ULTIMATE TRIPLE ONION TART
This is the $400 winner in the Everything Onion Category in the BHG Magazine. This makes 16 appetizer servings.
Provided by cookiedog
Categories Cheese
Time 1h25m
Yield 1 9, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F Let pie crust stand according to package directions.
- In a 12-inch skillet heat butter over medium heat; add onion, leek, shallots, sugar, nutmeg, pepper, and 3/4 teaspoons salt. Cook about 8 minutes or until tender but not browned, stirring occasionally.
- Reduce heat. Stir in cream cheese until melted.
- Stir in Swiss and Monterey Jack cheeses until combined.
- In a large bowl combine eggs and cream. Gradually stir in onion mixture until combined.
- Ease pie crust into 9-inch pie plate; pour onion mixture into pie crust. Fold edge of crust over filling, pleating as necessary.
- Bake, uncovered, about 40 minutes or until crust and top are golden brown and a knife inserted near center comes out clean.
- Cool on a wire rack for 15 to 20 minutes. Cut in 16 wedges. Serve warm.
Nutrition Facts : Calories 277.2, Fat 21.1, SaturatedFat 10.3, Cholesterol 76.1, Sodium 264.8, Carbohydrate 16.2, Fiber 0.5, Sugar 2.1, Protein 5.9
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.
ONION TART
Onion lovers are sure to be asking for second helpings of this appetizing tart-it uses two kinds of onions! Parmesan and feta cheese, nutmeg and hot pepper sauce enhance the flavor nicely. With its quichelike filling, the dish is ideal for a brunch or buffet. -Christine Andreas, Huntingdon, Pennsylvania
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small skillet, saute onions in oil until tender; cool. In a food processor, combine the eggs, feta cheese, salt, pepper, nutmeg and hot pepper sauce; cover and process until smooth. Gradually add cream and milk; process until blended., Brush the inside of crust with mustard. Sprinkle the green onions, chives and sauteed onions over crust. Carefully pour egg mixture over onions. Top with Parmesan cheese. , Bake at 375° for 30-40 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 361 calories, Fat 23g fat (10g saturated fat), Cholesterol 139mg cholesterol, Sodium 627mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.
THE ULTIMATE MAKEOVER: ONION TART
Angela Nilsen reinvents a buffet favourite to make it far healthier - a lovely dish for spring
Provided by Angela Nilsen
Categories Buffet, Lunch, Main course
Time 1h15m
Number Of Ingredients 11
Steps:
- Slice the onions into small, thin, wedge-shaped pieces. Heat the rapeseed oil in a large, preferably non-stick, sauté or deep frying pan. Stir in the onions and fry over a medium heat for about 20 mins. Stir only occasionally so they can cook fairly undisturbed and caramelise underneath. When done, they should be well caramelised and sticky.
- Meanwhile, prepare the base. Heat oven to 190C/170C fan/gas 5 and put in a baking sheet. Put the flour and butter in a bowl with a pinch of salt and rub with your fingers until it resembles rough crumbs. Mix the yogurt and milk, pour it into the flour mixture and work together briefly with a knife until the dough just comes together. Remove from the bowl and gently press together to form a ball. Do not overwork the mixture.
- Roll dough out thinly on a lightly floured surface and use to line a 23cm round, fluted, loose-based flan tin, about 2.5cm depth, pressing it with your fingers into the flutes. Sit the tin on. If the dough is a little sticky, dust your fingers in some flour.
- Beat the eggs in a medium bowl, then stir in the crème fraîche, thyme, mustard and seasoning. Spoon and spread half of the onions into the lined base, season with pepper then scatter over half the cheese. Pour the egg mixture over the top, then scatter over the rest of the onions and cheese. Sit the tin on the hot baking sheet and bake for 25-30 mins until the base and filling are cooked. Remove and cool for about 10 mins, then remove from the tin and serve while fresh and warm.
Nutrition Facts : Calories 309 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.84 milligram of sodium
ULTIMATE ONION TART
This simple quiche is a classic veggie favourite
Provided by Good Food team
Categories Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 1h15m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
- Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
- Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.
Nutrition Facts : Calories 623 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.59 milligram of sodium
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