Wood Sorrel Savory Onion Tart Recipes

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WOOD SORREL SAVORY ONION TART



Wood Sorrel Savory Onion Tart image

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

2 tablespoons butter
2 shallots, thinly sliced
1 large onion, thinly sliced
3 cloves garlic, minced
1 teaspoon salt
¼ cup dry white wine
3 tablespoons all-purpose flour
1 cup fresh wood sorrel leaves, flowers and pods only
4 eggs
2 cups heavy cream
2 teaspoons ground black pepper
1 cup grated Gruyere cheese
½ cup grated Parmesan cheese
1 (9 inch) pre-baked pie crust

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

WOOD SORREL AND ONION TART



Wood Sorrel and Onion Tart image

If you like quiche then you'll love this wood sorrel, onion and wild green tart with feta cheese. This nutrient-dense quiche-like tart will have you going for seconds.

Provided by Karen Stephenson

Categories     Main Dishes

Time 1h

Yield Makes 4 servings.

Number Of Ingredients 10

2 tbsp. butter
1 to 2 large onions chopped
1/4 tsp. salt
1 tbsp. flour
2 cups fresh wood sorrel leaves
2 eggs
1 cup heavy cream
pepper
3/4 cup broken up feta cheese
1 pre-baked pie shell

Steps:

  • Saute onion in butter slowly on medium-low heat until onions are soft. Add flour and salt; stir well.
  • Add sorrel and stir constantly for one minute. Remove from heat.
  • In a large bowl whisk together the cream, eggs, and pepper to taste. Combine the sorrel mixture with the egg mixture and three quarters of the cheese.
  • Pour mixture into baked pie shell.
  • Sprinkle the remaining cheese evenly over the top.
  • Place in 350 degree F oven and bake for 40 minutes or until an inserted knife in the centre comes out clean.
  • Let cool 10 minutes then serve.

SORREL-ONION TART



Sorrel-Onion Tart image

Provided by Deborah Madison

Categories     Cheese     Herb     Onion     Breakfast     Brunch     Bake     Vegetarian     Lunch     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes one 9-inch tart

Number Of Ingredients 9

1 recipe Tart Dough
4 tablespoons butter, in all
1 large red onion, thinly sliced
1/2 teaspoon salt
4 to 8 ounces sorrel leaves
2 large eggs
1 cup heavy cream
2 ounces Gruyère cheese, grated
Pepper

Steps:

  • Prepare the tart dough, partially prebake it, and set it aside.
  • Melt 3 tablespoons of the butter in a wide pan, add the onion and the salt. Cover the pan, and stew slowly until the onion is completely soft, about 10 minutes. Check it occasionally and give it a stir.
  • While the onion is cooking, cut off the stems of the sorrel leaves and roughly slice the leaves. Melt the remaining tablespoon of butter in a pan, and add the sorrel by large handfuls. Although the amount of leaves will seem voluminous, they will quickly cook down to almost nothing. Cook over a low heat until they have wilted and turned a grayish-green color, 3 to 4 minutes.
  • Whisk the eggs with the cream; then stir in the onion, sorrel, and half of the cheese. Taste for salt, and season with freshly ground black pepper.
  • Preheat the oven to 375°F. Distribute the remaining cheese over the crust; then pour the filling on top. Bake in the center of the oven until the custard is set and well colored, about 35 to 40 minutes. Serve the tart while it is hot. For wine, consider serving a chardonnay or French white Burgundy.
  • This tart is based on a recipe from Richard Olney's Simple French Food.

SWEET ONION TARTLETS



Sweet Onion Tartlets image

Provided by Sandra Lee

Categories     appetizer

Time 1h20m

Yield 24 tartlets

Number Of Ingredients 8

4 tablespoons butter
1 Vidalia onion or other sweet onion, diced, about 3 cups
1 box (15-ounce) refrigerated pie crust (recommended: Pillsbury)
1 large egg
1/3 cups half-and-half
1/2 (1.3-ounce) envelope golden onion soup mix (recommended: Lipton)
1 teaspoon fine herbs (recommended: Spice Islands)
1/2 cup shredded Monterey Jack cheese

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.

WOOD SORREL SAVORY ONION TART



Wood Sorrel Savory Onion Tart image

A wood sorrel savory onion quiche.

Provided by Shanda

Categories     Vegetarian Pie

Time 1h25m

Yield 10

Number Of Ingredients 14

2 tablespoons butter
2 shallots, thinly sliced
1 large onion, thinly sliced
3 cloves garlic, minced
1 teaspoon salt
¼ cup dry white wine
3 tablespoons all-purpose flour
1 cup fresh wood sorrel leaves, flowers and pods only
4 eggs
2 cups heavy cream
2 teaspoons ground black pepper
1 cup grated Gruyere cheese
½ cup grated Parmesan cheese
1 (9 inch) pre-baked pie crust

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

SUZANNE'S SPRING ONION AND MOREL TART



Suzanne's Spring Onion and Morel Tart image

Suzanne Goin, executive chef and co-owner of Lucques restaurant in Los Angeles, prepares a savory onion and mushroom tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 14

1/2 cup whole-milk ricotta cheese
2 large egg yolks
2 1/2 tablespoons extra-virgin olive oil
1/4 cup crème fraîche
Coarse salt and freshly ground pepper
1 pound fresh morel mushrooms, well cleaned
1 tablespoon fresh thyme leaves
4 tablespoons unsalted butter
2 bunches spring onions (scallions), roots removed
1 tablespoon water
All-purpose flour, for rolling
1 sheet (about 14 ounces) puff pastry (preferably all-butter)
1/4 pound Cantal cheese, thinly sliced
Parsley Salad

Steps:

  • Preheat the oven to 400 degrees with rack in center. In the bowl of a food processor fitted with the steel blade, puree ricotta until smooth. Add one egg yolk, and 1/2 tablespoon olive oil. Pulse to combine. Transfer to a small bowl, and fold in creme fraiche, 1/8 teaspoon salt, and a pinch of pepper. Set aside.
  • Heat 1 tablespoon oil in a large skillet over high heat. Add half of the mushrooms, 1/4 teaspoon salt, a pinch of pepper, and 1 teaspoon thyme. Cook, stirring occasionally, until all the released liquid has evaporated, 3 to 4 minutes. Stir in 1 tablespoon butter, and continue to cook until mushrooms are tender and slightly crisp, about 2 minutes more. Transfer to a medium bowl. Repeat process with remaining mushrooms.
  • While the mushrooms are cooking, prepare the onions: Cut the white bulbous part of the onions into 1/2-inch wedges. Slice enough of the greens across on the diagonal to equal 1/2 cup; set aside. Discard the remaining greens.
  • Heat the remaining 2 tablespoons butter over low heat. Add the onion wedges, remaining 1 teaspoon thyme, 1/4 teaspoon salt, and a pinch of pepper. Cook until soft and just beginning to color, about 2 minutes. Be sure not to stir onions too much during cooking so they hold their shape. Remove from heat, and let stand in pan until cool to the touch.
  • Make an egg wash: In a small bowl, whisk together the remaining egg yolk and 1 tablespoon water. Lightly dust a work surface with flour. Roll out puff pastry 1/4 inch thick. Using a pastry wheel, cut into an 8-by-12-inch rectangle, reserve scraps for another use. Transfer to a baking sheet. Score the edge of the tart by running a sharp knife around the perimeter of the pastry 1/4 inch from edge, cutting only halfway through dough. Brush edges of tart with egg wash.
  • Spread ricotta mixture evenly within the borders of the scoring. Scatter half of the mushrooms over the ricotta. Lay the Cantal slices evenly over the mushrooms. Gently combine the remaining mushrooms with the cooled onions and the sliced onion greens. Scatter this mixture evenly over the cheese. Can be made ahead up to this point and refrigerated for up to 1 day.
  • Bake until cheese is bubbly and crust is golden brown, about 24 minutes, turning once after 12 minutes. Remove from oven, let rest for 1 to 2 minutes. Cut into 6 slices. Serve with parsley salad.

SWEET ONION TART



Sweet Onion Tart image

I use this as a side dish, an appetizer and also as a main dish. I found this recipe in "New Frontiers in Western Cooking" by Greg Patent (2002). I often use yellow organic onions in place of sweet onions. Both variations taste wonderful.

Provided by wood stove stoker

Categories     Breakfast

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups unbleached white flour
1/2 teaspoon salt
3/4 cup cold butter
1/2 cup ice water
3 large sweet onions (Such as Walla Walla)
1/2 cup unbleached white flour, for coating
3 tablespoons butter, divided
3 tablespoons olive oil, divided
3 eggs
1 cup whole milk
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon freshly grated nutmeg
1 tablespoon chopped fresh oregano
5 tablespoons freshly grated parmesan cheese, divided

Steps:

  • Prepare pastry in food processor:.
  • Place flour, salt, and butter in work bowl fitted with metal blade. Process until mixture resembles coarse corn meal.
  • While mixing, gradually add ice water through tube and process until mixture forms a ball.
  • Remove dough from work bowl.
  • Shape into 6-inch disk and wrap in plastic wrap.
  • Refrigerate for 1 hour.
  • (Pastry may also be made by hand according to individual's methods.).
  • Roll out pastry between two pieces of parchment paper into 13" circle -- or something resembleing a circle.
  • Place into 10" quiche or tart pan. (Tart pan with removable bottom makes for a more "elegant" presentation.).
  • Fold pastry onto itself forming a double side wall. Prepare edge with decorative trim by finger crimping around entire pan.
  • Meanwhile, preheat oven to 400 degrees.
  • Line pastry bottom with foil. Weigh down pastry by spreading beans or rice on bottom.
  • Bake 15 to 20 minutes--or until edge of pastry is SLIGHTLY browned. Romove foil and weights.
  • Cool pastry.
  • Prepare Filling:.
  • Peel onions and slice into 1/4" thick slices.
  • Spread flour onto plate.
  • Dredge onion slices in flour. Set aside.
  • Heat 1 1/2 T of the olive oil and 1 1/2 T of the butter in a 12" skillet over medium-low heat.
  • When oil/butter is hot, brown 1/2 of the onion slices.(About 4-5 minutes each side.).
  • Place on paper towels to drain.
  • Add remaining 1 1/2 T olive oil and 1 1/2 T butter to skillet and brown remaining onion slices. (About 4-5 minutes each side.).
  • Place on paper towels to drain. Set aside.
  • In a medium bowl whisk eggs, milk, salt, pepper, nutmeg, and oregano until well combined. Set aside.
  • Spread 3 T of grated Parmesan on bottom of prepared pastry.
  • Arrange browned onion slices to completely cover bottom of prepared pastry.
  • Pour egg mixture over onions.
  • Sprinkle with remaining 2 T of Parmesan cheese.
  • Bake 45 to 50 minutes or until it is puffed and browned and the filling is set.
  • Cool tart at least 5 minutes before serving.

Nutrition Facts : Calories 615.2, Fat 41.1, SaturatedFat 21.5, Cholesterol 189.8, Sodium 710.8, Carbohydrate 49.7, Fiber 2.6, Sugar 5.8, Protein 12.5

SORREL AND ONION TART



Sorrel and Onion Tart image

Rich, buttery puff pastry offsets the the slightly sour flavor of the sorrel.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes two 7-by-11-inch tarts

Number Of Ingredients 9

4 tablespoons unsalted butter
5 Vidalia onions, thinly sliced
2 (about 1 1/2 pounds) fresh sorrel, or spinach, washed and dried
1 tablespoon coarse salt
1/4 teaspoon freshly ground pepper
All-purpose flour, for dusting
2 eight-ounce sheets frozen puff pastry, thawed
2 large egg yolks
1/4 cup heavy cream

Steps:

  • In a heavy, deep saucepan, melt butter over medium-low heat. Add onions. Cook, stirring frequently, until onions are soft and translucent, about 15 minutes.
  • Remove and discard the tough center ribs from the sorrel leaves. Bring a large stockpot of water to a boil, and add 2 teaspoons salt. Add sorrel, and cook just until the leaves wilt, 1 to 2 minutes. Drain sorrel in a colander, let cool, and squeeze out any excess liquid.
  • Add sorrel, the remaining teaspoon salt, and the pepper to the onions; cook over low heat until mixture breaks down and is almost soupy, about 20 minutes. Remove from heat, and let cool.
  • Preheat oven to 400 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll one sheet of puff pastry into a 7-by-11-inch rectangle, about 1/8 inch thick. Transfer the dough to one of the parchment-lined baking sheets, and chill in refrigerator 30 minutes. Repeat process with the second sheet of puff pastry. Remove both sheets of puff pastry from the refrigerator. Using a sharp knife, score a 1/2-inch border around perimeter of each sheet, creating a picture-frame look. Using a fork, prick the entire surface within the scored edges on each sheet. Make an egg glaze: In a small bowl, combine 1 egg yolk and 2 tablespoons heavy cream; carefully brush egg glaze onto the borders.
  • Transfer both sheets of dough to oven, and bake until pastry has puffed up and is golden brown, about 15 minutes. Remove pastry from oven, and transfer to a wire rack to cool.
  • Add the remaining egg yolk and remaining 2 tablespoons cream to the sorrel mixture, and stir to combine. Divide the filling in two, and spread one half over each puff pastry. Return the tarts to the oven, and bake until the filling is hot throughout, about 20 minutes. Remove the tarts from the oven, and transfer to a wire rack to cool, about 10 minutes. Cut tarts into 2-inch squares, and serve warm.

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From ediblewildfood.com


MONTGOMERY CHEDDAR AND ONION TART WITH SORREL AND ROSEMARY BY …
2018-04-05 Drain the onions on a j cloth to remove any excess liquid. Mix together the cream, egg yolks, rosemary and salt then mix in the onions. To cook the tarts. Fill each tart case with the onion mixture, making sure to get an even amount of onions and liquid in each. Sprinkle with 10g of Mongomery cheddar cut into small 0.5cm cubes.
From thestaffcanteen.com


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