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 730 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 55 grams carbohydrates, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 0.92 milligram of sodium
CARAMELIZED-ONION TART WITH OLIVES AND ANCHOVIES
This tart-pizza dotted with already-made onions and olives takes less than 20 minutes to prepare.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees. On a lightly floured surface, roll dough into an 11-by-16-inch rectangle. Sprinkle cornmeal on a rimmed baking sheet and place dough on top.
- Spread onions over dough, leaving a 1-inch border. In a bowl, combine garlic with 1 tablespoon oil; arrange over onions and top with anchovies and olives. Season with salt and pepper. Brush edges of dough with 2 tablespoons oil. (If desired, score into individual servings before baking.) Bake until crust is golden brown and releases easily when a large metal spatula is slid underneath, 9 to 11 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 206 g, Fat 12 g, Fiber 1 g, Protein 5 g
TOMATO & CARAMELISED ONION TART TATIN
A vegetarian and savoury version of tart tatin - perfect for a light supper
Provided by Angela Nilsen
Categories Lunch, Main course
Time 1h25m
Number Of Ingredients 16
Steps:
- Heat the butter and oil in a frying pan until the butter has melted. Cook the onion over a medium heat for about 10 minutes until beautifully golden, stirring often. Stir in the sugar and cook for another couple of minutes. Tip the onion and juices into a bowl and set aside. Preheat the oven to 200C/gas 6/fan 180C.
- For the pastry, rub the butter into the flour to make fine crumbs. Stir in the parmesan, thyme and a pinch of salt. Add the egg yolk and 2 tbsp cold water, then mix to make a dough. Wrap in cling film.
- For the tomatoes, heat the butter and oil in a 20cm tart tatin tin on the hob until quite hot. Stir in the sugar and garlic, then put in the plum tomatoes cut-side down with a few thyme sprigs, and sizzle for no more than 1 minute. Scatter in the whole cherry tomatoes and tuck in a bit more thyme. Take off the heat and spread the onions on top. Season with salt and pepper.
- Roll out the pastry until it's slightly bigger than the top of the tin. Lay it over the onions and tuck any excess down the sides.
- Bake on a baking sheet for 25 minutes until golden. Cool for 5 minutes, invert a plate over the top and upturn the tart onto it. Scatter with extra thyme and black pepper.
Nutrition Facts : Calories 625 calories, Fat 45 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.57 milligram of sodium
CARAMELIZED ONION TART WITH OLIVES
Anchovies are the surprise ingredient, adding another layer of umami to this savory tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Melt butter with oil in a skillet over medium-high heat. Add onions and thyme, and cook until onions are golden and soft, about 10 minutes.
- On a lightly floured surface, roll out pastry, and trim to an 8 1/2-by-15-inch rectangle. Place on a parchment-lined baking sheet, transfer to oven, and immediately reduce oven to 400. Bake until pastry begins to rise, about 12 minutes.
- Arrange onions in a single layer over pastry, leaving a 1-inch border around edge. Top with olives and anchovies if using. Bake for 15 minutes. Reduce oven to 375 degrees, and bake until puffed and golden brown, about 15 minutes more (tent with foil if crust browns too quickly). Cut into squares.
WARM OLIVE AND CARAMELIZED ONION TART
Provided by Florence Fabricant
Categories appetizer
Time 2h30m
Yield 6 servings, or 24 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Combine flours in bowl, and freeze 1 hour. Freeze butter cubes 1 hour.
- In a bowl or food processor, mix frozen flour with 1/2 teaspoon salt. Add butter, and cut with pastry blender or pulse until butter is size of peas. Add up to 1/4 cup ice water, just until mixture holds together (if using food processor, transfer mixture to bowl first). Turn onto lightly floured surface and pat into shape of small rectangle. Chunks of butter will show. Roll out dough, making rectangle about 5 by 7 inches, 1/2 inch thick. Fold narrow ends toward center so they meet. Fold in half again to make 4 layers. Give dough quarter turn, and repeat rolling and folding. Repeat another time. Roll dough again, but this time fold it in thirds like a business letter. Wrap in plastic, and refrigerate 45 minutes to 1 hour.
- Meanwhile, heat oil in large skillet over medium-low heat. Add onions, garlic, thyme and rosemary, and cook, stirring occasionally, until onions are soft and golden, 50 to 60 minutes. Add tomatoes, increase heat and cook until almost dry, 10 to 15 minutes. Add anchovies and olives, season and set aside.
- Preheat oven to 400 degrees. On floured surface, roll dough to make rectangle 9 by 13 inches, 1/4 inch thick. Crimp edges, and transfer to baking sheet. Cover dough with onion mixture to within 1/2 inch of edge. Bake until crust is golden, 30 to 40 minutes. Cut in portions or small squares, and serve.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 31 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 16 grams, Sodium 344 milligrams, Sugar 3 grams, TransFat 1 gram
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