A CLASSIC CHEESE AND ONION FLAN
Steps:
- Gather the ingredients.
- Place the flour, butter (or butter and lard mix), and salt into a large, roomy mixing bowl. Rub the butter into the flour until it resembles sand.
- Add the water a little at a time and bring the mixture together to create a soft dough.
- Form the pastry into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
- While the pastry is resting, prepare the filling.
- Heat the butter and oil in a saucepan. Once melted, add the sliced onion and sauté over medium heat to soften (but not brown). Place the softened onion onto a dinner plate and leave to cool.
- Preheat the oven to 400 F / 204 C. Roll the pastry to 5 millimeters thickness and line a greased, 10-inch loose-bottomed tart tin. Chill in the refrigerator while you make the remaining filling.
- Put the eggs into a large measuring jug and whisk them. Add the cooled onion, grated cheese, and parsley. Stir in the milk. Season with a little salt and black pepper.
- Take the pastry case from the refrigerator, place it on the middle shelf of the preheated oven, and carefully pour in the egg-cheese mixture until it is two-thirds full. Do not overfill as the flan will rise while cooking.
- Bake for 25 to 40 minutes until the top is golden brown and set, but not completely solid when gently pressed in the center.
- Remove from the oven and rest for 5 minutes before serving.
- The flan is lovely warm but can also be eaten cold.
Nutrition Facts : Calories 487 kcal, Carbohydrate 30 g, Cholesterol 199 mg, Fiber 1 g, Protein 12 g, SaturatedFat 18 g, Sodium 254 mg, Sugar 3 g, Fat 35 g, ServingSize Serves 6, UnsaturatedFat 0 g
TOMATO AND GOAT CHEESE TARTS
Provided by Ina Garten
Categories appetizer
Time 55m
Yield 4 individual tarts
Number Of Ingredients 11
Steps:
- Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
- Preheat the oven to 425 degrees F.
- Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
- Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
- Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
- Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.
TOMATO, ONION AND CHEESE FLAN
If you like flans, then this recipe is sure to please. Easy to make and has a variety of nice ingredients.
Provided by Pietro
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut onion into eight wedges. Place on an oiled oven tray and bake uncovered in a 240 degree celsius oven for 15 minutes.
- Cut tomatoes in half and remove seeds. Add tomatoes and crushed garlic to onion, drizzle with olive oil and bake for further 15 minutes or until vegetables are soft and browned lightly.
- Arrange tomato and onion mixture on the base of an oiled shallow 26cm round flan dish.
- Add bocconcini, basil and half of the parmesan cheese.
- Whisk eggs, flour, salt and pepper in a large bowl until combined. Gradually whisk in milk.
- Pour the egg mixture over the vegetable mixture in the flan dish. Sprinkle with remaining parmesan cheese.
- Bake uncovered in a 160 degree celsius oven for about 1 hour or until flan is just set.
- Serve with a green salad.
Nutrition Facts : Calories 225.7, Fat 13.9, SaturatedFat 6.4, Cholesterol 187.2, Sodium 604.2, Carbohydrate 11, Fiber 1.7, Sugar 4.2, Protein 14.7
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.
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.
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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