Roasted Onion Tarts Recipes

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FRENCH ONION TART



French Onion Tart image

Provided by Claire Robinson

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 6

1 sheet frozen puff pastry, thawed in refrigerator
2 tablespoons extra-virgin olive oil
3 large Vidalia onions or other sweet variety, thinly sliced
4 thyme sprigs, plus more for garnish
Kosher salt and freshly cracked black pepper
1/3 cup good quality beef stock

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!

ROASTED CARROT TART



Roasted Carrot Tart image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 18

All-purpose flour, for dusting
Chilled Pie Dough, recipe follows
1/2 cup chevre (plain, creamy goat cheese), softened
1 large egg, separated
2 tablespoons heavy cream
Kosher salt and freshly ground black pepper
3 to 5 medium rainbow carrots, scrubbed
1 medium red onion, peeled and cut in half through the stem
3 tablespoons olive oil
Sea salt
6 to 8 large chicory leaves, such as Treviso or pink radicchio
1/2 teaspoon freshly squeezed lemon juice
1 tablespoon roughly chopped fresh herbs, such as basil, parsley, chives or tarragon
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
6 tablespoons unsalted butter, frozen, cut into 1/2-inch cubes
1/2 cup ice cold water

Steps:

  • Preheat oven to 400 degrees F.
  • On a gently floured piece of parchment paper, roll out the chilled Pie Dough to a circle about 15 to 16 inches in diameter. Trim it to form an even 14-inch circle. Invert a sheet pan so the flat, bottom side is facing up. Lifting the parchment paper to lift the tart dough, transfer it to the sheet pan. Wrap the pan tightly with plastic wrap, and chill in the refrigerator for at least 30 minutes and up to 3 days.
  • In a small bowl, combine the softened chevre, egg yolk, heavy cream, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper, and stir until smooth. Set aside.
  • Cut the carrots, diagonally, into chunks about 2 to 3 inches in length and no wider than 1 inch, and transfer to a large bowl. Slice each onion half into 1/2-inch wide fans and add to the bowl. Toss the vegetables with the olive oil, 3/4 teaspoon kosher salt, and 1/8 teaspoon pepper, and set aside.
  • Remove the tart dough from the refrigerator, and using the back of a spoon or a spatula, spread the cheese mixture onto the dough, leaving a 1-inch border around the edges. Use your fingers to gently crimp the edges of the dough, creating a pleated freeform crust. Arrange the vegetables in the middle of the tart, making sure they are in one even layer that covers the cheese mixture beneath.
  • In a small bowl, lightly beat the egg white with a fork. Brush the tart edges with the beaten egg white and sprinkle with 1/4 teaspoon sea salt. Bake for 40 to 45 minutes, until the vegetables are deeply caramelized and the crust is a rich golden color, rotating the pan halfway through.
  • Remove the tart from the oven and let it cool slightly. Place the chicory leaves in a medium bowl, drizzle with the lemon juice, and toss gently. Sprinkle the herbs over the tart and arrange the chicory leaves on top, leaving a bit of the tart edges peeking through. Sprinkle with 1/2 teaspoon sea salt and serve.
  • Place the flour, sugar and salt in the bowl of a food processor, and pulse once or twice to combine. Add the butter and pulse twice more, until the butter is in medium-sized pieces. Steadily pour the ice water into the machine while pulsing it as quickly as you can, until the butter is still visible in large smears and the dough is pushing up the sides of the bowl. It should look like damp bread crumbs. (You may not need to add all the water.)
  • Scrape the dough into a large bowl, cover, and refrigerate for at least 1 hour. (The dough will continue to hydrate, but if it still feels powdery and dry, wet your fingertips and flick a little cold water onto the crumbs.) After 1 hour, gently press the dough into a disc and wrap in plastic wrap. Chill for at least 1 hour more before rolling out.

ULTIMATE ONION TART



Ultimate onion tart image

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

300g shortcrust pastry , thawed if frozen
25g butter
2 tbsp olive oil
900g onion , halved and thinly sliced
2 medium eggs
300ml double cream
40g vegetarian parmesan -style cheese, grated

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

ROASTED ONIONS



Roasted Onions image

I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown.

Provided by Ben S.

Categories     Side Dish     Vegetables     Onion

Yield 8

Number Of Ingredients 4

4 medium unpeeled yellow onions
2 tablespoons olive oil
Salt and fresh ground pepper
2 tablespoons Balsamic vinegar

Steps:

  • Adjust oven rack to lowest position; heat to 425 degrees.
  • Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
  • Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 5.7 g, Fat 3.4 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 148.6 mg, Sugar 2.9 g

CREAMY ONION TART



Creamy Onion Tart image

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

1 large white onion, very thinly sliced
4 tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
3/4 cup whole milk, warmed
1/3 cup heavy cream, warmed
2 large eggs, lightly beaten
Freshly grated nutmeg, to taste
1/2 recipe Pate Brisee
1 3/4 cups all-purpose flour, plus more as needed
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, preferably cultured, cut up and chilled
2 tablespoons plus 1 teaspoon vegetable shortening, chilled
1 large egg

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.

HONEY-ROASTED ONION TART



Honey-Roasted Onion Tart image

Provided by Sara Kate Gillingham-Ryan

Categories     Milk/Cream     Onion     Appetizer     Bake     Dinner     Bacon     Winter     Honey     Party     Phyllo/Puff Pastry Dough     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 appetizer servings

Number Of Ingredients 10

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 bacon slices, cut crosswise into 1/2-inch pieces
1/4 cup honey
1/4 cup dry white wine
2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4-inch-thick rounds
Nonstick vegetable oil spray
3/4 cup crème fraîche
1/2 teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
1 teaspoon fresh thyme leaves

Steps:

  • Position rack in top third of oven and preheat to 375°F. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10-inch rectangle. Fold 1/2 inch of pastry edges in toward center on all sides, forming 13 x 9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.
  • Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet.
  • Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.
  • Increase oven temperature to 400°F. Mix crème fraîche, sea salt, 1/4 teaspoon black pepper, and nutmeg in small bowl. Using offset spatula, spread crème fraîche over crust to folded edge. Arrange onions atop crème fraîche. Sprinkle with bacon. bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and serve.

ONION TART



Onion Tart image

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

1 unbaked pastry shell (9 inches)
2 medium sweet onions, thinly sliced
2 tablespoons olive oil
3 large eggs
1/2 cup crumbled feta cheese
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon hot pepper sauce
3/4 cup half-and-half cream
1/2 cup whole milk
1 tablespoon Dijon mustard
6 green onions, thinly sliced
2 tablespoons minced chives
1/3 cup grated Parmesan cheese

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.

ROASTED SWEET POTATO AND ONION TART



Roasted Sweet Potato and Onion Tart image

Pillsbury™ pie crust provides a simple addition to this sweet potato and onion tart - perfect breakfast to enjoy the flavors of fall.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h40m

Yield 8

Number Of Ingredients 12

3 cups cubed (3/4 inch) peeled sweet potatoes (about 1 1/2 lb)
1 cup chopped red onion
2 tablespoons olive oil
1 teaspoon seasoned pepper blend
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6 slices bacon, crisply cooked, crumbled
1/4 cup chopped fresh Italian (flat-leaf) parsley
8 oz Gruyère cheese, shredded (2 cups)
1 1/2 cups half-and-half
4 eggs
1 teaspoon chopped fresh rosemary leaves
1/2 teaspoon salt

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss sweet potatoes, onion, oil and seasoned pepper blend. Arrange mixture in single layer in pan. Roast 20 minutes, stirring after 10 minutes, just until potatoes are tender. Cool completely, about 30 minutes.
  • Meanwhile, unroll pie crusts; stack on lightly greased surface. Roll into 12-inch round. Press round in bottom and up side of 10-inch deep-dish tart pan with removable bottom. Trim off excess crust along edges. Line crust with foil; fill with pie weights or dried beans. Line cookie sheet with foil. Place pan on cookie sheet.
  • Bake 12 minutes. Remove weights and foil; bake 5 minutes. Cool completely on cookie sheet on cooling rack, about 15 minutes. Reduce oven temperature to 350°F.
  • Stir bacon and parsley into sweet potato mixture. Spoon half of the mixture into partially baked crust; sprinkle with 1 cup of the cheese. Repeat layers once. In medium bowl, beat half-and-half, eggs, chopped rosemary and salt with whisk. Pour over cheese.
  • Bake on lowest oven rack 35 to 40 minutes or until set. Cool 15 minutes. Run knife around edge of pan; carefully remove side of pan.

Nutrition Facts : Calories 440, Carbohydrate 15 g, Fat 1 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 560 mg

ROASTED ONION TARTS



Roasted Onion Tarts image

Yield Makes 16 tarts

Number Of Ingredients 5

14 medium red onions (about 3 inches in diameter)
14 medium yellow onions (about 3 inches in diameter)
3 tablespoons olive oil plus additional if desired
3 tablespoons heavy cream
two 17 1/4-ounce packages frozen puff pastry (4 sheets total), thawed and unfolded

Steps:

  • Preheat oven to 425° F. and lightly grease 2 large baking sheets.
  • Slice enough of red and yellow onions to measure 5 cups each and in a large skillet cook in 3 tablespoons oil with salt and pepper to taste, covered, over moderate heat, stirring occasionally, until golden and tender, about 15 minutes. Stir in cream and cool.
  • Trim remaining onions and cut lengthwise into sixths, keeping wedges intact, and arrange, narrow sides up, 1/2 inch apart on baking sheets. Sprinkle onion wedges with salt and pepper to taste and roast in middle and lower thirds of oven 20 minutes, or until tender. Cool onion wedges.
  • On a lightly floured surface with a lightly floured rolling pin roll out 1 pastry sheet into a 13-inch square. Using an inverted 6-inch plate as a guide, cut out four 6-inch rounds, discarding scraps. Cut out 12 more rounds from remaining 3 pastry sheets in same manner to make a total of 16 rounds.
  • Fold in edge of each pastry round to form a 1/4-inch-wide border. (If pastry becomes too soft to work with, chill until firm.) Transfer rounds to 2 large baking sheets and chill until firm, about 10 minutes. Top each round evenly with a scant 1/4 cup sliced onion mixture. Arrange roasted onions on their sides decoratively (alternating yellow and red) on top of tarts and season with salt and pepper. Bake tarts in middle and lower thirds of oven, switching positions of pans halfway through baking, 20 to 25 minutes, or until bottoms are golden brown and roasted onions are very tender. Transfer tarts to racks to cool. Tarts may be made 1 day ahead and chilled, covered loosely with plastic wrap. Bring tarts to room temperature before serving or heat in a preheated 350° F. oven until heated through.
  • Brush tarts with additional oil and serve whole or halved.

CARAMELIZED ONION AND ROASTED RED PEPPER TART



Caramelized Onion and Roasted Red Pepper Tart image

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

2 1/4 teaspoons dry yeast (1 package)
1 teaspoon honey
3/4 cup warm water (100 to 110)
1 1/2 cups bread flour, divided
1/4 cup whole wheat flour
1 tablespoon olive oil
1 teaspoon sea salt
cooking spray
1 tablespoon olive oil
6 cups vertically sliced onions
1 teaspoon sea salt
3 fresh thyme sprigs
3 garlic cloves, minced
2 bay leaves
3 large red bell peppers
1/4 teaspoon fresh ground black pepper
1 tablespoon chopped fresh thyme
fresh thyme sprig (optional)

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



Onion Tart image

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

2 cups/255 grams all-purpose flour
Pinch of kosher salt
1/2 cup/115 grams unsalted butter (1 stick), cut into thumbnail cubes
1/2 cup/120 milliliters ice-cold water
1 pound yellow onions
2 tablespoons rendered bacon fat or lard
1 large egg
1/2 cup/120 milliliters heavy cream
Freshly ground black pepper
Freshly grated nutmeg

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 ONION TART



Red Onion Tart image

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

1 (.25 ounce) package active dry yeast
1 pinch white sugar
½ cup warm water
1 egg, at room temperature
3 tablespoons butter, at room temperature
2 ½ cups all-purpose flour
1 teaspoon salt
2 teaspoons lemon zest
½ teaspoon vegetable oil
½ red onion, sliced
1 cup shredded Gouda cheese
½ cup grated Parmesan cheese
2 jarred roasted piquillo peppers, diced
¼ teaspoon ground black pepper to taste
2 eggs
1 ½ cups heavy cream
¼ teaspoon stone-ground mustard

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 BUTTERNUT SQUASH AND CARAMELIZED ONION TART



Roasted Butternut Squash and Caramelized Onion Tart image

This is probably my all time favorite recipe. It is extremely decadent and rich. A bit time consuming but it's worth it!! Adapted from Gourmet. Please use your favorite dough recipe or a prepared crust!

Provided by Kimke

Categories     Onions

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 small butternut squash (about 1 pound)
3 1/2 teaspoons olive oil, divided
1 small onion
1 1/2 tablespoons unsalted butter
1 large egg
1/2 large egg yolk (1/2 tablespoon)
1/3 cup heavy cream
3/4 cup grated italian Fontina cheese (about 2 1/2 ounces)
1/3 cup freshly grated parmesan cheese (about 1 ounce)
1/4 cup crumbled mild soft goat cheese (about 1 ounce)
1 1/2 teaspoons minced fresh herbs, such as rosemary,thyme,and marjoram leaves
1/2 teaspoon salt
fresh ground black pepper
1/3 cup fine fresh breadcrumb

Steps:

  • Using a prepared pie crust or your favorite crust recipe. On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick).
  • Fit dough into an 11-inch tart pan with a removable fluted rim.
  • Freeze shell 15 minutes.
  • Preheat oven to 375°F.
  • Line shell with foil and fill with pie weights or raw rice.
  • Bake shell in middle of oven until edge is pale golden, about 20 minutes.
  • Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden.
  • Leave oven on.
  • Cool shell in pan on a rack.
  • Halve squash and scoop out seeds.
  • Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
  • While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
  • Cool squash and scoop out flesh.
  • In a food processor purée squash.
  • Add whole egg, egg yolk, and cream and blend well.
  • Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste.
  • Pour filling into shell, smoothing top.
  • In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well.
  • Sprinkle bread crumb mixture evenly over filling.
  • Bake tart in middle of oven 40 minutes, or until filling is set.
  • Cool tart in pan on rack 10 minutes and carefully remove rim.

More about "roasted onion tarts recipes"

ROASTED TOMATO AND ONION TART – PUFF PASTRY
roasted-tomato-and-onion-tart-puff-pastry image
Heat the oven to 400°F. Place the onion into a medium bowl. Add 1 tablespoon oil and toss to coat. Place the onion onto a baking sheet. Place the tomatoes, cut-side up, onto another baking sheet and drizzle with the remaining oil. …
From puffpastry.com


STICKY ONION TART | JAMIE OLIVER VEGETARIAN RECIPES
sticky-onion-tart-jamie-oliver-vegetarian image
Preheat the oven to 220°C/425°F/gas 7. Peel the onions and halve across the middle. Place the butter in a 26cm non-stick ovenproof frying pan on a medium heat. Strip in the thyme leaves and add the bay, shake the pan around and …
From jamieoliver.com


HONEY-ROASTED ONION TART RECIPE | BON APPéTIT
2009-11-18 Increase oven temperature to 400°F. Mix crème fraîche, sea salt, 1/4 teaspoon black pepper, and nutmeg in small bowl. Using offset spatula, spread crème fraîche over …
From bonappetit.com
4/5 (22)
Servings 6
  • Position rack in top third of oven and preheat to 375°F. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10-inch rectangle. Fold 1/2 inch of pastry edges in toward center on all sides, forming 13x9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.
  • Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet. Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.
  • Increase oven temperature to 400°F. Mix crème fraîche, sea salt, 1/4 teaspoon black pepper, and nutmeg in small bowl. Using offset spatula, spread crème fraîche over crust to folded edge. Arrange onions atop crème fraîche. Sprinkle with bacon. Bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and serve.


ROAST ONION TART | GOURMET TRAVELLER
2010-08-26 Preheat oven to 180C. Combine oil, vinegar, thyme and lemon rind in a small bowl and season to taste. Place onion slices in a single layer on baking trays lined with baking …
From gourmettraveller.com.au
Servings 4
Total Time 1 hr 40 mins
Estimated Reading Time 2 mins
  • For parmesan rough puff pastry, sift flour and a pinch of salt onto a work surface, add parmesan and herbs, mix to combine. Add butter, cutting it through flour mixture with a pastry scraper until roughly mixed. Make a well in the centre, add 100ml iced water, mix with pastry scraper until a dough just forms. Bring together with the heel of your hand to form a disc, wrap in plastic wrap and refrigerate to rest (20 minutes). Roll out on a lightly floured surface to form a 1.5cm-thick rectangle, fold shortest ends together to meet in the centre, then fold in half again to form a book fold. Wrap in plastic wrap, refrigerate to rest (20 minutes), repeat twice. Wrap in plastic wrap, refrigerate until required (see note).
  • Preheat oven to 180C. Combine oil, vinegar, thyme and lemon rind in a small bowl and season to taste. Place onion slices in a single layer on baking trays lined with baking paper, keeping slices intact (don’t separate into rings). Drizzle over half the oil mixture and roast until very tender and lightly browned (20-25 minutes), cool to room temperature.
  • Roll out pastry on a lightly floured surface to 5mm thick, cut out a 25cm-diameter circle. Place on a baking tray lined with baking paper, refrigerate to rest (30 minutes). Score a 1cm border partway through pastry, prick inside border with a fork, brush edges with eggwash. Spread goat’s curd within border, arrange roast onions on top, bake until pastry is risen, golden and cooked through (25-30 minutes). Drizzle over remaining oil mixture, serve hot with a leaf salad.


EASY CHEESE AND ONION TART RECIPE - EAT SOMETHING SEXY
2021-05-06 Peel the onions and slice into thin rounds, approximately 1/4-1/3-inch thickness. Sprinkle the crust with the cheese, going all the way to the edges. Top with the thyme, sprinkled evenly across the crust. Starting at the center edge of the crust, place the onion rounds in rows, slightly overlapping each onion.
From eatsomethingsexy.com


CLASSIC ONION TART RECIPE | SARAH RAVEN
2021-05-24 Put it in the fridge for 30 minutes to rest. Preheat the oven to 200ºC/gas mark 6. Prick the bottom of the tart all over with a fork, cover with a round of greaseproof paper or foil and weight it down with some baking beans or rice. Bake the tart case blind in the preheated oven for about 15 minutes. Take from the oven.
From sarahraven.com


ROASTED RED ONION AND FETA TARTS RECIPE| HOW TO MAKE RED …
Place the onions on a non stick baking tray, sprinkle with light muscovado sugar, oil, chillies and season well. Step 3: Roast in the oven for 20 minutes, remove and mix through the balsamic vinegar, and allow to cool. Step 4: Unroll the pastry and using a rolling pin roll out the pastry a little more to cut out four 15 cm (6 in) circles, place ...
From bakingmad.com


ROAST ONION TART - BIGOVEN.COM
Roast Onion Tart recipe: From Australian Gourmet Traveller From Australian Gourmet Traveller Add your review, photo or comments for Roast Onion Tart. Main Dish Quiche and Savory Pies
From bigoven.com


MARCUS WAREING’S ROASTED ONION TARTE TATIN WITH CHEDDAR …
Put a large ovenproof frying pan over a high heat and add 25g of the butter. Once it begins to foam, put the onions in the pan cut-side down and season. Cook for 4-5 minutes until the flat surfaces of the onions are well browned. Remove from the pan and cool. Once cool, remove any dry layers of onion/skin and discard.
From deliciousmagazine.co.uk


CARAMELIZED RED ONION AND GOAT CHEESE TARTS
Preheat the oven at 180°C. Sift the wholemeal flour, plain flour, salt, together and add to a food processor. Cut the butter into cubes, pull the thyme leaves off the stems and add both to the flour mixture. Process until the mix looks like fine breadcrumbs.
From gennygraham.com


ROASTED RED ONION, BROCCOLI, AND BLUE CHEESE TART
In a large bowl, whisk together the crème fraîche, heavy cream, flour, eggs, salt, thyme, and black pepper. Line the cooled crust with the broccoli and half of the onions. Pour the crème fraîche mixture over, then scatter the blue cheese and remaining onions over the top. Transfer the tart (still on the baking sheet) to the oven and bake ...
From kingarthurbaking.com


RECIPE: ONION AND MUSHROOM TART - KITCHN
2020-01-21 While the onions are roasting, cook the mushrooms. Over medium heat, melt the butter. Add mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper, and sauté for about 5 minutes until golden. Remove from the heat. When pastry dough has chilled, roll it out onto a lightly floured surface to a circle roughly 12 inches in diameter.
From thekitchn.com


RUSTIC CARAMELISED ONION TART RECIPE - NOT JUST SPICE
Preheat the oven to 200ºC/400ºF/GM 6. Take the pastry out and roll out the pastry to a 35.5 cm / 14-inch circle on a lightly floured surface. Then wrap it around your rolling pin and place it on a baking sheet. Now, sprinkle on half the grated cheese over the pastry, leaving a 5 cm / 2-inch border all around the edge.
From notjustspice.com


CARAMELIZED ONION PUFF PASTRY TARTLETS - COOKS WITH COCKTAILS
2018-11-27 Heat a skillet on medium-low and add 1 tbsp of butter to the skillet and then add the onions. Stir the onions around to get coated in the melted butter. Sprinkle a little salt on top. Let the onions start to get a little browned and then add 1/8 cup of wine to the skillet and stir.
From cookswithcocktails.com


ROASTED MIXED ONION TART
2019-02-19 Recipe Preparation. Use a rolling pin to roll out the pastry on a lightly floured surface. Make a circle about 38 cm in diameter. Gently ease the pastry into a 2.5 cm deep, 28 cm round fluted tart/flan tin.
From mykitchenmyplayground.com


ALSATIAN ONION TART - PARDON YOUR FRENCH
2022-01-22 Step 3: Make the filling - In a large mixing bowl, whisk together the eggs and the heavy cream. Add the black pepper and grated cheese. Adjust more seasoning if needed (salt, pepper). Step 4: Assemble the tart – Scatter the caramelized onions evenly onto the bottom of the pre-baked crust.
From pardonyourfrench.com


BEST ONION TART RECIPE - HOW TO MAKE ONION TART
2021-02-11 Directions. Place oven rack in lower third of the oven; heat oven to 400°F. Unfold pastry onto a piece of parchment paper and roll ½ inch bigger on …
From goodhousekeeping.com


CARAMELISED ONION, FETA & ROAST PUMPKIN TART - BAKE PLAY SMILE
2020-09-25 Preheat oven to 200 degrees celsius (fan-forced). Place the puff pastry sheets over a loose bottomed tart tin and trim the edges. Place the roasted pumpkin chunks and feta cheese onto the pastry. Add the eggs, milk, salt and pepper to a bowl and mix until well combined (if using a Thermomix, mix on Speed 4 for 20 seconds).
From bakeplaysmile.com


ROASTED TOMATO AND ONION TART - CAMPBELLS FOOD SERVICE
Place tomatoes, cut-side up, onto another baking sheet. Drizzle with remaining oil. Roast for 45 minutes. 4. Unfold pastry sheets on a lightly floured surface. Roll each sheet out to a 12-inch square. Place onto baking sheets. 5. Spread 2 tablespoons of mustard on each pastry to within 1 inch of the edge.
From campbellsfoodservice.com


RED ONION TARTE TATIN RECIPE - BBC FOOD
When the onions have all been fitted in, give them a good seasoning of salt and freshly milled black pepper, then scatter over the chopped thyme and sprinkle in …
From bbc.co.uk


ROASTED TOMATO AND ONION TART - PEPPERIDGE FARM
Heat the oven to 400°F. Place the onion into a medium bowl. Add 1 tablespoon oil and toss to coat. Place the onion onto a baking sheet. Place the tomatoes, cut-side up, onto another baking sheet and drizzle with the remaining oil. Roast the tomato and onion for 25 minutes or until the onion is well browned. Remove the onion from the oven.
From pepperidgefarm.com


ONION TARTE TARTIN | RICARDO
Filling. In a 25-cm (10-inch) ovenproof non-stick skillet over medium heat, cook the onions in the butter until golden-brown, about 15 minutes. Season with salt and pepper. Deglaze with the vinegar. Remove from the heat and let cool while you …
From ricardocuisine.com


ROASTED CIPOLLINI ONION TORTA RECIPE - TODAY.COM
2021-11-24 1. Adjust oven rack to center position. 2. Season onions with salt and let sit for 15 minutes. 3. Melt butter and add olive oil in a large heatproof …
From today.com


ROASTED TOMATO & CARAMELIZED ONION TART WITH MELTED MOZZARELLA
To make the caramelized onions: Preheat oven to 400ºF / 200ºC. Combine the olive oil, onions, thyme, salt, and pepper in a bowl. Transfer to a baking pan and bake for 30 minutes, stirring once after 15 minutes. Add balsamic vinegar, mix well and bake for a further 15 minutes, until onions are sticky and caramelized. Use immediately, or store ...
From spotebi.com


ROAST ONION-AND-TRIPLE-CHEESE TART | WOOLWORTHS TASTE | RECIPE ...
May 9, 2021 - Roast onion-and-triple-cheese tart | Woolworths TASTE. May 9, 2021 - Roast onion-and-triple-cheese tart | Woolworths TASTE. May 9, 2021 - Roast onion-and-triple-cheese tart | Woolworths TASTE. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.ca


ROAST ONION TART RECIPE | GOOD FOOD
Method. 1. Use a rolling pin to roll out the pastry on a lightly floured work surface to a circle, about 36 cm (14¼ inches) in diameter. Gently ease the pastry into a 2.5 cm (1 inch) deep, round 26 cm (10½ inch) fluted loose-based tart (flan) tin.
From goodfood.com.au


FRENCH ONION TART - WHAT SHOULD I MAKE FOR...
2018-12-30 But unlike the onion pizza of my youth, today’s onion tart recipe requires minimum effort while still delivering big flavor. Let’s make a French Onion Tart Roll the dough into a 10 x 14 inch rectangle and trim the edges.
From whatshouldimakefor.com


ROASTED ONION AND GAMMON TART - M&Z P.L.C.
Drizzle some of the mixture onto the onions and roast until lightly browned, set aside. Make a paste using the Knorr Ham Cube and a touch of olive oil, place the onions and gammon in a bowl, add the paste and toss together until all the ingredients are coated. Roll out the puff pastry on a floured surface, cut out a 25cm diameter circle. Place ...
From mz.com.mt


ROASTED SWEET POTATO-AND-ONION TART RECIPE | MYRECIPES
Preheat oven to 425°. Toss together first 4 ingredients in a large bowl; arrange mixture in a single layer in a lightly greased 15- x 10-inch jelly-roll pan. Bake 20 minutes or just until potatoes are tender, stirring after 10 minutes. Cool completely in pan on a wire rack (about 30 minutes). Stir in bacon and parsley.
From myrecipes.com


RUSTIC ONION TART RECIPE - SIMPLY RECIPES
2006-09-11 To prepare the dough, whisk the flour and salt together in a large bowl. Cut the butter into the flour with your hands or with a pastry cutter, until the mixture resembles a coarse meal. Add the sour cream and use a fork to incorporate it into the dough. Gather the dough into a ball and shape it into a disk.
From simplyrecipes.com


ROAST ONION-AND-TRIPLE-CHEESE TART - WOOLWORTHS TASTE
2. To make the roast onions, preheat the oven to 200°C. Slice the onions into 1 cm- thick slices and arrange evenly on a baking tray – don’t separate the rings. 3. Drizzle with the olive oil and red wine vinegar, add the garlic and season. Roast for 30–40 minutes, or …
From taste.co.za


BUTTERY WHOLE ROASTED ONIONS - INSPIRED TASTE
Season both the top and bottom cut ends of each onion with the salt. Arrange onions in an oven-safe baking dish. Slide the onions underneath the broiler and broil until the tops are golden brown and some of the onion skin is charred. Turn the oven to …
From inspiredtaste.net


ROASTED TOMATO TART WITH ONION PUFF PASTRY • SALTED MINT
2018-08-08 Instructions. Preheat the oven to 400f. Lay out the puff pastry on a piece of baking paper or a lined baking tray and spread the onion jam over the pastry leaving a 2 inch border around the edge. Thinly slice the tomatoes and arrange over the top of the onion jam leaving the two inch border. Sprinkle generously with sea salt.
From saltedmint.com


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