ONION AND CHEESE TART
Steps:
- Make the pastry shell: In a large chilled bowl combine the flour, salt, chilled butter, and the lard or vegetable shortening. Blend together until the mixture resembles coarse meal.
- Pour 3 tablespoons of ice water over the mixture. Toss together lightly and gather the dough into a ball. Add more water until dough holds together. Wrap in plastic and refrigerate at least 1 hour before using.
- Preheat the oven to 400 degrees.
- On a lightly floured surface, roll the dough into a 14-inch round, about 1/8-inch thick. Place the dough in a 9-inch tart pan. Gently press it into the bottom and around the sides of the pan, being careful not to stretch the dough. Trim off the excess dough by rolling the pin over the rim of the pan.
- Line the inside of the tart shell with aluminum foil and fill with beans or pie weights. Blind bake in the middle shelf of the oven for 10 minutes. Remove foil, prick the dough all over with a fork and return to the oven for an additional 10 minutes, or until the shell begins to brown.
- Make the filling: Preheat the oven to 350 degrees. In a heavy 6 to 8-inch skillet, heat the oil over moderate heat until haze forms above it. Add the onions and cook for about 5 minutes, stirring frequently, until they are soft and transparent but not brown. Stir in the paprika and set aside off the heat.
- In a bowl toss together the Gruyere and Emmentaler cheese until thoroughly combined. Spread half the cheese evenly in the baked pastry shell and scatter the onions over it. Cover with the remaining cheese.
- Beat the eggs cream, milk, salt, and nutmeg together with a wire whisk and pour the mixture slowly and evenly over the cheese.
- Bake in the upper third of the oven for 10 minutes. Increase the heat to 425 degrees and bake for an additional 15 minutes, or until the filling has puffed and browned and a knife inserted in the center comes out clean. Remove pan from the oven and remove the tart from the pan.
- Serve hot or at room temperature as a first or main course.
CHEDDAR AND SPRING ONION TART
Great vegetarian option for the Christmas period but also to be enjoyed by everyone.
Provided by tweety_anja
Time 1h30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- For the pastry, put the flour, salt and butter into a food processor and whiz until the mixture resembles fine crumbs. Add the egg yolks and 1 tbsp of iced water and process until the dough just comes together in a ball. Don't over mix. Turn out onto a lightly floured surface and form into a smooth ball.
- Roll out the pastry on the lightly floured surface. After each roll, slide a palette knife underneath the pastry to check it is not sticking. Wrap the pastry lightly over a rolling pin and lift it over a lightly greased 23cm loose-based tart tin. Press down the base and sides so tat no air is trapped underneath. Prick the base a couple of times with a fork, line with cling film or baking paper and cover with dried pulses - rice or baking beans are perfect.
- Place in the oven at 160C/ 320F/gas 3 and bake blind for approx 10 minutes. Remove the paper or cling film and beans or rice and bake for a further 10 minutes. Brush with a little of the beaten egg and return to the oven for approx 5 to seal. Turn up the oven to 170C/ 345F/ gas 4.
- Sprinkle the chopped spring onions and Cheddar over the tart base. Lightly beat the eggs and cream and season with pepper and a little salt. Place the tart onto a baking tray and pour in the eggs and cream to the brim of the pastry case. Carefully slide back into the oven and cook for approx 30 minutes. Check after 20 minutes to make sure that you don't overcook the tart. The top should be just firm to the touch, you don't want it to feel rubbery.
- For the salad dressing, put all the ingredients in a clean jam or dressing jar, shake like crazy and drizzle over the salad leaves.
- Allow the tart to rest for approx 10 minutes, then carefully slide it out of the tart tin. Serve a generous portion per person with a big pile of dressed salad.
IRISH CHEDDAR SPRING ONION BISCUITS
By layering and folding the cheese into the dough, à la puff pastry, we get all the cheesy flavor without making the biscuit too dense.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk self-rising flour and baking soda together in a mixing bowl. Add cold butter and cut it into flour with a pastry blender until texture resembles coarse crumbs, 5 to 7 minutes. Make a well in the center of the flour mixture and pour in the buttermilk. Stir with a fork just until mixture starts to come together to form a shaggy dough.
- Transfer dough to a floured work surface. Press into a roughly shaped rectangle. Fold into thirds using a bench scraper. Press again into a rectangle. Flour surface if the dough seems sticky. Roll dough with a rolling pin to 1/2-inch thickness. Sprinkle with half of the shredded cheese and half of the green onions. Fold dough into thirds. Dust with flour, if necessary, and roll out again to about 1/2-inch thickness. Top with remaining cheese and green onions. Fold into thirds and roll out again to about 1/2 inch thickness. Cut biscuits with a 2- or 3-inch biscuit cutter.
- Transfer biscuits to prepared baking sheet. Brush lightly with buttermilk. Sprinkle tops with about a teaspoon of grated cheese.
- Bake in preheated oven until cooked through and golden brown, about 20 minutes. Transfer to a rack to cool.
Nutrition Facts : Calories 317.8 calories, Carbohydrate 32.8 g, Cholesterol 46.7 mg, Fat 17.2 g, Fiber 1.2 g, Protein 7.7 g, SaturatedFat 10.7 g, Sodium 768.3 mg, Sugar 1.7 g
CHEESEBOARD & ONION TART
Use up remnants of cheese in this delicious tart - a mixture of blue, creamy and cheddar works well
Provided by Jane Hornby
Time 1h20m
Number Of Ingredients 8
Steps:
- Put the flour, butter and salt into the bowl of a food processor, then pulse until the mix looks like fine crumbs. Splash in 4 tbsp cold water, then pulse to a dough. Turn onto a lightly floured surface, shape into a smooth disc, then wrap and chill for at least 10 mins. Heat oven to 200C/fan 180C/gas 6.
- Roll pastry out on a floured surface until large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, leaving any excess pastry overhanging. Line with baking paper, then fill with baking beans. Bake on a baking sheet for 15 mins. Take out the paper and beans, then bake for 10 mins more until pale golden and cooked. Use a serrated knife to trim the pastry level with the tin - resting the knife flat on the edge of the tin will help achieve an even finish.
- While the pastry cooks, soften the onions in the oil over a medium heat for 10 mins until golden. Beat the eggs and cream together, then season to taste. Crumble up the hard cheeses and chop or pull the creamy cheese into small pieces. Scatter the cheese into the pastry case, add the onions, then pour in the egg mix. Turn the oven down to 160C/fan 140C/gas 3 and bake for 40 mins until set and lightly golden.
Nutrition Facts : Calories 603 calories, Fat 49 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Protein 13 grams protein, Sodium 1.18 milligram of sodium
SCOTTISH CHEDDAR CHEESE AND SPRING ONION TEA-TIME SCONES
Another one of my Scottish grandmother's recipes! I have several cheese scone recipes posted on Zaar, but this one is one of my favourites. Spring onions are also called green onions or scallions. My mum still makes these regularly and serves them filled with cream cheese (Boursin is great!) and cooked ham, a tea-time scone sandwich! Try to use a mature Scottish cheddar - my favourite comes from the Isle of Mull, but any mature farmhouse cheddar cheese will work. Another idea is to make mini versions of these scones for delightful appetisers, spread them with a filling of your choice - very welcome with a chilled wine or sherry!
Provided by French Tart
Categories Scones
Time 35m
Yield 8 Cheese and Spring Onion Scones, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to Gas Mark 6, 400F or 200C Grease or butter a large baking/cookie tray.
- Sift flour and mustard powder, or cayenne pepper, into a bowl. Rub in the butter until it resembles fine breadcrumbs.
- Add just over three-quarters of the cheese and the chopped spring onion, and mix well. Stir in the eggs and yogurt; I have suggested between 2 and 4 tablespoons of yoghut, add it a tablespoon at a time to get the right consistency. The dough will be very soft. Knead very lightly on a WELL floured surface.
- Pat out dough to about 2.5cm (1in) deep and cut out about 5 scones. Knead the trimmings and pat out, then cut out another 2-3 scones. Put the scones on the baking sheet and sprinkle with the rest of the cheese, and more cayenne, if you like.
- Bake for 20 - 25 minutes until golden brown and risen. Remove from oven and allow to cool for 15 to 30 minutes.
- Best served warm with butter and a sliver of cheese, or spread with cream cheese and ham.
- Tip: Use a larger cutter to make bigger scones, then serve them with spinach and a poached egg on top. Bake them for slightly longer.
- To freeze: cool and pack in polybag. Seal, label and freeze. Use within 2 months. Thaw at room temperature. Warm through in the oven for serving.
Nutrition Facts : Calories 306.5, Fat 19.6, SaturatedFat 12, Cholesterol 88.5, Sodium 619.8, Carbohydrate 21.9, Fiber 0.9, Sugar 0.6, Protein 10.5
SUZANNE'S SPRING ONION AND MOREL TART
Suzanne Goin, executive chef and co-owner of Lucques restaurant in Los Angeles, prepares a savory onion and mushroom tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees with rack in center. In the bowl of a food processor fitted with the steel blade, puree ricotta until smooth. Add one egg yolk, and 1/2 tablespoon olive oil. Pulse to combine. Transfer to a small bowl, and fold in creme fraiche, 1/8 teaspoon salt, and a pinch of pepper. Set aside.
- Heat 1 tablespoon oil in a large skillet over high heat. Add half of the mushrooms, 1/4 teaspoon salt, a pinch of pepper, and 1 teaspoon thyme. Cook, stirring occasionally, until all the released liquid has evaporated, 3 to 4 minutes. Stir in 1 tablespoon butter, and continue to cook until mushrooms are tender and slightly crisp, about 2 minutes more. Transfer to a medium bowl. Repeat process with remaining mushrooms.
- While the mushrooms are cooking, prepare the onions: Cut the white bulbous part of the onions into 1/2-inch wedges. Slice enough of the greens across on the diagonal to equal 1/2 cup; set aside. Discard the remaining greens.
- Heat the remaining 2 tablespoons butter over low heat. Add the onion wedges, remaining 1 teaspoon thyme, 1/4 teaspoon salt, and a pinch of pepper. Cook until soft and just beginning to color, about 2 minutes. Be sure not to stir onions too much during cooking so they hold their shape. Remove from heat, and let stand in pan until cool to the touch.
- Make an egg wash: In a small bowl, whisk together the remaining egg yolk and 1 tablespoon water. Lightly dust a work surface with flour. Roll out puff pastry 1/4 inch thick. Using a pastry wheel, cut into an 8-by-12-inch rectangle, reserve scraps for another use. Transfer to a baking sheet. Score the edge of the tart by running a sharp knife around the perimeter of the pastry 1/4 inch from edge, cutting only halfway through dough. Brush edges of tart with egg wash.
- Spread ricotta mixture evenly within the borders of the scoring. Scatter half of the mushrooms over the ricotta. Lay the Cantal slices evenly over the mushrooms. Gently combine the remaining mushrooms with the cooled onions and the sliced onion greens. Scatter this mixture evenly over the cheese. Can be made ahead up to this point and refrigerated for up to 1 day.
- Bake until cheese is bubbly and crust is golden brown, about 24 minutes, turning once after 12 minutes. Remove from oven, let rest for 1 to 2 minutes. Cut into 6 slices. Serve with parsley salad.
NEW POTATO, SPRING ONION & MONTGOMERY CHEDDAR QUICHE
Chef Tom Kerridge shares a larger version of a dainty tartlet he serves on his lunch menu at the Hand & Flowers in Marlow
Provided by Tom Kerridge
Categories Side dish
Time 1h35m
Number Of Ingredients 10
Steps:
- Sift the flour and a pinch of salt into a large bowl. Add the butter and rub in until it resembles breadcrumbs. Stir in the icing sugar, egg yolk and 3 tbsp cold water, then quickly bring together to form a firm dough. Wrap well in cling film and allow to rest for 20 mins in the fridge.
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and line a deep 23cm tart tin. Cover with baking parchment and fill with baking beans. Cook for 20 mins, then remove the paper and beans and cook for 5-10 mins more until the tart case is pale and sandy in texture (see p14 for tips on making and baking pastry).
- Remove and turn the oven down to 160C/140C fan/gas 2. Spread the base of the tart with the potatoes, onions and cheddar. Whisk together the eggs, milk and cream, then season. Pour into the tart case and cook for 40-45 mins or until just set. Remove, cool on a wire rack then serve.
Nutrition Facts : Calories 583 calories, Fat 45 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 0.98 milligram of sodium
CHEESE AND SPRING ONION TART
Perfect picnic receipe
Provided by tweety_anja
Time 1h25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Roll out the pastry on a floured surface and line a 22cm round x 2.5cm deep, loose-bottomed fluted flan tin, gently pressing the pastry into flutes. Trim edges. Prick the base with a fork, then chill for 10 minutes. Preheat oven to 200C/ 180C fan/ Gas 6.
- Line the pastry case with foil, fill with baking beans, place on a baking sheet and bake for 20minutes until the pastry has set. Remove foil and beans and bake for another 5 minutes, until just turning pale golden.
- For the filling, heat the oil in a frying pan and stir-fry the spring onions for 3-4 minutes. Blend the mustard and creme fraiche together, then gradually mix in the eggs. Stir in the milk, then season. Tip all but a handful cheese and all the spring onions into pastry case. Scatter over 1.5 teaspoons of tarragon. Pour in the egg mixture, then scatter over the remaining cheese.
- Lower the oven to 190C/ 170C fan/ Gas 5, then bake the tart for 25-30 minutes, until softly set. Remove and allow it to sit for about 15 minutes. Lay the halved tomatoes cut-side up on a baking tray. Drizzle with a little of olive oil, scatter over the remaing tarragon and a grinding of pepper. Roast for about 8-10 minutes, or until just starting to burst. Serve the tomatoes with the tart, with some green salad on the side.
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.
PEA & SPRING ONION TART
Bake mature cheddar or Beaufort cheese into your pastry base and fill with a creamy pea mix with nutmeg and spring onions
Provided by Mary Cadogan
Categories Lunch, Main course
Time 1h20m
Yield Cuts into 12 squares
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. To make the pastry, tip the flour and butter into a food processor, and pulse until the mixture resembles fine breadcrumbs. Add the cheese and pulse to combine. Add 2-3 tbsp cold water and mix to a firm dough.
- Tip the dough out onto a lightly floured surface and knead briefly. Roll out and line a 30 x 20cm rectangular tin (or a 26cm round flan tin) - no need to trim the pastry edges. Chill for 15 mins, then line with baking parchment, fill with baking beans and blind-bake for 10 mins. Remove the parchment and beans, and bake for a further 10 mins until biscuity brown. Trim off excess pastry using a small sharp knife.
- Reduce oven to 180C/160C fan/gas 4. Melt the butter in a frying pan, add the spring onions and gently fry for a couple of mins until softened. Add the peas, season and cook gently, stirring occasionally, for a further 5 mins. Tip into the food processor with the milk and work to a purée.
- Beat the eggs in a large bowl, then beat in the crème fraîche, nutmeg, half the cheese, the pea purée and seasoning. Pour into the pastry case and sprinkle with the remaining cheese. Bake for 25-35 mins until the filling is firm and lightly browned.
Nutrition Facts : Calories 287 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
More about "cheddar and spring onion tart recipes"
CHEDDAR AND ONION TART RECIPE | GOOD FOOD
From goodfood.com.au
Servings 6-8Total Time 45 minsCategory Main-Course
- Melt the butter in a large, heavy-based pan and cook the onions slowly, for about 30 minutes, stirring occasionally until soft and caramelised. Set aside to cool.
- Beat the eggs, cream and some seasoning together in a medium bowl. Add half the cheese and stir through.
- Spread the onion mixture evenly across the base of the pastry shell. Pour in the egg mixture and sprinkle over the remaining cheese.
CHARRED SPRING ONION TART WITH RICOTTA AND CHEDDAR
From elizabethchloe.com
5/5 (5)Category LunchCuisine VegetarianCalories 595 per serving
WHAT WE’RE MAKING: CHEDDAR AND GRILLED SPRING ONION …
From thescoutguide.com
Estimated Reading Time 2 mins
MATURE CHEDDAR CHEESE ROSEMARY AND RED ONION TART RECIPE
From pongcheese.co.uk
CARAMELIZED FRENCH ONION TART | THE RECIPE CRITIC
From therecipecritic.com
BEST ONION TART RECIPE - HOW TO MAKE ONION TART
From goodhousekeeping.com
EASY CHEESE AND ONION TART RECIPE - EAT SOMETHING SEXY
From eatsomethingsexy.com
MARTHA'S CHEDDAR, BALSAMIC & RED ONION TART RECIPE - WAITROSE
From waitrose.com
SMOKED CHEDDAR AND ONION TARTS RECIPE - FOOD REPUBLIC
From foodrepublic.com
CARAMELIZED SPRING ONION AND GRUYERE TART | CANADIAN LIVING
From canadianliving.com
GOAT CHEDDAR CRUSTED PEPPER ONION TART | FOODLAND ONTARIO
From ontario.ca
CARAMELIZED ONION CHEDDAR TART - COOKING MANIAC
From cookingmaniac.com
ONION TART WITH ROCKET AND CHEDDAR - THE HAPPY FOODIE
From thehappyfoodie.co.uk
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
INCREDIBLE CHEDDAR CHEESE TARTS | JULIE BLANNER
From julieblanner.com
MATURE CHEDDAR CHEESE & ONION TART
From cathedralcitycheese.ca
CHEESE AND ONION TART RECIPE. - YOUTUBE
From youtube.com
CARAMELIZED ONION TART RECIPE - THE BOSSY KITCHEN
From thebossykitchen.com
CHEDDAR CHUTNEY TARTS - A WELL SEASONED KITCHEN
From seasonedkitchen.com
CARAMELISED ONION TART RECIPE | DELICIOUS EVERYDAY
From deliciouseveryday.com
EASY SPRING ONION RECIPES | OLIVEMAGAZINE
From olivemagazine.com
RECIPE: HUGH FEARNLEY-WHITTINGSTALL’S LETTUCE, GREEN ONION
From thekitchn.com
TOMATO, ONION AND CHEDDAR TART | HOMEMADE TART RECIPES | SBS FOOD
From sbs.com.au
CLASSIC ONION TART RECIPE | SARAH RAVEN
From sarahraven.com
CRAB TART RECIPE WITH CHEDDAR - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHEDDAR CHEESE, ONION, AND BACON TARTS RECIPE - WISCONSIN CHEESE
From wisconsincheese.com
ONION AND FETA CHEESE TART RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
MARCUS WAREING’S ROASTED ONION TARTE TATIN WITH CHEDDAR …
From deliciousmagazine.co.uk
CARAMELIZED ONION BACON TARTS - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
EASY QUICHE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
NEW POTATO, SPRING ONION & CHEDDAR QUICHE - MUM IN THE …
From muminthemadhouse.com
LITTLE GEM TART WITH KEEN’S CHEDDAR, SPRING ONIONS AND FLAT …
From theguardian.com
CARAMELISED RED ONION & CHEESE TART - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
CHEESE AND ONION TART - THE WASHINGTON POST
From washingtonpost.com
SAVORY APPLE TART WITH CARAMELIZED ONIONS AND CHEDDAR
From elletalk.com
CHEESEBOARD TART RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SPRING ONION AND MUSTARD TART | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love