Zwiebelwhe Swiss Onion Tart Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
• Saute onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
• Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.
• Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.

Steps:

• To make the pastry, process the flour, butter and water together in a food processor for a few minutes until a rough dough forms. Remove, wrap in plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 180°C (350°F/Gas 4).
• Roll the dough out on a floured bench and gently press into the tin. Trim the pastry to fit and reserve the left-over pastry to patch any cracks.
• To blind-bake the tart, line the pastry shell with foil and fill with baking weights or uncooked rice or beans. Bake until cooked, about 20 minutes. Remove the foil and weights and bake for an additional 15-20 minutes until lightly golden. If there are any cracks, patch with the left- over pastry.
• While the tart shell is baking, prepare the filling.
• In a large frying pan over low to medium heat, sauté the onion in the oil until very soft and light brown. This may take up to an hour. Set aside to cool slightly. Beat the egg yolks with the cream. Add the nutmeg and season well with salt and pepper. Stir the onion through the cream mixture.
• Carefully fill the pastry shell with the filling, place in the oven and bake for 40-45 minutes, or until the filling is set. Serve warm or at room temperature.

Steps:

• Crust:.
• Pulse flour, baking powder, and salt in a food processor to combine. Add butter and pulse until pea-sized pieces form. Add water; pulse briefly. Transfer dough to a floured work surface; form into a disk. Wrap in plastic wrap; chill for 1 hour.
• Heat oven to 425°F Transfer dough to a floured work surface. Roll dough into a 13-inch circle; transfer to an 11-inch fluted tart pan with a removable bottom, pressing into bottom and sides. Trim excess dough; chill for 30 minutes. Prick bottom of dough with a fork; cover bottom with a sheet of parchment paper; fill with pie weights or dried beans. Bake until crust is set, about 20 minutes. Remove paper and b eans; bake until crust is light brown, about 15 minutes. Let cool.
• Filling:.
• Cook bacon in a 4-quart saucepan over medium heat until crisp, 7-8 minutes. Using a slotted spoon, transfer bacon to a plate. Discard bacon fat; add butter. Add onions and season with salt; reduce heat to low, cover, and cook, stirring occasionally, until soft, about 10 minutes. Uncover; cook until lightly browned, 10 minutes. Let cool.
• Whisk milk, cream, and eggs in a bowl; add reserved bacon and onions along with cheese. Season with salt, pepper, and nutmeg. Pour filling into tart; place on baking sheet.
• Place tart in oven and reduce heat to 400°F Bake until filling is golden brown and set, 45-50 minutes. Transfer tart to a wire rack to let cool completely before slicing and serving.

Steps:

• Place milk and 4 tablespoons butter in a small saucepan, and heat until butter has melted. Remove pan from heat, and let mixture cool until tepid.
• Place milk mixture in the bowl of an electric mixer fitted with the paddle attachment. On low speed, add the sugar, 1/2 teaspoon salt, lemon zest, egg yolks, and yeast. Gradually add 3 cups flour, creating a dough that is soft but not sticky.
• Turn dough out onto a floured surface, and knead until it is smooth and elastic and springs back when you poke it with your finger, about 5 minutes. Place in a large buttered bowl, and cover tightly with plastic wrap. Set in a warm place until dough has doubled in bulk, about 1 hour.
• Heat oven to 400 degrees. Line an 11-by-17-inch baking sheet with parchment. Punch dough down, and roll out to a 1/4-inch thickness. Place on prepared baking sheet, and cover with buttered plastic wrap; let rise until dough doesn't spring back when you poke it with your finger, about 20 minutes.
• Melt remaining tablespoon butter in a large skillet over medium heat. Add the bacon, and cook until golden and crisp and most of fat has been rendered, about 6 minutes. Add onions, and cook, stirring occasionally, until translucent, 8 minutes. Reduce heat to low. Sprinkle 1 1/2 teaspoons flour over onions, and stir in. In a small bowl, whisk together sour cream and the egg, and stir into the onion mixture. Cook, stirring, until mixture thickens, about 1 minute. Remove skillet from heat, and season with salt.
• Spread mixture on top of dough, and let rise 15 minutes more. Sprinkle top with caraway seeds. Bake until edges are crisp and brown, about 30 minutes. Transfer to a wire rack to cool, and serve. Bread will keep, wrapped and unrefrigerated, up to 4 days.

Steps:

• Dissolve yeast and sugar in 2 tablespoons of the lukewarm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Sift flour into large bowl, add yeast mixture, melted butter, remaining milk, egg, and salt. Stir well to combine until dough has pulled together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Place dough in a large bowl. Cover with a towel and let rise in a warm place until doubled in volume, about 1 to 1 1/2 hours. Punch dough down, cover with a towel, and let rise in a warm place for 1 hour.
• Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Add onion and saute on low heat until soft, about 15 minutes. Remove from pan and cool slightly.
• Mix bacon-onion mixture with sour cream and season with a little salt and pepper (be careful not to over-salt, as bacon is already salty).
• Preheat oven to 400 degrees F (200 degrees C). Grease a 10- or 12-inch springform pan.
• Roll dough on lightly floured surface to fit springform pan and cover pan. Fill with bacon-onion mixture.
• Bake in preheated oven until dough is set and filling is slightly browned, about 30 minutes.

Steps:

• Heat oven to 400°F.
• Melt butter in large skillet on medium heat. Add ham and onions; cook on medium-low heat 12 to 14 min. or until onions are tender and golden brown, stirring occasionally. Remove skillet from heat.
• Unfold pastry sheet; cut into 12 squares. Press 1 square onto bottom and up side of each of 12 muffin pan cups sprayed with cooking spray.
• Whisk eggs, sour cream and nutmeg in medium bowl until blended. Add onion mixture; mix well. Spoon into pastry cups; top with Swiss pieces. Sprinkle with chives.
• Bake 12 to 14 min. or until filling is set in centers, and edges of pastry cups are golden brown. Transfer tarts from muffin pan to wire racks; cool slightly.

Steps:

• Sift dry dough ingredients into bowl; cut in butter. Add milk, a tablespoon at a time, tossing just until flour is dampened. Gather into ball. Pat 2/3 of dough in bottom of 8-inch round cake pan. Bake at 425 degrees until lightly browned, about 15 minutes. Cool on rack and turn oven down to 325 degrees.
• Meanwhile, fry bacon until crisp; drain most of bacon fat. Cook onion in remaining bacon fat until tender. Combine remaining filling ingredients with bacon and onion.
• Pat remaining dough around edge of cooled pan. Pour filling into crust. Bake at 325 degrees until almost set, about 20 minutes. Let stand 10 minutes. Cut into wedges and serve.