Sweet Onion Phyllo Tarts Recipes

FRENCH ONION TART

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!

SWEET ONION TARTLETS

Steps:

• Preheat oven to 325 degrees F.
• Melt butter in a large frying pan over medium heat. Add onions and cook until golden brown. Set aside to cool. Unroll pie dough 1 at a time. Use a 2 1/2-inch round cutter and cut as many rounds as possible (about 14 to 16), reserving scraps repeat with second pie dough. Gather together scrap dough and cut out as many rounds as needed to make 24 in total. Fit dough rounds into cups of mini muffin pan. Place in the oven and bake for 10 to 12 minutes. Remove and set aside. In a small bowl, whisk together the egg, half-and-half, golden onion soup mix, and fines herbs. Set aside. Divide onions among tartlet shells, about 1/2 teaspoon each. Stir the egg mixture and fill tartlets to cover the onions. Top each with 1/2 teaspoon of cheese. Bake for 45 to 50 minutes.

CARAMELIZED ONION TARTLETS

Steps:

• In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and sugar. Cook over medium heat for 15-20 minutes or until the onions are golden brown, stirring frequently. Stir in water and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until liquid has evaporated. Remove from the heat; stir in cheese., Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Brush to distribute evenly. Repeat with a second sheet; brush with butter. Cut into 12 squares. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Repeat three times, making 48 squares., Press one square into a greased miniature muffin cup. Top with another square of phyllo, placing corners off center. Spoon about 1 tablespoon onion mixture into cup. Repeat with remaining phyllo squares and onion mixture. Bake at 375° for 10-15 minutes or until golden brown. Serve warm.

ONION PHYLLO TART

Steps:

• Preheat oven to 375ºF Heat oil in a large saucepan over medium heat.
• Add onions, garlic and sugar and saute 20-30 minutes, stirring occasionally, until onions are very brown and very soft (caramelized).
• Mix beaten eggs, sour cream, dill, flour, swiss and 2 Tbs of the parmesan in a large bowl.
• Add the caramelized onions to the egg mixture and mix until well combined.
• Take two sheets of phyllo dough and lay them into the bottom of a greased 8-10 inch springform pan.
• Brush with butter or spray with oil.
• Take another two sheets and lay them over the pan in the other direction.
• Spray with oil or brush with butter.
• Be sure that the bottom and sides of pan are covered with phyllo.
• When phyllo is laid in pan, pour in egg and onion mixture.
• Pull phyllo dough over mixture to cover (use additional sheets of phyllo if necessary).
• Brush top with 2 tsp butter and sprinkle with remaining (2 Tbs) parmesan cheese.
• Bake at 375 for 45 minutes or until golden brown.
• Allow to sit for 5 minutes, then release springform and let sit for 5 more minutes before slicing.
• Serve hot or at room temperature.

CARAMELIZED ONION PHYLLO TARTS

Steps:

• In a large saute pan, sweat the onions in the butter and sugar until browned and softened, about 10 to 15 minutes.
• Add the hot water and bouillon and bring mixture to a boil.
• Turn heat down and simmer uncovered until liquid has been reduced, approximately 5 to 7 minutes.
• Set mixture aside to cool a bit and then add cheese, stirring well to incorporate.
• Place about 1 heaping teaspoon measure into each phyllo cup.
• Bake in a preheated 375* oven for 10 to 15 minutes.
• Can be served hot or room temperature.

ONION PHYLLO PIE

Steps:

• Peel all the onions and cut in half lengthwise. Thinly slice them lengthwise so that many pieces stay together at the root end.
• Heat 3 tablespoons of the oil in a skillet over medium heat and add the onions. Cook until wilted, about 7 minutes. Add the chili, lime zest and lemongrass and sauté until the onions are tender but not mushy, 15 to 20 minutes. Remove from the heat and stir in the coconut. Season with salt and pepper and cool slightly.
• Preheat the oven to 400 degrees. Blend the remaining oil and the soy sauce and brush some over the inside of an 8-inch pie plate. Place a sheet of phyllo over the plate and press lightly to line the bottom and sides. Brush with the oil-soy sauce mixture. Place another sheet of phyllo on top of the first one at an angle and brush with the oil-soy sauce mixture. Continue, using enough phyllo to cover the sides of the plate without any gaps, saving 2 sheets for the top.
• Spoon the onion mixture into the pastry shell and fold the pastry over the filling. Brush with the oil-soy sauce mixture. Fold 1 sheet of phyllo in half and place it on top, crimping and tucking it in on the sides. Brush with the oil-soy sauce mixture. Repeat with the last sheet of pastry. Score the top in a diamond pattern with a sharp knife and bake until golden brown, about 30 minutes. Cool slightly.

RED ONION TART

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.