Portobello Onion Tart Recipes

Steps:

• Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onions. Cook, stirring, until they begin to wilt, and add salt to taste. Turn the heat to medium-low and cook the onions, stirring from time to time, until they are very soft and beginning to caramelize, about 15 minutes. Add the mushrooms, turn the heat up to medium-high, and cook until they begin to sweat and soften, about 5 minutes. Add the garlic and stir together until fragrant, about 1 minute, and stir in the paprika. Continue to cook until the mushrooms are tender and most of the liquid in the pan has evaporated, 5 to 10 minutes. Remove from the heat, taste and adjust salt, and stir in the mint, parsley, feta and freshly ground pepper to taste
• Heat the oven to 375 degrees. Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in 7 sheets of phyllo dough, placing them not quite evenly on top of one another so that the edges overlap the sides of the pan all the way around. Brush each sheet with olive oil (or a mixture of olive oil and melted butter) before adding the next sheet. Fill with the mushroom and onion mixture. Bring the overhanging edges of the phyllo in over the filling, brushing each sheet with more olive oil, then layer 5 more sheets of dough over the top, brushing each sheet with olive oil. Crimp the edges into the sides of the pan. Pierce the top of the pie in several places with a sharp knife. Bake for 40 to 50 minutes, until the top is golden brown. Serve warm or at room temperature. Recrisp the crust, if necessary, in a low oven for 10 to 20 minutes

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.

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.