CARAMELIZED ONION TART
Provided by Food Network
Time 1h5m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
- Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for about 15 minutes or until golden, stirring often. Season to taste and let cool.
- Unfold the pastry sheet on a lightly floured surface. Roll into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the square with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork.
- Spread the onion mixture over the pastry crust. Top with the gruyere and parmesan cheeses and sprinkle with the chives.
- Bake for 20 minutes or until golden and bubbly. Cool for 5 minutes on a wire rack. Cut into approximately 3 x 2-inch rectangles. Serve warm.
CARAMELISED ONION TART
This tart is luscious and tasty, there's very little shopping involved and everyone seems to love it
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Slide a baking sheet in to heat. Roll the pastry out enough to line a deep 20cm flan tin or a shallow 23cm one. Chill for 10 mins.
- Put a few balls of crumpled foil in the base of the pastry case and bake on the baking sheet for 10 mins. Remove the foil and bake for 5 mins more, until light golden.
- Meanwhile, cook the onions in the oil until starting to soften, then add thyme, pepper, and salt if you want to. Cook slowly for about 15 mins until the onions are soft and tinged brown.
- Beat the eggs, beat in the milk and half the cheese and some pepper. Spread the onions over the flan case and pour in the egg mix. Sprinkle the remaining cheese on top and bake the tart on the baking sheet for 30-40 mins until the filling is firm and golden, and the pastry crisp. Serve warm or cold.
Nutrition Facts : Calories 730 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 55 grams carbohydrates, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 0.92 milligram of sodium
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!
CARAMELIZED ONION TART
I've been delighted with the Georgia-grown Vidalia onions ever since I moved here more than 35 years ago. Paired with basil and goat cheese, this appetizer pizza is always well received.-Carol Jordan, Lawrenceville, Georgia
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1 tablespoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened., Meanwhile, in a large skillet, cook onions and vinegar in remaining oil over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently. Set aside., Cool the garlic for 10-15 minutes. Squeeze softened garlic into a food processor; add the flour, butter and salt. Cover and process until mixture resembles coarse crumbs. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with a removable bottom. Bake at 350° for 15 minutes., In a food processor, combine the goat cheese, eggs, parsley, salt and pepper; cover and process until blended. Sprinkle 1/2 cup Parmesan cheese into crust; top with basil. Spread goat cheese mixture into crust., Arrange onions over top; sprinkle with remaining Parmesan cheese. Bake for 25-30 minutes or until set.
Nutrition Facts : Calories 325 calories, Fat 24g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 434mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
CARAMELIZED ONION TARTLETS
Sweet caramelized onion tarts, bite-sized with superior taste.
Provided by Jaimie
Categories Appetizers and Snacks Pastries
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat butter in a skillet over medium heat and stir in onion. Pour in red wine to cover the bottom of the pan and sprinkle with sugar. Cook and stir until onions are tender and translucent, 10 to 15 minutes.
- Combine heavy cream, mozzarella cheese, cayenne pepper, salt, and black pepper in a bowl. Stir into onion mixture.
- Cut pie crusts into 3-inch circles using a cookie cutter. Place circles into the bottom of 12 muffin cups in a muffin tin.
- Spoon onion mixture evenly on top of the tart crusts.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool 10 minutes before popping tartlets out of the muffin tin.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 18.6 g, Cholesterol 25.1 mg, Fat 18.7 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 231.2 mg, Sugar 2.7 g
CARAMELISED ONION PUFF PASTRY TART
Top puff pastry with tangy mustard, onions and Parmesan cheese for a light vegetarian lunch or party buffet nibble
Provided by Thane Prince
Categories Buffet, Lunch, Starter, Supper
Time 1h
Number Of Ingredients 8
Steps:
- Finely slice the onions, then put them in a large, lidded pan with the oil and cook over a low heat for 30 mins, stirring from time to time.
- Remove the lid and turn up the heat, cooking the onions until they brown and caramelise, stirring often.
- Heat oven to 180C/160C fan/gas 4. Unroll the pastry and place on a greased baking sheet. Using a sharp knife, cut a 2cm border around the edge of the pastry, going almost but not quite through the pastry. Glaze the edge of the pastry with beaten egg.
- Spread the mustard over the base of the tart and pile on the onions, spreading them out to meet the edge. Mix the breadcrumbs, Parmesan and thyme leaves together, and sprinkle this topping evenly over the onions. Bake the tart for 18-20 mins or until the pastry is golden brown.
Nutrition Facts : Calories 380 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
CARAMELIZED FRENCH ONION TART
I love onions! I like them roasted, grilled, breaded, battered, fried, raw, but there is something extra special about caramelized onions. Good enough to eat alone. When onions are slowly cooked, the natural sugars begin to caramelize and bring out a delicious richness that is so savory. Add in a little pastry and creamy base and voila, we have a french onion tart. Serve as an appetizer or perfect for lunch with a simple salad. The perfect new addition to my Easter table. Elegant yet so simple!
Provided by Everything Tasty Ki
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- In a large sauce pan, melt the butter on medium heat.
- Add the onions, white wine, sugar, thyme, salt and pepper and cook the onions until softened and golden brown.
- While the onions are caramelizing, combine the Ricotta cheese and egg in a small bowl and set aide.
- Unfold puff pastry sheets on a a large cookie sheet making sure both sheets connect in the middle of the pan. Gently fold in each side of the puff pastry sheets approximately 1 inch.
- Spread the Ricotta cheese mixture evenly over the puff pastry and lightly sprinkle most of the Parmesan cheese on top. Reserve some to sprinkle on top of the onions.
- Add the caramelized onions evenly over the cheese mixture and top the tart off by sprinkling any remaining Parmesan cheese.
- Bake for 30 minutes until puff pastry is golden brown and cooked through.
- Cut into small pieces for appetizers or bigger pieces to eat as a main dish.
- Enjoy!
Nutrition Facts : Calories 226.2, Fat 15.9, SaturatedFat 7, Cholesterol 39.8, Sodium 269.5, Carbohydrate 14.1, Fiber 0.7, Sugar 3.2, Protein 6.2
CARAMELIZED-ONION TART WITH OLIVES AND ANCHOVIES
This tart-pizza dotted with already-made onions and olives takes less than 20 minutes to prepare.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees. On a lightly floured surface, roll dough into an 11-by-16-inch rectangle. Sprinkle cornmeal on a rimmed baking sheet and place dough on top.
- Spread onions over dough, leaving a 1-inch border. In a bowl, combine garlic with 1 tablespoon oil; arrange over onions and top with anchovies and olives. Season with salt and pepper. Brush edges of dough with 2 tablespoons oil. (If desired, score into individual servings before baking.) Bake until crust is golden brown and releases easily when a large metal spatula is slid underneath, 9 to 11 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 206 g, Fat 12 g, Fiber 1 g, Protein 5 g
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.
CARAMELIZED ONIONS TARTLETS
These creative appetizers are sweetly savory and perfect for passing around.
Provided by Dannon Oikos
Categories Trusted Brands: Recipes and Tips Dannon Oikos®
Time 27m
Yield 24
Number Of Ingredients 5
Steps:
- In a saute pan heat oil. Add onions and cook on medium heat, stirring often, until onions are golden brown (15 minutes). Let onion cool.
- In a bowl combine, yogurt, parmesan cheese and herbs mix well. Add cooled onions.
- Spoon 1 healthy teaspoon per phyllo cup and bake tartlets 10 minutes or until golden brown.
Nutrition Facts : Calories 12.5 calories, Carbohydrate 1.6 g, Cholesterol 0.8 mg, Fat 0.3 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 9.2 mg, Sugar 0.6 g
GRUYERE & CARAMELIZED ONION TARTS
Garlic and onion is a match made in heaven in my opinion, so I love creating new recipes to showcase the pair. Gruyere cheese adds impeccable flavor to the eye-catching starter. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in oil and butter until softened. Reduce heat to medium-low; cook, uncovered, for 40 minutes or until deep golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Stir in salt and pepper., Unfold each puff pastry sheet onto an ungreased baking sheet. Using a knife, score decorative lines around the edges of each pastry. Spread onion mixture to within 1/2 in. of edges. Sprinkle with cheeses and thyme., Bake at 400° for 12-15 minutes or until golden brown. Cut each tart into 12 pieces. Serve warm.
Nutrition Facts : Calories 142 calories, Fat 9g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 125mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
More about "caramelized french onion tart recipes"
CARAMELISED ONION TART RECIPE - DELICIOUS EVERYDAY
From deliciouseveryday.com
4.6/5 (47)Total Time 50 minsCategory Appetizer, Main Course, Side DishCalories 628 per serving
- Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball. Turn the mixture out onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.
- Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Line a 30cm loose bottomed tart tin with the pastry, making sure to press into the sides, and trim the excess. Refrigerate for 15 minutes.
- Preheat the oven to 180 celsius (355 Fahrenheit) and line the tart with baking paper and fill with baking weights or beans. Bake for 10 minutes before removing the baking paper and weights and baking for a further 5 to 7 minutes or until the base is dry and lightly golden. Set aside to cool.
- To make the caramelised onions, heat a large frying pan over a medium low heat and add the butter before adding the onions and reduce the heat to low. Cook for 10 minutes before adding the balsamic, 2 tsp of the thyme leaves and brown sugar. Cook for a further 10 minutes until caramelised. Set aside to cool.
HOW TO COOK THE PERFECT ONION TART - RECIPE | FOOD | THE …
From theguardian.com
ROQUEFORT AND CARAMELIZED ONION TART RECIPE - THE …
From thespruceeats.com
FRENCH ONION TARTLETS RECIPE | GIRL VERSUS DOUGH
From girlversusdough.com
CARAMELIZED ONION AND GRUYèRE TART RECIPE - FOOD & WINE
From foodandwine.com
BEST CARAMELIZED ONION TART EVER - HEALTHY RECIPE …
From healthyrecipeecstasy.com
CARAMELIZED ONION TART RECIPE - THE BOSSY KITCHEN
From thebossykitchen.com
TOMATO AND CARAMELISED ONION TART APPETIZER RECIPE
From uncutrecipes.com
CARAMELIZED FRENCH ONION TART | THE RECIPE CRITIC
From therecipecritic.com
5/5 (1)Total Time 48 minsCategory AppetizerCalories 627 per serving
CARAMELIZED ONION TART RECIPE - DELISHABLY
From delishably.com
20 SERIOUSLY SAVORY CARAMELIZED ONION RECIPES • THE GOOD …
From thegoodheartedwoman.com
CARAMELIZED ONION TART | CANADIAN LIVING
From canadianliving.com
FRENCH ONION TART - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.com
HOW TO MAKE A CARAMELIZED ONION TART | FOOD & WINE
From foodandwine.com
CARAMELIZED FRENCH ONION TART RECIPE - FOOD.COM
From pinterest.ca
CARAMELIZED ONION TART RECIPE | MYRECIPES
From myrecipes.com
FRENCH CARAMELIZED ONION AND GOAT CHEESE TART RECIPE
From food.yadachef.com
FRENCH RECIPES: CARAMELIZED ONION AND LEEK TART
From girlsguidetotheworld.com
CARAMELIZED FRENCH ONION TART | THE RECIPE CRITIC – FOOD FOR NUTS
From foodfornuts.com
ALSATIAN ONION TART - PARDON YOUR FRENCH
From pardonyourfrench.com
CARAMELIZED ONION TARTE TATIN | RECIPE | KITCHEN STORIES
From kitchenstories.com
CARAMELISED ONION AND FETA TART | FAMILY-FRIENDS-FOOD
From family-friends-food.com
CARAMELIZED ONION TART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRENCH ONION TART | RUSTIC CARAMELISED ONION TART RECIPE - NOT …
From notjustspice.com
CARAMELISED ONION TART RECIPE - WOOLWORTHS
From woolworths.com.au
CARAMELIZED ONION TART | CARAMELISED ONION TART, ONION TART, RECIPES
From pinterest.ca
CARAMELIZED ONION TART - URBAN FOODIE KITCHEN
From urbanfoodiekitchen.com
FRENCH ONION TART RECIPE (SAVORY TART) - CURRYTRAIL
From currytrail.in
CARAMELIZED ONION TART - PEPPERIDGE FARM
From pepperidgefarm.com
CARAMELIZED ONION TART (GERMAN ZWIEBELKUCHEN) - ELAVEGAN
From elavegan.com
CARAMELIZED ONION TART WITH CHEESE CRUST - DOMINICAN COOKING
From dominicancooking.com
RECIPE: CARAMELIZED ONION AND PHYLLO TART - KITCHN
From thekitchn.com
CARAMELIZED ONION SKILLET TART – FIELD COMPANY
From fieldcompany.com
You'll also love