Caramelized Onion And Roasted Red Pepper Tart Recipe 455

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CARAMELIZED ONIONS ROASTED RED PEPPERS QUICHE



Caramelized Onions Roasted Red Peppers Quiche image

A tender, flaky, buttery homemade pie crust filled with caramelized onions and roasted red peppers. Topped with an egg custard mixture and baked until set. Perfect for brunch or entertaining family and friends.

Provided by Veena Azmanov

Categories     brunch     Dinner     Lunch

Time 1h5m

Number Of Ingredients 20

1 1/2 cup All-purpose flour
4 oz Unsalted butter ((1 stick, 1/2 cup) chilled and cubed)
1/2 tsp Salt
1 Egg yolk
2 tbsp Water
1/2 cup Caramelized onions (2 large onions)
3/4 cup Roasted red peppers (2 large peppers)
1/2 cup Parsley (finely chopped )
1/4 cup Ricotta cheese
1/2 tsp Garlic (minced)
2 tbsp Olive oil
1/2 cup Cheddar cheese
1/2 cup Gruyere or Gouda cheese
3 Eggs (large)
1/2 cup Whipping cream or half & half
1/4 cup Ricotta cheese
1/2 cup Whole milk
2 tbsp All-purpose flour
1/4 tsp Salt
1/4 tsp Pepper

Steps:

  • Place flour, salt, and butter in a food processor.
  • Pulse for 30 seconds until bread crumb consistency.
  • Add beaten egg yolk and water
  • Pulse another 30 to 40 seconds until almost combined.
  • Invert on a clean workboard.
  • Gather it all into a ball without kneading.
  • Wrap in cling wrap and chip for at least an hour.
  • When chilled - roll pastry and cover a 9-inch quiche pan (as shown in the video).
  • Chill the pastry for 15 minutes, and
  • Preheat the oven at 190 C/ 380 F.
  • Dock the pastry and blind bake with baking beans or pie weights for 15 minutes.
  • Remove the baking beans and let the crust cool.
  • Slice onions thinly and saute in a skillet with one tablespoon oil.
  • Let cook on low for 10 to 15 minutes until caramelized.
  • Set aside to cool.
  • Core and cut the peppers in half.
  • Place them on a baking tray skin side up.
  • Brush with remaining olive oil.
  • Bake at 220 C/ 440 F for 15 to 20 minutes or until skin is charred.
  • Cover with foil for 10 minutes then remove skin and chop roughly.
  • Set aside.
  • Combine Eggs, flour, cream, milk, and ricotta cheese.
  • Season with salt and pepper.
  • Set aside.
  • Preheat the oven at 180 C / 380 F.
  • Combine the remaining ricotta with garlic. Evenly spread it at the bottom of the quiche (see video).
  • Then sprinkle the caramelized onions, roasted red peppers, and parsley.
  • Lastly, top with cheeses and season with salt and pepper.
  • Pour the custard mixture over carefully.
  • Bake in the preheated oven for 35 to 45 minutes until the top sets. The center may still have a little jiggle.
  • Let cool for 15 minutes before you unmold from tart pan.
  • Enjoy!

Nutrition Facts : Calories 345 kcal, Carbohydrate 22 g, Protein 12 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 124 mg, Sodium 514 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CARAMELIZED ONION AND ROASTED RED PEPPER TART



Caramelized Onion and Roasted Red Pepper Tart image

Mmm--what a flavor combo. You can shortcut this by using puff pastry or any other pastry dough, but it will change the nutrition information. Prep time includes both dough risings. Both the onion and pepper mixtures can be prepared a day ahead. From cooking light: CALORIES 192(20% from fat); FAT 4.2g (sat 0.6g,mono 2.6g,poly 0.6g); PROTEIN 5.6g; CHOLESTEROL 0.0mg; CALCIUM 32mg; SODIUM 581mg; FIBER 4.1g; IRON 2mg; CARBOHYDRATE 34.3g

Provided by MarraMamba

Categories     Savory Pies

Time P1DT20h

Yield 8 serving(s)

Number Of Ingredients 18

2 1/4 teaspoons dry yeast (1 package)
1 teaspoon honey
3/4 cup warm water (100 to 110)
1 1/2 cups bread flour, divided
1/4 cup whole wheat flour
1 tablespoon olive oil
1 teaspoon sea salt
cooking spray
1 tablespoon olive oil
6 cups vertically sliced onions
1 teaspoon sea salt
3 fresh thyme sprigs
3 garlic cloves, minced
2 bay leaves
3 large red bell peppers
1/4 teaspoon fresh ground black pepper
1 tablespoon chopped fresh thyme
fresh thyme sprig (optional)

Steps:

  • Dough:.
  • Dissolve yeast and honey in warm water in a large bowl; let stand for 5 minutes.
  • Lightly spoon flours into dry measuring cups, and level with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until bubbly.
  • Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt.
  • Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
  • Topping:.
  • Heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently.
  • Remove from heat. Discard thyme sprigs and bay leaves.
  • Preheat broiler.
  • While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop.
  • Preheat oven to 425°F.
  • Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper. Sprinkle with black pepper. Bake at 425°F for 25 minutes or until the crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8 squares, and cut each square in half diagonally. Garnish with thyme sprigs, if desired.

CARAMELIZED FRENCH ONION TART



Caramelized French Onion Tart image

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

4 tablespoons butter
2 med-large yellow onions, thinly sliced
1/4 cup white wine
2 tablespoons sugar
2 teaspoons fresh thyme
1/2 teaspoon coarse salt
1/2 teaspoon ground pepper
1 cup ricotta cheese
1 egg
1 sheet puff pastry
1/2 cup of shredded parmesan cheese
1/4 cup crumbled cooked bacon (optional)

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

ROASTED BELL PEPPER AND ONION TART



Roasted Bell Pepper and Onion Tart image

Categories     Milk/Cream     Egg     Onion     Bake     Vegetarian     Bell Pepper     Bon Appétit

Yield Serves 8

Number Of Ingredients 11

1 small red bell pepper
1 small yellow bell pepper
2 tablespoons olive oil
1 1/2 cups chopped onion
1 refrigerated pie crust (half of 15-ounce package)
1 teaspoon all purpose flour
1/4 cup chopped fresh basil
2/3 cup whipping cream
2 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and seal. Let stand 10 minutes. Peel and seed peppers. Cut into 1/3-inch-wide strips.
  • Heat oil in heavy large skillet over medium heat. Add onion and sauté until just beginning to color, about 12 minutes. Transfer to bowl and cool. (Bell peppers and onion can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Preheat oven to 425°F. Remove crust from box. Let stand at room temperature 15 minutes to soften. Unfold crust; peel off top plastic sheet. Press out fold lines. If crust cracks, wet fingers and push edges together to seal. Sprinkle 1 teaspoon flour over surface of crust. Place crust, floured side down, in 9-inch-diameter tart pan with removable bottom; peel off second plastic sheet. Fold crust edge in, forming double-thick sides. Pierce dough all over with fork. Bake until light golden, about 10 minutes. Cool crust. Reduce oven temperature to 400°F.
  • Arrange onion in crust. Top with bell pepper strips. Sprinkle with basil. Whisk cream, eggs, salt and pepper in medium bowl to blend. Pour custard over vegetables. Bake tart until custard sets, about 20 minutes. Cool tart 5 minutes in pan on rack. Remove pan sides. Cut tart into wedges and serve warm.

CABBAGE AND CARAMELIZED ONION TART



Cabbage and Caramelized Onion Tart image

When I lived in Paris, I frequented a little savory tart shop in the 15th Arrondissement that always surprised me with odd combinations of ingredients. One of my favorites was a caramelized onion and cabbage tart, which I've reproduced here.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 2h

Yield Serves six

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
2 medium onions, cut in half root to stem, then thinly sliced across the grain
Salt
2 garlic cloves, minced
1 small cabbage, shredded or chopped (about 6 cups)
Freshly ground pepper
4 eggs
3/4 cup low-fat milk
1/2 cup, tightly packed (2 ounces) Gruyère cheese
1 yeasted olive oil pie crust (1/2 recipe)

Steps:

  • Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onions, and cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes, stirring often, until the onions are very soft, sweet and light brown.Meanwhile, heat the remaining olive oil over medium heat in another large skillet. Add the cabbage. Cook, stirring often, until it begins to wilt, then add salt and pepper to taste. Continue to cook for another 10 to 15 minutes, stirring often, until the cabbage is tender and fragrant. Stir in the onions, simmer together uncovered for about five minutes or until there is no longer any liquid in the pan, and remove from the heat.
  • Heat the oven to 350 degrees. Oil a 9- or 10-inch tart pan and line with the dough. Beat the eggs and milk in a bowl and season with salt (about 1/2 teaspoon) and pepper. Stir in the onions, cabbage and cheese, and combine well. Scrape into the tart pan, and place in the oven. Bake 40 to 45 minutes until the top is lightly browned.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 507 milligrams, Sugar 5 grams, TransFat 0 grams

CARAMELIZED ONION AND ROASTED RED PEPPER TART RECIPE - (4.5/5)



Caramelized Onion and Roasted Red Pepper Tart Recipe - (4.5/5) image

Provided by á-4939

Number Of Ingredients 20

Crust
2 1/4 teaspoons dry yeast (1 package)
1 teaspoon agave
3/4 cup warm water (100 to 110)
1 1/2 cups bread flour, divided
1/4 cup whole wheat flour
1 tablespoon olive oil
1 teaspoon sea salt
cooking spray
Topping
1 tablespoon olive oil
6 cups vertically sliced onions
1 teaspoon sea salt
3 fresh thyme sprigs
3 garlic cloves, minced
2 bay leaves
3 large red bell peppers
1/4 teaspoon fresh ground black pepper
1 tablespoon chopped fresh thyme
fresh thyme sprig (optional)

Steps:

  • 1 Dough:. 2 Dissolve yeast and agave in warm water in a large bowl; let stand for 5 minutes. 3 Lightly spoon flours into dry measuring cups, and level with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until bubbly. 4 Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt. 5 Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes. 6 Topping:. 7 Heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently. 8 Remove from heat. Discard thyme sprigs and bay leaves. 9 Preheat broiler. 10 While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop. 11 Preheat oven to 425°F. 12 Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper. Sprinkle with black pepper. Bake at 425°F for 25 minutes or until the crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8 squares, and cut each square in half diagonally. Garnish with thyme sprigs, if desired

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