Carmalized Onion And Olive Tart Recipes

CARAMELIZED-ONION TART WITH OLIVES AND ANCHOVIES

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.

CARAMELIZED ONION & OLIVE TART

Steps:

• Heat oven to 400°F.
• Cook onions in dressing in large covered skillet on medium-low heat 25 min. or until tender, stirring occasionally. Cool.
• Roll pastry into 12-inch square on lightly floured surface. Place in 15x10x1-inch pan. Spread with cream cheese spread to within 1 inch of edges; top with onions and remaining ingredients.
• Bake 15 min. or until pastry is golden brown. Serve warm or cooled to room temperature.

WARM OLIVE AND CARAMELIZED ONION TART

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.

CARMALIZED ONION AND OLIVE TART

Steps:

• Thaw and roll out pastry on baking sheet. Spread with onions Top with olives and mozzerella Bake for 20 min. @ 400 degrees Sprinkle with parmigiano

CARAMELISED ONION TART

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.

RED ONION, FETA & OLIVE TART

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.