CHEESE AND ONION TART
Make and share this Cheese and Onion Tart recipe from Food.com.
Provided by evelynathens
Categories Savory Pies
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- For crust: Preheat oven to 400F.
- Combine flour and salt and cut in butter and Crisco until mixture resembles coarse meal.
- Add 3 tblsps ice water and combine until it forms a ball.
- Flatten into a 6 inch disk and chill it, wrapped in plastic wrap, for 1 hour.
- Roll out to 1/8 inch thick on lightly-floured surface and fit into a 9 inch tart pan.
- Trim edge and prick all over with a fork.
- Bake in middle of oven for 10 minutes.
- Let cool.
- Maintain oven temperature.
- For filling: Cook onion in butter over moderately-low heat until softened.
- Mash blue cheese with half and half and stir in eggs, Cheddar, onion and salt and pepper to taste.
- Pour into shell and bake for 10 minutes.
- Reduce oven temperature to 350F and bake 25 minutes longer.
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!
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.
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 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.
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.
FRENCH ONION TART WITH CHEESY THYME PASTRY
Impress guests over for lunch with this French onion quiche with a gruyère and thyme pastry. Anchovies in the filling give an extra-special umami flavour
Provided by Anna Glover
Categories Lunch
Time 2h15m
Yield Serves 8-10
Number Of Ingredients 17
Steps:
- Put the flour in the bowl of a food processor with the 100g butter. Blitz until the mixture resembles fine breadcrumbs, then add 50g of the cheese, 1 tbsp of the thyme leaves, some freshly ground black pepper and 1 tsp salt. Blitz again briefly to combine. Add 2-3 tbsp cold water, and pulse again until it comes together into a dough. If you don't have a food processor, do this in a bowl - rub the flour into the butter first, then stir in the remaining ingredients with a knife. Wrap and chill for at least 40 mins.
- Meanwhile, heat the 25g butter and the olive oil in a large frying pan over a low-medium heat, and cook the onions with a pinch of salt for 40-50 mins, stirring often, until sticky, golden and very soft when pressed with the back of a spoon. If they start to catch, reduce the heat further and add a splash of water. Be patient, as they will take a while to caramelise, but keep your eye on the pan so they don't burn.
- Stir in the vinegar, sugar and the anchovies. Keep stirring until the vinegar has evaporated, and the anchovies have dissolved into the onions. Remove from the heat.
- Heat the oven to 190C/170C fan/gas 5 and roll the pastry out onto a lightly floured work surface to a 3mm thickness. Use the pastry to line a 23cm tart tin (use the rolling pin to help you do this). Trim the edges so they're just overhanging the sides. Patch the pastry with the offcuts, if needed. Scrunch up a sheet of baking parchment, then open it out again to line the pastry, and fill with baking beans. Bake for 15 mins, remove the parchment and beans, then bake for a further 5-8 mins, or until the pastry looks dry, without any raw spots.
- Meanwhile, whisk the eggs, cream, remaining thyme and the rest of the cheese together with a pinch each of salt and black pepper. Stir in the caramelised onions. Trim the sides of the pastry using a serrated knife to neaten the edges. Pour the filling into the pastry case and tap the tin gently on the work surface to release any bubbles.
- Bake the quiche for 25-30 mins on the middle shelf of the oven until lightly golden and set in the middle, with a slight wobble. Leave to cool in the tin for at least 15-20 mins, then slice. To make the salad, whisk the olive oil and vinegar together in a bowl, then toss in the remaining ingredients. Pile the salad on top of the quiche, or serve alongside. If you like, leave the quiche to cool completely, then chill before serving. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 462 calories, Fat 36 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
WOOD SORREL SAVORY ONION TART
A wood sorrel savory onion quiche.
Provided by Shanda
Categories Main Dishes Savory Pie Recipes Vegetarian Pie
Time 1h25m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat butter over medium-low heat in a skillet. Cook and stir shallots and onion in butter until softened and translucent, about 5 minutes. Add garlic; cook and stir 1 to 2 minutes. Season with salt.
- Increase heat to medium. Pour white wine into the skillet and cook until evaporated. Stir in flour. Add sorrel and stir constantly for 1 minute. Remove from heat and let cool.
- While sorrel mixture is cooling, whisk together eggs, heavy cream, and black pepper in a large bowl.
- Combine sorrel mixture with egg mixture, 1/2 Gruyere cheese, and 1/2 Parmesan cheese. Pour mixture into the prepared pie crust. Top with remaining 1/2 Gruyere cheese and 1/2 Parmesan cheese.
- Bake in the preheated oven until a knife inserted into the center comes out clean and tart is firm, about 1 hour.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 15.5 g, Cholesterol 163.8 mg, Fat 33.4 g, Fiber 1.2 g, Protein 10.9 g, SaturatedFat 17.7 g, Sodium 496.5 mg, Sugar 1.3 g
SAVORY CHEESY ONION TART
If you are searching for a plain everyday onion tart recipe, then this is not for you. The flavor combination of the rosemary and the two cheeses along with all the other ingredients create a total taste sensation! Try to use both kinds of cheeses for this, the two combined really make a difference in the taste, but you can use all Swiss if you like. This is an award-winning onion tart recipe, and one that I have served many times to my guests for a brunch, or if you desire it makes a wonderful light dinner served with a side salad. This recipe will serve 6-8 people, if you are making this to serve to guests, I suggest to prepare two of them, as everyone will definately want seconds, it is THAT delicious! Prep time does not include making the crust.
Provided by Kittencalrecipezazz
Categories Pork
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- For the pastry: prepare your favorite pastry recipe and chill in the fridge for 30 minutes.
- Roll the dough between two pieces of wax paper into a 13-inch round and about 1/4-inch thick.
- Place the dough into a 9-1/2 inch tart pan with a removable bottom; trim any excess dough, leaving about 1/2-inch overhang.
- Fold the excess dough over the sides (if the dough is too soft to work with, refrigerate for about 20 minutes or freeze for 10 minutes).
- Prick the bottom of the shell all over with a fork.
- Line crust with foil and fill with dried beans.
- Bake in a 400° oven for 20 minutes or until very lightly coloured.
- Remove from oven and remove foil with the dry beans; set aside.
- Reduce the oven temperature to 350°.
- For the filling: cook the bacon in a large skillet over medium heat until crisp; remove and set on paper towel.
- Drain all fat but about 2 tablespoons.
- Add the oil to the skillet, and heat to medium heat.
- Add in onions and garlic; saute for about 15 minutes or until soft, stirring more frequently towards the end of cooking time.
- Add in sliced mushrooms, rosemary, salt and pepper to skillet; cook for about 10 minutes, or until mushrooms are tender and onions are light golden brown in colour; remove from heat.
- Chop the bacon and add to the onion mixture.
- Combine both cheeses in a bowl and sprinkle half of the cheese into the bottom of the tart shell.
- Spoon the onion mixture over top of the cheese.
- Sprinkle with remaining cheese.
- Bake for about 25 minutes, or until the cheese is golden.
- Serve hot or at room temperature.
- Delicious!
Nutrition Facts : Calories 486.8, Fat 35.6, SaturatedFat 13.2, Cholesterol 52.9, Sodium 529.2, Carbohydrate 26.7, Fiber 3, Sugar 5.4, Protein 16.6
More about "savory cheesy onion tart recipes"
HOW TO COOK THE PERFECT ONION TART - RECIPE | FOOD
From theguardian.com
SAVORY ONION TART RECIPE - LOS ANGELES TIMES
From latimes.com
9 SAVORY TART RECIPES THAT ARE EASY TO MAKE - GREATIST
From greatist.com
CARAMELIZED ONION TART RECIPE - SAVORY SWEET LIFE
From savorysweetlife.com
SAVORY CARAMELISED ONION TART WITH GOATS CHEESE
From majhofftakesawife.com
SAVORY GERMAN ONION TART: A COMFORT FOOD CLASSIC | FOODAL
From foodal.com
SAVORY ONION TART - ITALIAN FOOD FOREVER
From italianfoodforever.com
BEST CHEESE AND ONION TART RECIPES | FOOD NETWORK …
From foodnetwork.ca
3.2/5 (12)Category Bake,Cheese,Pastry,VegetablesServings 8
FRENCH ONION TART RECIPE | MASALAHERB.COM
From masalaherb.com
30 DELICIOUS TART RECIPES YOU WILL LOVE (SWEET & SAVORY)
From insanelygoodrecipes.com
SAVORY TART RECIPES | ALLRECIPES
From allrecipes.com
LEANNE CITRONE'S SAVORY ONION TART WITH FRESH HERBS
From thechalkboardmag.com
SAVORY ONION TART RECIPE | MYRECIPES
From myrecipes.com
CLASSIC FRENCH ONION TART - JOY - OLIVER
From joyoliver.com
CHEESE AND ONION SAVOURY CAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
CARAMELIZED ONION TART RECIPE - THE BOSSY KITCHEN
From thebossykitchen.com
ONION, CHEESE, AND BACON TART RECIPE | BON APPéTIT
From bonappetit.com
SAVORY ONION TART - TIFFANI THIESSEN
From tiffanithiessen.com
SAVORY BALSAMIC CARAMELIZED ONION TART WITH GRUYERE CHEESE AND …
From highlandsranchfoodie.com
SAVORY ONION TART-RECIPES | EAT SMARTER USA
From eatsmarter.com
SAVORY ONION TARTE TATIN - COOKING WITH ADRIENNE
From cookingwithadrienne.com
SAVORY VEGETABLE CHEESE TART - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
25 SAVORY TARTS TO MAKE TONIGHT | TASTE OF HOME
From tasteofhome.com
SAVORY APPLE ONION TART RECIPE - MINNEOPA ORCHARDS
From minnetonkaorchards.com
16 BEST SAVOURY TART RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SAVORY ONION AND LEEK TART RECIPE - EASY RECIPES
From recipegoulash.cc
CREAMY ONION TART RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
EASY CHEESE AND ONION TART RECIPE - EAT SOMETHING SEXY
From eatsomethingsexy.com
SAVOURY TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SAVORY TART WITH APPLES, CHEDDAR, AND ONION | COUPLE IN THE KITCHEN
From coupleinthekitchen.com
CHEESY TOMATO ONION TART RECIPE - EASY RECIPES
From recipegoulash.cc
CHEESY CARAMELIZED ONION TART ON POTATO CRUST - NATURAL COMFORT …
From naturalcomfortkitchen.com
SAVORY APPLE TART WITH ONIONS, CHEDDAR AND THYME - WILLIAMS …
From williams-sonoma.com
CARAMELISED ONION TART RECIPE | DELICIOUS EVERYDAY
From deliciouseveryday.com
FRENCH ONION TART - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.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 »
#bacon #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #eggs-dairy #pork #vegetables #oven #dinner-party #holiday-event #stove-top #dietary #meat #onions #brunch #taste-mood #savory #equipment #presentation #served-hot
You'll also love