PROVENCAL ONION TART
This quick take on the Provencal pizza-like tart known as pissadaliere is topped by sauteed onions, slivered Nicoise olives, fresh thyme, and anchovies. Puff pastry makes a fast and easy alternative to traditional bread or pastry doughs when making it or other tarts: Once the sheets have thawed, roll them out and sprinkle with your choice of toppings, then pop in the oven and you're done. This recipe originally appeared inMartha Stewart's Appetizers (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Melt butter with oil in a medium skillet over medium-high heat. Add onions and thyme, and cook, stirring occasionally, until onions are golden and soft, about 10 minutes.
- On a lightly floured surface, roll out pastry to an 8 1/2-by-15-inch rectangle, trimming edges to make them straight. Place on a parchment-lined baking sheet, transfer to oven, and immediately reduce oven temperature to 400 degrees. Bake until pastry just begins to puff, about 12 minutes.
- Arrange onions in a single layer over pastry, leaving a 1-inch border all around. Top with olives and anchovies (if desired). Bake 15 minutes. Reduce oven temperature to 375 degrees, and continue baking until tart is puffed and golden around the edges, about 15 minutes more (tent with foil if crust browns too quickly). Let cool slightly before cutting into small squares and serving.
CREAMY ONION TART
For four generations, the Vongerichten family has been turning out this tart, which is like a quiche but creamier. Chef Jean-Georges says, "My grandmother taught me how to make the basic Pate Brisee pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything-sweet or savory."
Provided by Tara Parker-Pope
Time 3h
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a mixer fitted with the paddle attachment, mix the flour, salt, butter and shortening on low speed until crumbly. With the machine running, add 2 tablespoons cold water and the egg. Beat just until the dough comes together in large clumps.
- Divide the dough in half and press each half into a 1-inch-thick round disk. Wrap each tightly in plastic and refrigerate until firm, at least 1 hour or up to 3 days; let stand at room temperature for 15 minutes before rolling. Alternatively, the dough can be frozen for up to 1 month; thaw in the refrigerator overnight.
- For each crust, on a lightly floured surface with a lightly floured rolling pin, roll 1 piece of dough into a 10-inch round. Carefully transfer the dough to an 8-inch round fluted tart pan with a removable bottom, pressing the dough gently against the bottom and up the sides. If necessary, trim the edges against the rim.
- Line the dough with foil, then fill with dried beans or pie weights. Freeze overnight, or until very hard.
- To blind bake a tart shell, preheat oven to 375 degrees.
- Bake the frozen crust until the edges are set, about 20 minutes. Remove the foil and beans. Poke holes all over the bottom of the crust with a fork, then return to the oven. Bake until the bottom is set and the crust is blonde, about 8 minutes. Let cool in the pan on a rack.
- Preheat oven to 325 degrees. In a large skillet, combine the onion, 2 tablespoons of the butter and a generous pinch of salt. Cover and cook, stirring occasionally, over medium-low heat until very tender and pale gold, about 25 minutes.
- In a large saucepan, melt the remaining 2 tablespoons butter over medium-low heat. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Whisk in the milk and cream in a slow, steady stream. Still whisking, bring to a boil and cook for 2 minutes. Remove from the heat and let cool slightly, whisking occasionally.
- Whisk in the eggs, a little at a time, until well incorporated and smooth. Stir in the onion, then season to taste with salt, pepper and nutmeg. Transfer the mixture to the tart shell, spreading it in an even layer.
- Bake until golden brown and a knife inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 20 minutes. Unmold and serve warm.
ONION TART WITH MUSTARD AND FENNEL
Provided by Paul Grimes
Categories Mustard Onion Bake Cocktail Party Bastille Day Parmesan Family Reunion Gourmet
Yield Makes 8 (hors d'oeuvre) servings
Number Of Ingredients 10
Steps:
- Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
- Put 1 1/2 cups flour in a medium bowl, then make a well in center of flour and add yeast mixture to well. Stir together egg, 1 tablespoon oil, and 1 1/2 teaspoons salt with a fork. Add egg mixture to yeast mixture and mix with a wooden spoon or your fingertips, gradually incorporating flour, until a soft dough forms. Transfer dough to a floured surface and knead, working in additional flour (up to 1/4 cup) as necessary, until smooth and elastic, about 5 minutes. Transfer dough to an oiled bowl and turn to coat. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
- While dough rises, heat remaining 1/3 cup oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté fennel seeds until a shade darker, about 30 seconds. Stir in onions, remaining teaspoon salt, and 1/2 teaspoon pepper, then reduce heat to medium-low and cover onions directly with a round of parchment paper. Cook, stirring occasionally, until onions are very tender and golden brown, 1 to 1 1/4 hours.
- Preheat oven to 375°F with rack in middle.
- Knead dough gently on a floured surface with floured hands to deflate. Pat out dough on a large heavy baking sheet (preferably blue steel) into a 15- by 12-inch rectangle, turning up or crimping edge, then brush mustard evenly over dough, leaving a 1/2-inch border around edge. Spread onions evenly over mustard, then sprinkle evenly with cheese.
- Bake tart until crust is golden brown, 30 to 35 minutes. Cut into 2-inch squares or diamonds and serve warm or at room temperature.
PISSALADIERE (PROVENCAL ONION TART)
The Provencal pissaladiere is an oven-baked (pizza-like) focaccia or torta topped with caramelized onions, black Nicoise olives, and anchovies. A street food of Nice, it is often sold by street vendors or at local markets. It can also be served as an appetizer. It is believed to have been introduced to the area by Roman cooks during the time of the Avignon Papacy. The dough in this recipe rises for 1 to 1 1/2 hours. If a longer or overnight rise is more convenient, make the dough with 1/2 teaspoon of instant yeast and let it rise in the refrigerator for 16 to 24 hours. The caramelized onions can also be made a day ahead and refrigerated. Recipe requires use of a baking stone.
Provided by Member 610488
Categories No Shell Fish
Time 1h15m
Yield 2 tarts
Number Of Ingredients 19
Steps:
- In workbowl of food processor fitted with plastic dough blade (can use metal blade if necessary), pulse flour, yeast, and salt to combine, about five 1 second pulses. With machine running, slowly add oil, then water, through feed tube; continue to process until dough forms ball, about 15 seconds.
- Generously dust work surface with flour. Using floured hands, transfer dough to work surface and knead lightly, shaping dough into ball.
- Lightly oil 1 quart measuring cup or small bowl, place dough in measuring cup, cover tightly with plastic wrap, and set aside in draft-free spot until doubled in volume, 1 to 1 1/2 hours.
- While dough is rising, heat oil in 12 inch nonstick skillet over high heat until shimmering but not smoking. Stir in onions, garlic, salt, and brown sugar and cook, stirring frequently, until moisture released by onions has evaporated and onions begin to brown, about 10 minutes.
- Reduce heat to medium-low and cook, stirring frequently. After 15 minutes, remove garlic cloves, mince them and then return them to the pan, along with the balsamic vinegar. Stir and continue cooking for 5 more minutes, until onions have softened and are medium to golden brown. Off heat, stir in water; transfer to bowl and set aside.
- When dough has doubled, adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500°F.
- Remove dough from measuring cup and divide into 2 equal pieces using dough scraper. Working with one piece at a time, form each piece into rough ball by gently pulling edges of dough together and pinching to seal. With floured hands, turn dough ball seam-side down. Cupping dough with both hands, gently push dough in circular motion to form taut ball. Repeat with second piece.
- Brush each lightly with oil, cover with plastic wrap, and let rest 10 minutes. Meanwhile, cut two 20 inch lengths parchment paper and set aside.
- Coat fingers and palms of hands generously with oil. Using dough scraper, loosen 1 piece of dough from work surface. With well-oiled hands, hold dough aloft and gently stretch to 12-inch length (like a very large breadstick). Place on parchment sheet and gently dimple surface of dough with fingertips. Using oiled palms, push and flatten dough into 14x8 inch oval.
- Brush dough with oil and sprinkle with 1/4 teaspoon pepper. Leaving 1/2 inch border around edge, sprinkle 1/4 cup olives, 1 tablespoon chopped anchovies, and 1 teaspoon thyme evenly over dough, then evenly scatter with half of onions. Sprinkle with fennel seeds and marjoram, if using.
- Slip parchment with tart onto pizza peel (or inverted rimless baking sheet), then slide onto hot baking stone. Bake until deep golden brown, 13 to 15 minutes. While first tart bakes, shape and top second tart.
- Remove tart from oven with peel or pull parchment onto baking sheet; transfer tart to cutting board and slide parchment out from under tart. Cool 5 minutes; sprinkle with 1 1/2 teaspoons parsley, if using. Cut tart in half lengthwise, then cut crosswise to form 8 pieces; serve immediately. While first tart cools, bake second tart.
PROVENCAL ONION TART
Steps:
- In a large sauté pan cook the onions over medium heat with the olive oil, thyme sprigs and salt. Cover and cook for 40 minutes to an hour until onions are wilted and soft. Remove the lid and continue cooking until all the moisture is gone and onions are starting to turn golden brown. Pull the thyme sprigs out and discard. Allow to cool while making the tart. Preheat oven to 400°F. Cut four ½" strips from the sheet of puff pastry and set aside. On a lightly floured surface roll remaining piece of pastry to thickness of 1/16". Trim edges to measure the length of each strip. Place on a sheet pan lined with parchment paper. Dock the surface with a fork and lightly brush with the beaten egg. Lay the strips of puff pastry on each edge. Place in the middle of the oven and bake for 10-12 minutes until just starting to turn brown and pastry no longer looks raw. Spread the onion mixture on the inside of the tart. Brush the edges with the egg and return to the oven to continue cooking. Remove when pastry is dark golden brown. Push olives into onions to form a grid pattern and sprinkle with the fresh thyme leaves.
CABBAGE AND ONION TART, PROVENçALE STYLE
Provided by Moira Hodgson
Categories dinner, casseroles, appetizer
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Blanch the cabbage leaves for two minutes in boiling water to soften them. Drain.
- In a heavy frying pan, saute the onions in the butter and olive oil over low heat until transparent. Mix in the anchovies and olives and set aside.
- Beat the eggs in a bowl and add the cream, thyme and nutmeg, salt and pepper. Add the onion mixture and stir well.
- Arrange the cabbage leaves in a buttered baking dish so that the tops hang over the sides. Pour in the filling and close the tops over it. Cover with aluminum foil and bake in a bainmarie in the center of the oven for one hour, or until set. Meanwhile, make the sauce (see recipe).
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 605 milligrams, Sugar 8 grams, TransFat 0 grams
EASY ONION TART
This is so simple, I'm almost embarrassed to serve it. But it is so impressive looking that your guests will think it took more effort then what it does. Please allow 1 hour for dip to rest in refrigerator.
Provided by mommyoffour
Categories Savory Pies
Time 40m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Prepare California Dip by mixing the sour cream and onion soup mix together and chill for 1 hour to let the flavors meld.
- Preheat oven to 350.
- In medium bowl, combine 1 cup California dip, eggs, and cheese.
- Pour into pastry shell; sprinkle with caraway seeds.
- Bake 30 minutes or until tart tests done; serve warm.
Nutrition Facts : Calories 244, Fat 19, SaturatedFat 9.1, Cholesterol 68.5, Sodium 434.1, Carbohydrate 13.2, Fiber 0.6, Sugar 1, Protein 5.7
PROVENçAL TARTS
For a taste of southern France enjoy the sunshine flavours of provençal tarts
Provided by Mary Cadogan
Categories Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 55m
Number Of Ingredients 12
Steps:
- Preheat the oven to fan 200C/ conventional 220C/gas 7. Roll out the pastry thinly and cut out a 24cm square. Cut into three, then in half to make six rectangles, and transfer to a baking sheet. Prick all over with a fork, brush with a little beaten egg and sprinkle with half the thyme. Bake for 12-15 minutes until pale golden, then press the pastries down lightly to flatten slightly and leave to cool on a wire rack.
- Heat 3 tbsp of the olive oil in a small pan, add the onions and the remaining thyme and season with salt and pepper. Cook very gently, stirring often, for about 30 minutes until the onions are completely softened but not coloured. Remove from the heat and leave to cool.
- Spread out the peppers over the grill pan, skin side up. Grill until the skins are evenly blackened. When cool enough, peel off the skins. Transfer to a dish and set aside.
- Cut the aubergine into 12 slices and spread out over the grill pan. Brush lightly with olive oil and heat under the grill until lightly coloured, then turn over, brush again with olive oil and grill until just tender. Transfer to a dish, drizzle with a little more olive oil and add the garlic. Stir gently and leave to cool. (Up to this point, everything can be prepared up to a day ahead. Wrap the pastry in foil, cover the vegetables and store in the fridge.)
- Up to an hour before serving, set the pastry rectangles on a baking sheet and spread each with a thin layer of onion. Arrange the yellow peppers, aubergine and tomatoes on top. Season with salt and pepper, drizzle with a little basil oil and bake for 5-8 minutes until warmed through. To serve, transfer to serving plates and pile a small handful of rocket on the side. Drizzle each portion with lemon juice and a little more basil oil.
Nutrition Facts : Calories 299 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.46 milligram of sodium
PROVENçAL TART
Enjoy summery Mediterranean flavours with this tomato, olive and aubergine tart from Tony Tobin
Provided by Tony Tobin
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 2h
Yield Cuts into 8 big wedges
Number Of Ingredients 23
Steps:
- To make the pastry, put the flour in a bowl with the butter, then rub together to resemble breadcrumbs. Stir in the basil, oregano and sundried tomatoes, then pour in the olive oil and about 4 tbsp cold water to make a soft dough (it will be a bit softer than regular pastry). Wrap in cling film and chill for one hour.
- While the pastry is chilling, make the sauce. Halve, seed, then dice the peppers and reserve half for the filling. Heat the oil in a medium saucepan. Add the garlic, oregano and peppers and cook for 5 minutes, stirring occasionally, until the peppers start to soften. Tip in the rest of the sauce ingredients and simmer over a medium heat, uncovered, for about 10 minutes until reduced to a thick sauce. Stir frequently so it doesn't stick. Season well and set aside to cool completely.
- Preheat the oven to fan 180C/conventional 200C/ gas 6. For the filling, line a baking sheet with parchment or greaseproof paper, drizzle with 1 tbsp of the oil and lay the aubergines slices over it. Drizzle the rest of the oil over the top - it seems a lot, but it all gets soaked up - then scatter with the dried basil and some salt and pepper. Bake for 20-25 minutes until the slices look golden, and are tender when poked with a knife.
- Roll out the pastry to a circle, about 40cm, and use to line a 28cm fluted flan tin (preferably loose-bottomed). Bend the pastry over the edges and trim with scissors so you have a 1-2cm overhang. Put the tin on a baking sheet. Prick the pastry base, brush it with egg if you wish to give a crisper crust, and bake blind for 10 minutes (there's no need for baking beans).
- Spread the sauce evenly over the bottom of the pastry. Lay the aubergines on top, then the sliced tomatoes and a good handful of chopped basil. Season with salt and pepper.
- Now scatter with the reserved peppers and olives, then the grated cheeses, right up to the edges.
- Bake for 20-25 minutes until golden. Let the tart cool a little, then trim off the pastry edges with a sharp knife for a neat finish.
Nutrition Facts : Calories 431 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.26 milligram of sodium
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- Preheat oven to 450°. Roll the dough into an 11 x 15 inch rectangle and place it on a lightly oiled baking sheet. Prick the dough all over with a fork. In a small bowl, combine the water, 1 tablespoon of salt and 2 tablespoons of the oil; brush over the dough. Let the dough rise for about 30 minutes. 2. In a large, heavy skillet, combine the remaining 3 tablespoons of oil with onions, garlic, bouquet garni, and 1 teaspoon salt. Sweat, covered, over low heat until the onions are soft and cooked through, about 30 minutes; they should not brown. Discard the bouquet garni and spread the onion mixture evenly over the bread dough.
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