FRENCH ONION TART
Provided by Claire Robinson
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- On a work surface, roll the puff pastry into a roughly 10 by 16-inch rectangle. With a sharp knife, trim uneven edges to make a perfect rectangle. Evenly cut off the outer 1 inch of each side of the rectangle in strips; put the puff sheet on the baking sheet. Dip your finger in water and run around the top edges of the rectangle and replace the removed strips of pastry along the edges of the sheet, pressing lightly to adhere. With a fork, pierce the interior of the tart shell to prevent rising; do not pierce the adhered edges. Bake until the outer edges have puffed and are golden in color; about 15 minutes. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add onions and thyme sprigs and season well with salt and pepper, to taste. Cook, stirring occasionally, until the onions begin to brown. Add the stock, a tablespoon at a time, as the pan gets dry, scraping and stirring the brown bits that are stuck to the bottom oft the pan. When the onions are caramelized to a dark golden color, remove from the heat and discard the leafless thyme sprigs (the leaves fall off while cooking).
- When ready to serve, preheat the oven to 350 degrees F. Evenly spread the caramelized onions on the cooked pastry shell and heat in the oven until warmed through, 5 to 7 minutes. Remove from oven, to a cutting board and cut into wedges. Arrange on a serving platter and garnish each wedge with a sprig of fresh thyme. Serve immediately and enjoy!
SAUTEED ONIONS AND PEPPERS
Steps:
- Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
- Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.
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.
ONION TART WITH SHERRY PEPPERS SAUCE
This is an excellent dish, perfect for appetizers or brunch.
Time 4h
Yield 4
Number Of Ingredients 14
Steps:
- Preparation: For the Shell: Preheat oven to 375°F. In a large bowl blend together the flour, butter, shortening and salt until it resembles meal. Add 4 tablespoons ice water. Toss the mixture until water is incorporated, and form dough into a ball. Chill it, wrapped well and flattened slightly, for 1 hour. Roll out dough 1/8 inch thick on a lightly floured surface. Fit it into an 11-inch tart pan with a removable fluted rim, leaving a 1-inch overhang, and fold the overhang inward, pressing it against the side of the shell so the dough stands slightly above the edge of pan. Prick the bottom of shell lightly with a fork and chill the shell for 30 minutes. Line shell with foil, fill it with the rice, and bake in the lower third of preheated oven for 20 minutes. Remove the foil and rice carefully, bake the shell for 5 to 7 minutes more, or until it is pale golden. Let it cool in the pan on a rack. Shell may be made one day in advance and kept covered at room temperature. For the Filling: In a Dutch oven, cook the onions in the olive oil, covered, over medium-high heat, stirring occasionally, for 15 minutes. Remove the cover, and cook the onions over medium heat, stirring occasionally, for 1 hour, or until they are golden. Sprinkle in the flour and cook the mixture, stirring, for 1 minute. Remove Dutch oven from heat. Stir in 1 cup of the half-and-half and combine the mixture well. In a large bowl, whisk together the eggs, the remaining 1 cup half-and-half, Sherry Peppers Sauce (or White Worcestershire), salt and thyme. Add the onion mixture, and combine filling well. Put the baked shell on a baking sheet, pour the filling into it, and bake the tart in the middle of a preheated 375°F oven for 30 to 35 minutes, or until it is set. Let the tart cool in the pan on a rack for 15 minutes. Serve the tart warm with Tomato Basil Relish (recipe follows) garnished with basil sprigs. Serves 4 to 6. For Tomato Basil Relish: In a bowl, combine 2 large ripe seeded and chopped tomatoes, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, and salt and pepper, to taste. Stir in 1/4 cup finely chopped fresh basil leaves. Relish may be made 2 hours in advance and kept covered and chilled. Makes about 2-1/2 cups.
ONION TART WITH SHERRY PEPPERS SAUCE
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- In a large bowl blend together the flour, the butter, the shortening, and the salt until the mixture resembles meal. Add 4 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Chill the dough, wrapped well and flattened slightly, for 1 hour. Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into an 11-inch tart pan with a removable fluted rim, leaving a 1-inch overhang, and fold the overhang inward, pressing it against the side of the shell so the dough stands slightly above the edge of the pan. Prick the bottom of the shell lightly with a fork and chill the shell for 30 minutes. Line the shell with foil, fill the foil with the rice, and bake the shell in the lower third of a preheated oven for 20 minutes. Remove the foil and rice carefully, bake the shell for 5 to 7 minutes more, or until it is pale golden, and let it cool in the pan on a rack. (The shell may be made 1 day in advance and kept covered at room temperature).
- In a heavy kettle cook the onions in the oil, covered, over moderately high heat, stirring occasionally, for 15 minutes. Uncover the kettle and cook the onions for moderate heat, stirring occasionally, for 1 hour, or until they are golden. Add the flour, cook the mixture, stirring, for 1 minute, and remove the kettle from the heat. Stir in 1 cup of the half-and-half and combine the mixture well. In a large bowl whisk together the eggs, the remaining 1 cup half-and-half, the Sherry Peppers Sauce, the salt, and the thyme, add the onion mixture, and combine the filling well.
- Put the shell on a baking sheet, pour the filling into it, and bake the tart in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until it is set. Let the tart cool in the pan on a rack for 15 minutes. Serve the tart warm with the tomato basil concassé garnished with the basil sprigs.
- In a bowl combine well the tomatoes, the oil, the vinegar, and salt and pepper to taste and stir in the basil. (The concassé may be made 2 hours in advance and kept covered and chilled). Makes about 2 1/2 cups.
RED ONION TART
Sweet red onion and roasted piquillo peppers flavor a creamy custard baked in a lemon-infused yeast dough base.
Provided by Syd
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 2h5m
Yield 8
Number Of Ingredients 17
Steps:
- Sprinkle the yeast and sugar over 1/2 cup of warm water in a large bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Beat in 1 egg and butter. Gently stir in the flour, salt, and lemon zest until the dough has pulled together. Gather the dough into a ball, then place in a lightly oiled bowl. Turn dough ball to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
- Punch down the dough, and place in a 10-inch tart pan with a removable bottom. Spread dough out from the center using fingers. The dough should be thinner in the center and thicker at the edges. Chill in the refrigerator for 20 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle chilled tart shell with Gouda and Parmesan cheeses. Arrange the cooked onion and piquillo peppers decoratively over the cheese. Beat 2 eggs and heavy cream with the mustard in a bowl; pour egg mixture over the onion and cheese.
- Bake in the preheated oven until the crust is golden brown and the custard has set, 30 to 45 minutes.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 33.5 g, Cholesterol 163.8 mg, Fat 29 g, Fiber 1.6 g, Protein 13.6 g, SaturatedFat 17.2 g, Sodium 760 mg, Sugar 1.1 g
ROASTED BELL PEPPER AND ONION TART
Categories Milk/Cream Egg Onion Bake Vegetarian Bell Pepper Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and seal. Let stand 10 minutes. Peel and seed peppers. Cut into 1/3-inch-wide strips.
- Heat oil in heavy large skillet over medium heat. Add onion and sauté until just beginning to color, about 12 minutes. Transfer to bowl and cool. (Bell peppers and onion can be prepared 1 day ahead. Cover separately and refrigerate.)
- Preheat oven to 425°F. Remove crust from box. Let stand at room temperature 15 minutes to soften. Unfold crust; peel off top plastic sheet. Press out fold lines. If crust cracks, wet fingers and push edges together to seal. Sprinkle 1 teaspoon flour over surface of crust. Place crust, floured side down, in 9-inch-diameter tart pan with removable bottom; peel off second plastic sheet. Fold crust edge in, forming double-thick sides. Pierce dough all over with fork. Bake until light golden, about 10 minutes. Cool crust. Reduce oven temperature to 400°F.
- Arrange onion in crust. Top with bell pepper strips. Sprinkle with basil. Whisk cream, eggs, salt and pepper in medium bowl to blend. Pour custard over vegetables. Bake tart until custard sets, about 20 minutes. Cool tart 5 minutes in pan on rack. Remove pan sides. Cut tart into wedges and serve warm.
CARAMELIZED ONION AND ROASTED RED PEPPER TART
Mmm--what a flavor combo. You can shortcut this by using puff pastry or any other pastry dough, but it will change the nutrition information. Prep time includes both dough risings. Both the onion and pepper mixtures can be prepared a day ahead. From cooking light: CALORIES 192(20% from fat); FAT 4.2g (sat 0.6g,mono 2.6g,poly 0.6g); PROTEIN 5.6g; CHOLESTEROL 0.0mg; CALCIUM 32mg; SODIUM 581mg; FIBER 4.1g; IRON 2mg; CARBOHYDRATE 34.3g
Provided by MarraMamba
Categories Savory Pies
Time P1DT20h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Dough:.
- Dissolve yeast and honey in warm water in a large bowl; let stand for 5 minutes.
- Lightly spoon flours into dry measuring cups, and level with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until bubbly.
- Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt.
- Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
- Topping:.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently.
- Remove from heat. Discard thyme sprigs and bay leaves.
- Preheat broiler.
- While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop.
- Preheat oven to 425°F.
- Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper. Sprinkle with black pepper. Bake at 425°F for 25 minutes or until the crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8 squares, and cut each square in half diagonally. Garnish with thyme sprigs, if desired.
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.
RED PEPPER AND CARAMELIZED ONION SAUCE
Make and share this Red Pepper and Caramelized Onion Sauce recipe from Food.com.
Provided by dicentra
Categories Onions
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large heavy skillet over low heat; stir in onion.
- Saute onion over low heat until very soft and golden, about 7 minutes.
- Stir in peppers; turn heat to medium and saute until peppers wilt and edges begin to brown, about 5 minutes.
- Stir in garlic; saute 1 minute.
- Add parsley and sprinkle with salt and pepper. Toss with the hot pasta.
Nutrition Facts : Calories 448.9, Fat 28.3, SaturatedFat 3.9, Sodium 9.6, Carbohydrate 47.4, Fiber 9.2, Sugar 8.3, Protein 5.2
ONION GRUYERE TART
Provided by Marian Burros
Categories dinner, appetizer, main course
Time 1h40m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Cut onions into slices about 1/4 inch thick. Chop coarsely.
- Heat butter and oil in heavy skillet. Add onions and cook, covered, over medium heat about 10 minutes, or until onions are limp and begin to render liquid. Add pinch of sugar.
- Uncover onions and cook over medium-high heat 30 to 45 minutes. Stir frequently with a wooden spoon or spatula to scrape up brownings in pan. The onions should be a deep brown and reduced to a small mass. They must be watched carefully and stirred to prevent scorching and to ensure even browning.
- Transfer onions to a bowl. Add wine to skillet and boil, scraping up pan brownings, until liquid is reduced to a thick glaze. Add glaze to onions, along with salt, nutmeg, cream and egg. Adjust seasoning. (Dish may be prepared to this point a day in advance and refrigerated.)
- Preheat oven to 375 degrees.
- Grate cheese and distribute half of it on bottom of chilled pastry shell in pastry tin. Distribute onion mixture evenly over cheese; top with remaining cheese.
- Bake 40 to 45 minutes. If top browns too much, reduce heat slightly toward the end. Serve as a first course, warm or at room temperature. Tart can be made a few hours ahead, but do not refrigerate.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 27 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 423 milligrams, Sugar 4 grams, TransFat 0 grams
More about "onion tart with sherry peppers sauce recipes"
ALSATIAN ONION TART - RECIPE - FINECOOKING
From finecooking.com
CHICKEN WITH SHERRY-ONION SAUCE AND ALMONDS RECIPE
From eatsmarter.com
WELOVEGOD.ORG - SHARE YOUR RECIPE! - ONION TART WITH SHERRY …
From freegroups.net
ONION TART ONION TART - JULIE BLANNER
From julieblanner.com
ONION TART WITH SHERRY PEPPERS SAUCE - BIGOVEN.COM
From bigoven.com
FRENCH ONION SOUP TARTE TATIN RECIPE - SERIOUS EATS
From seriouseats.com
SHERRY PEPPER SAUCE - RECIPES - PAGE 5 | COOKS.COM
From cooks.com
SAVORY ONION TART - TIFFANI THIESSEN
From tiffanithiessen.com
FRENCH ONION TART - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.com
FRENCH ONION TART RECIPE | MASALAHERB.COM
From masalaherb.com
PEPPER & ONION TART - THE KITCHEN SOFA
From thekitchensofa.com
THE ULTIMATE FRENCH ONION TART RECIPE (TARTE à L'OIGNON)
From ashleyabroad.com
CARAMELIZED ONION TART RECIPE - THE BOSSY KITCHEN
From thebossykitchen.com
FRENCH ONION TARTS | HAUTE PEPPER BITES
From hautepepperbites.com
ONION TART WITH SHERRY PEPPERS SAUCE ARCHIVES – BAKER RECIPES®
From bakerrecipes.com
TH3LADIES.COM - TH3LADIES.COM
From th3ladies.com
MUSHROOM, PEPPER, AND ONION TART WITH ‘NDUJA - FUNKYFOODS
From funkyfoods.blog
ASTRAY RECIPES: ONION TART WITH SHERRY PEPPERS SAUCE
From astray.com
SHERRY PEPPER SAUCE - RECIPES - PAGE 4 | COOKS.COM
From cooks.com
115 EASY AND TASTY ONION TART RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
ONION TART WITH SHERRY PEPPERS SAUCE RECIPE
From bakerrecipes.com
ONION TART WITH PARSLEY SAUCE - THE TELEGRAPH
From telegraph.co.uk
CLASSIC ONION TART RECIPE | SARAH RAVEN
From sarahraven.com
EASY TALEGGIO, SWEET PEPPERS AND CARAMELIZED ONION TART – RECIPE!
From genabell.com
FRENCH ONION TARTLETS (AN EASY 30 MINUTE APPETIZER)
From cheesecurdinparadise.com
DOLLY'S RECIPE: ONION TART WITH SHERRY PEPPERS SAUCE
From dollyrecipe.blogspot.com
PENNE PASTA WITH SAUSAGE, PEPPERS & ONIONS - SHERRY BABY RECIPES
From sherrybabyrecipes.com
CARAMELIZED SHERRY ONIONS RECIPE | COOKING LIGHT
From cookinglight.com
PEPPER AND RED ONION PUFF PASTRY TART - LITTLE WHISK
From little-whisk.com
CARAMELIZED ONION AND ROASTED RED-PEPPER TART RECIPE
From myrecipes.com
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