Beet Caramelised Onion Tart Recipes

CARAMELIZED ONION AND GOAT CHEESE TARTS

Steps:

• In a large heavy-bottomed skillet over medium heat, add the oil and butter. When the butter is melted, add the onions, sugar, and salt, to taste. Cook until the onions begin to brown. Adjust the heat to low and cook slowly, turning often, until the onions are golden brown and caramelized, about 10 to 15 minutes. Remove the onions from the heat and set aside to cool.
• Preheat the oven to 375 degrees F.
• In a bowl combine the goat cheese, egg, cream, and thyme. Pour the mixture into a small resealable plastic food storage bag. Snip off a corner of the bag to use it for piping.
• Lay the pie crusts out flat on a clean surface and with a 2 1/2-inch round cutter cut out 12 circles from each crust. Press them into the cups of the mini-muffin tin. Fill each cup 1/2 way with the cooled onions. Pipe the cheese mixture on top of the onions, filling the cups. Bake the tarts until the filling is set, about 15 to 20 minutes. Let the tarts cool slightly, and then remove them from the muffin tin and serve.

CARAMELIZED ONION TART

Steps:

• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
• Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for about 15 minutes or until golden, stirring often. Season to taste and let cool.
• Unfold the pastry sheet on a lightly floured surface. Roll into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the square with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork.
• Spread the onion mixture over the pastry crust. Top with the gruyere and parmesan cheeses and sprinkle with the chives.
• Bake for 20 minutes or until golden and bubbly. Cool for 5 minutes on a wire rack. Cut into approximately 3 x 2-inch rectangles. Serve warm.

CARAMELIZED ONION TARTLETS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat butter in a skillet over medium heat and stir in onion. Pour in red wine to cover the bottom of the pan and sprinkle with sugar. Cook and stir until onions are tender and translucent, 10 to 15 minutes.
• Combine heavy cream, mozzarella cheese, cayenne pepper, salt, and black pepper in a bowl. Stir into onion mixture.
• Cut pie crusts into 3-inch circles using a cookie cutter. Place circles into the bottom of 12 muffin cups in a muffin tin.
• Spoon onion mixture evenly on top of the tart crusts.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool 10 minutes before popping tartlets out of the muffin tin.

CARAMELIZED ONION TART

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1 tablespoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened., Meanwhile, in a large skillet, cook onions and vinegar in remaining oil over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently. Set aside., Cool the garlic for 10-15 minutes. Squeeze softened garlic into a food processor; add the flour, butter and salt. Cover and process until mixture resembles coarse crumbs. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with a removable bottom. Bake at 350° for 15 minutes., In a food processor, combine the goat cheese, eggs, parsley, salt and pepper; cover and process until blended. Sprinkle 1/2 cup Parmesan cheese into crust; top with basil. Spread goat cheese mixture into crust., Arrange onions over top; sprinkle with remaining Parmesan cheese. Bake for 25-30 minutes or until set.

BEETROOT & RED ONION TARTE TATIN

Steps:

• Heat oven to 200C/180C fan/gas 6. In a bowl, toss the beetroot and onion in 2 tbsp of the oil, the vinegar and sugar. Add the star anise and season well. Heat the rest of the oil in a large, ovenproof non-stick frying pan, then nestle in the veg so that they cover the surface of the pan. Cover with foil and cook in the oven for 45 mins.
• On a well-floured surface, roll the pastry to a thickness of 0.5cm and cut out a circle the same size as your frying pan. Carefully take the pan out of the oven, remove the foil and wiggle the beets and onion around in the pan to make a compact layer. Put the pastry on top, tucking it in all around the edges, then return the pan to the oven and bake for 35 mins or until the pastry has puffed up and is a deep golden brown.
• Slide a palate knife around the edge of the tart, then put a plate on top of the pastry, serving side down. Flip the pan over to turn the tart out onto the plate - be careful not to burn yourself with the handle. Top with the orange zest and a sprinkle of sea salt, then serve with a peppery salad on the side.

BEET & CARAMELISED ONION TART

Steps:

• Heat oven to 180C/160C fan/gas 4. Pulse the flour, oats and butter in a food processor until crumb-like, add the grated carrot and continue to process until the mixture comes together to form a ball. Alternatively rub the butter into the dry ingredients, add the carrots and press together until a ball is formed. Carefully roll out the pastry and line a metal 25cm pizza dish or shallow tart case. Chill.
• Gently cook the onions in oil for about 15-20 mins until beginning to caramelise. Place the beetroot in the pastry case and cover with the onions. Whisk the eggs and milk together, season and pour over the onions and beetroot. Bake in the oven, lowering to 160C/140C fan/ gas 3 after 15 mins, for 40 mins or until firm and golden.

GOAT CHEESE AND CARAMELIZED ONION TARTS

Steps:

• Cut thawed puff pastry into six 3- to 4-inch rounds using a cookie cutter. Roll edges of each pastry slightly to form 6 small tarts. Set aside.
• Heat olive oil in a skillet over medium-high heat; stir in sweet onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bring 1/3 cup balsamic vinegar to a boil in a saucepan. Reduce heat and let simmer until thickened, 5 to 10 minutes. Stir in 2 tablespoons balsamic vinegar and brown sugar. Remove from heat and set aside.
• Divide cooked onions between the 6 tart shells and place on a baking sheet. Sprinkle goat cheese evenly on top of each tart.
• Bake in the preheated oven for 7 minutes. Remove from the oven and drizzle each with balsamic vinegar reduction.
• Return tarts to the oven and continue to bake until cheese is bubbly and tarts are golden brown, about 8 minutes more.

CARAMELIZED ONIONS AND BEETS

Steps:

• Place beets in a Dutch oven; cover with water. Bring to a boil; cover and cook for 35-40 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; cool slightly. Peel and quarter beets; set aside., Meanwhile, in a large skillet, saute onions in butter until tender; add sugar and vinegar. Cover and cook over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently., Add the beets, salt, pepper and reserved cooking liquid to skillet; cover and cook for 5 minutes or until heated through.

ROASTED BEETS WITH CARAMELIZED ONIONS AND FETA

Steps:

• Quarter the beets if they are large, if they are small then just cut in half.
• In a large bowl whisk together cider vinegar, Dijon mustard, black pepper and salt.
• In a slow steady stream whisk in 3 tablespoons olive oil whisking continuously until well combined.
• In a large skillet cook the sweet onions in about 3-4 tablespoons olive oil with 1-2 teaspoons sugar until golden brown (about 15-18 minutes) season with salt and pepper to taste.
• Add the cooked beets, browned onions and feta cheese; to the dressing in the bowl; stir gently to combine.
• Sprinkle with toasted walnuts if desired.
• Delicious!

BEETS AND CARAMELIZED ONIONS WITH FETA

Steps:

• Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.
• Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.

BEET GREENS WITH CARAMELIZED ONIONS

Steps:

• Heat the oil over medium high heat till it stops sizzling.
• Add onions and reduce the heat to medium-low.
• Cook slowly, stirring occasionally, until golden brown and caramelized, about 30 minutes.
• Add the thyme, rosemary, garlic, salt, and pepper, and vinegar stir well to combine.
• Cook for 5-15 more minute.
• Add beet greens just to wilt.