Savory Cheesy Onion Tart Recipes

CHEESE AND ONION TART

Steps:

• For crust: Preheat oven to 400F.
• Combine flour and salt and cut in butter and Crisco until mixture resembles coarse meal.
• Add 3 tblsps ice water and combine until it forms a ball.
• Flatten into a 6 inch disk and chill it, wrapped in plastic wrap, for 1 hour.
• Roll out to 1/8 inch thick on lightly-floured surface and fit into a 9 inch tart pan.
• Trim edge and prick all over with a fork.
• Bake in middle of oven for 10 minutes.
• Let cool.
• Maintain oven temperature.
• For filling: Cook onion in butter over moderately-low heat until softened.
• Mash blue cheese with half and half and stir in eggs, Cheddar, onion and salt and pepper to taste.
• Pour into shell and bake for 10 minutes.
• Reduce oven temperature to 350F and bake 25 minutes longer.

CHEESY VEGETABLE GARDEN TART

Steps:

• Preheat oven to 400°. In a large bowl, mash Boursin cheese with a fork. Add Parmesan, sour cream and zest; beat until smooth and creamy., On a lightly floured surface, unfold puff pastry. Roll into a 13x11-in. rectangle. Transfer to a parchment-lined baking sheet. Prick pastry several times with a fork. Using a sharp knife, score a 1/2 in. border around edges of pastry sheets (do not cut through). Spread Boursin mixture evenly over center of pastry., Arrange vegetables and herbs over cheese mixture as desired. Brush vegetables with olive oil. Brush edge of pastry with egg; sprinkle with sesame seeds, if desired. Bake until pastry is puffed and golden brown, 15-20 minutes. Cool 10 minutes before serving. Refrigerate leftovers.

SAVORY CHEESY ONION TART

Steps:

• For the pastry: prepare your favorite pastry recipe and chill in the fridge for 30 minutes.
• Roll the dough between two pieces of wax paper into a 13-inch round and about 1/4-inch thick.
• Place the dough into a 9-1/2 inch tart pan with a removable bottom; trim any excess dough, leaving about 1/2-inch overhang.
• Fold the excess dough over the sides (if the dough is too soft to work with, refrigerate for about 20 minutes or freeze for 10 minutes).
• Prick the bottom of the shell all over with a fork.
• Line crust with foil and fill with dried beans.
• Bake in a 400° oven for 20 minutes or until very lightly coloured.
• Remove from oven and remove foil with the dry beans; set aside.
• Reduce the oven temperature to 350°.
• For the filling: cook the bacon in a large skillet over medium heat until crisp; remove and set on paper towel.
• Drain all fat but about 2 tablespoons.
• Add the oil to the skillet, and heat to medium heat.
• Add in onions and garlic; saute for about 15 minutes or until soft, stirring more frequently towards the end of cooking time.
• Add in sliced mushrooms, rosemary, salt and pepper to skillet; cook for about 10 minutes, or until mushrooms are tender and onions are light golden brown in colour; remove from heat.
• Chop the bacon and add to the onion mixture.
• Combine both cheeses in a bowl and sprinkle half of the cheese into the bottom of the tart shell.
• Spoon the onion mixture over top of the cheese.
• Sprinkle with remaining cheese.
• Bake for about 25 minutes, or until the cheese is golden.
• Serve hot or at room temperature.
• Delicious!