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.
BACON, ONION AND GRUYERE TART
A delicious appetizer and light bite. Original comes from epicurious - the onions really shine here so I've tweaked the recipe to double the amount. For fantastic presentation, use a rectangular tart pan and cut into small squares.
Provided by greysangel
Categories Lunch/Snacks
Time 1h5m
Yield 12 squares, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- For crust:.
- Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
- Preheat oven to 400°F Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
- For filling:.
- Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
- Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.
Nutrition Facts : Calories 450, Fat 36.5, SaturatedFat 19.2, Cholesterol 162.5, Sodium 278.6, Carbohydrate 22.4, Fiber 1.3, Sugar 2.4, Protein 9
MUSHROOM ONION GRUYERE TART
This recipe was based off recipe #448821 by Demelza, which my family fell in love with after I adopted her in the PAC game. Since we love mushrooms and onions I decided to create a tart with her basic recipe idea as a starting point.
Provided by AcadiaTwo
Categories Onions
Time 1h10m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Line a cookie sheet with a sheet of bakers parchment paper.
- Place a sheet of puffed pastry flat on parchment.
- In skillet over medium low heat add olive oil and butter.
- Saute onion for 15 minutes or until translucent. Stir frequently.
- Add mushrooms to skillet .
- Saute until tender about 15 minutes. Stir frequently.
- Add salt and pepper to mushroom onion mixture (to taste).
- Remove from heat and set aside.
- Mix egg and milk together with a whisk until well blended.
- Paint the puffed pastry with the honey mustard leaving a 1/2 inch border.
- Add the mushroom onion mixture on top of the mustard leaving about a 1/2 inch border.
- Sprinkle the cheese on top of the mushroom onion mixture.
- Paint the border of the puffed pastry dough with egg wash (Discard leftover egg wash).
- Place tart in oven and bake for 15-20 minutes until pastry has puffed up and browned.
- Enjoy!
Nutrition Facts : Calories 366.9, Fat 25.9, SaturatedFat 8.3, Cholesterol 51.3, Sodium 226.8, Carbohydrate 24.3, Fiber 1.7, Sugar 3.6, Protein 10.8
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- In a large skillet, melt the butter in the vegetable oil. Add the sliced onions, cover and cook over moderate heat, stirring, until softened, about 12 minutes. Uncover the skillet and cook, stirring occasionally, until the onions are very soft and well browned, about 45 minutes longer; add a little water as necessary to prevent the onions from sticking. Add the Marsala and cook until nearly evaporated. Season the onions with salt and white pepper and transfer them to a medium bowl.
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- Line the tart shell with foil and fill with pie weights or dried beans. Bake in the center of the oven for about 25 minutes, or until the edge is golden and the center is nearly set. Remove the foil and weights, cover the edge with foil and bake for 5 minutes longer, until the shell is cooked through and golden.
- Sprinkle the Gruyère into the tart shell and spread the onions on top. Bake for 10 minutes, or until the cheese is melted and the onions are sizzling. Let cool for 15 minutes. Unmold the tart, cut it into wedges and serve warm.
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