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.
ONION AND OLIVE PIE
Provided by Molly O'Neill
Time 2h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- To make the crust, use fingertips to quickly work the flour into the butter until the mixture has the consistency of coarse cornmeal. Add the salt. Beat the egg yolk into the ice water. Form a well in the flour and butter mixture, pour in the liquid and, using the heel of the hand, work the liquid into the flour mixture until the dough can be shaped into a ball. Wrap in plastic. Chill for 1 hour.
- Make the filling by melting the butter in a large skillet over high heat. Reduce the heat to low and add the onions. Cook, stirring frequently until the onions are light brown, about 15 minutes. Adjust the flame to avoid burning. Season with salt and pepper and set aside.
- Preheat the oven to 375 degrees. Roll the dough out on a lightly floured surface and place in a large pie or tart pan. Press the dough into the pan and crimp the edges.
- Arrange the anchovies in a starburst pattern from the center of the pie. Sprinkle on half of the black olives. Layer in half of the onions, then the remaining black olives and then top with the remaining onions. Bake the tart until the crust is golden and the onions are caramelized and brown, 40 to 50 minutes.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 29 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 17 grams, Sodium 610 milligrams, Sugar 7 grams, TransFat 1 gram
RUSTIC ONION PIE
Provided by The Hearty Boys
Categories main-dish
Time 2h30m
Yield 12 to 18 pieces
Number Of Ingredients 9
Steps:
- To make the dough, put the flour in a large mixing bowl. Make a well in the center and add the oil and salt. Stir together with a wooden spoon and slowly add the water until a dough begins to form. Turn out onto a well floured surface and knead until smooth. Divide the dough into 2 balls, flatten into disks, wrap and refrigerate for 30 minutes or until ready to use.
- To make the filling, pour the olive oil into a large pot and place it over medium heat for 1 minute. Add the anchovies and cook, stirring until they dissolve. Add the onions, salt and pepper, stir and cover. Cook, stirring occasionally, until the onions are translucent, about 20 to 30 minutes. Set aside to cool.
- Preheat the oven to 325 degrees F. Remove the dough from the refrigerator and let it come to room temperature. Grease the baking sheet with olive oil and set aside.
- On a well floured work surface, roll out 1 of the disks to about 1/8-inch thick rectangle to fit the size of the sheet pan and line the pan with the dough. Spread the filling out over the dough, roll out the second disk a little larger than the sheet pan and place it over the onions. Crimp the edges, brush with olive oil and cut vent slits into the top. Transfer the pan into the top half of the oven and bake until the dough is golden brown, about 1 hour. Let cool, slice and serve at room temperature.
PISSALADIERE (ONION, OLIVE, AND ANCHOVY PIZZA)
Pissaladière is a pizza-like dish made in Southern France, around the Nice, Marseilles, Toulon and the Var District, and in the Italian region of Liguria, especially in the Province of Imperia. It can be considered a type of white pizza, as no tomatoes are used. The dough is usually a bread dough thicker than that of the classic Italian pizza traditional topping consists of caramelized (almost pureed) onions, olives, garlic and anchovies. No cheese is used in France, however, in the nearby Italian town of San Remo, mozzarella is added.
Provided by Charlie_one
Categories World Cuisine Recipes European French
Time 3h45m
Yield 6
Number Of Ingredients 14
Steps:
- Mix flour and salt together in the bowl of a food processor. Add butter and 2 tablespoons oil. Pulse until mixture resembles coarse meal. Pulse in enough water, 1 tablespoon at a time, to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill, at least 2 hours.
- Heat 3 tablespoons oil in a heavy, large skillet over medium-low heat. Add onions, garlic, bay leaf, and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large baking sheet.
- Roll out dough on a floured surface to an 11-inch round. Transfer dough to the prepared sheet. Crimp edges of dough to form a stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.
- Bake in the preheated oven until crust is crisp and golden, about 30 minutes. Transfer to a platter and serve.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 39.1 g, Cholesterol 29.4 mg, Fat 22 g, Fiber 4.5 g, Protein 8.2 g, SaturatedFat 7 g, Sodium 765.2 mg, Sugar 8.1 g
CHEESE & ONION PIE
Put in the extra effort to make this cheese and onion pie and it's sure to please. With homemade pastry, it's as good to eat cold as it is warm
Provided by Barney Desmazery
Categories Dinner
Time 1h40m
Number Of Ingredients 14
Steps:
- First, make the pastry. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Knead a couple of times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both pastry discs and chill in the fridge for at least 30 mins. Will keep chilled for up to two days.
- Meanwhile, make the filling. Heat the butter in a saucepan over a medium heat until sizzling, then scatter in the onions, bay, thyme, a large pinch of salt and good grinding of black pepper. Stir, then cook slowly for 10 mins until the onions have cooked down and started to caramelise. Stir in the sliced potatoes, cover and cook for 8-10 mins more, stirring occasionally until the potatoes are soft and starting to break down. Stir in the cream, remove the pan from the heat and leave to cool. Once cool, remove and discard the bay, then fold in the cheese.
- Roll the smaller pastry disc out on a lightly floured surface to the size of a dinner plate and lift onto a baking sheet lined with baking parchment. Roll out the remaining pastry disc along with any offcuts to a circle about 5cm wider than the first. Spoon the filling into the middle of the smaller circle on the baking sheet, leaving a 4cm border. Brush the exposed border with some of the remaining beaten egg, then drape over the larger pastry circle. Tuck the edge around the filling to enclose it, as if making a giant ravioli. Trim the edge to neaten, then crimp with a cutlery knife handle or fork to seal. Brush the pie all over with most of the remaining beaten egg, and use any trimmings to make decorations, if you like.
- Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.
Nutrition Facts : Calories 417 calories, Fat 26 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
SIMPLE ONION PIE
Make and share this Simple Onion Pie recipe from Food.com.
Provided by Norahs Girl
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- --------For Pastry base----------.
- Mix together and pat into a medium pie dish.
- Simmer onions in melted butter just until soft, season and leave to cool.
- Place on top of pastry.
- Mix together egg and cream and pour over onions.
- Sprinkle cheese on top.
- Bake in a pre-heated oven 425°F (220°C) for 20-25 minutes.
- I serve it with with a tomato and basil salad with a balsamic vinigar dressing and tiny new potatoes.
Nutrition Facts : Calories 448.2, Fat 29.2, SaturatedFat 18, Cholesterol 117, Sodium 784.8, Carbohydrate 35.6, Fiber 2.6, Sugar 7.1, Protein 12.5
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