Creamy Onion Tart Recipes

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ULTIMATE ONION TART



Ultimate onion tart image

This simple quiche is a classic veggie favourite

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Supper

Time 1h15m

Number Of Ingredients 7

300g shortcrust pastry , thawed if frozen
25g butter
2 tbsp olive oil
900g onion , halved and thinly sliced
2 medium eggs
300ml double cream
40g vegetarian parmesan -style cheese, grated

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
  • Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
  • Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.

Nutrition Facts : Calories 623 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.59 milligram of sodium

ONION TART



Onion Tart image

Onion lovers are sure to be asking for second helpings of this appetizing tart-it uses two kinds of onions! Parmesan and feta cheese, nutmeg and hot pepper sauce enhance the flavor nicely. With its quichelike filling, the dish is ideal for a brunch or buffet. -Christine Andreas, Huntingdon, Pennsylvania

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

1 unbaked pastry shell (9 inches)
2 medium sweet onions, thinly sliced
2 tablespoons olive oil
3 large eggs
1/2 cup crumbled feta cheese
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon hot pepper sauce
3/4 cup half-and-half cream
1/2 cup whole milk
1 tablespoon Dijon mustard
6 green onions, thinly sliced
2 tablespoons minced chives
1/3 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 361 calories, Fat 23g fat (10g saturated fat), Cholesterol 139mg cholesterol, Sodium 627mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.

CREAMY ONION TART



Creamy Onion Tart image

This creamy onion tart is exquisite and exquisitely simple to make. The filling is nothing more than sauteed white onion, butter, cream, milk, and eggs. The crust is a flaky, buttery pâte brisée.

Provided by Jean-Georges Vongerichten

Categories     Mains

Time 40m

Number Of Ingredients 9

1 large white onion (very thinly sliced)
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper
1/4 cup all-purpose flour
3/4 cup whole milk (warmed)
1/3 cup heavy cream (warmed)
2 large eggs (at room temperature, lightly beaten)
Freshly grated nutmeg
1/2 recipe Pate Brisee

Steps:

  • Preheat the oven to 325°F (163°C).
  • In a large skillet, combine the onion, 2 tablespoons of the butter, and a generous pinch of salt. Cover and cook, stirring occasionally, over medium-low heat until very tender and pale gold, about 25 minutes.
  • In a large saucepan, melt the remaining 2 tablespoons butter over medium-low heat. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Whisk in the milk and cream in a slow, steady stream. Still whisking, bring to a boil and cook for 2 minutes. Remove from the heat and let cool slightly, whisking occasionally.
  • Pour a little of the cream mixture into the eggs, whisking until completely combined. Slowly whisk this mixture back into the cream mixture in the saucepan, a little at a time, until well incorporated and smooth. Stir in the caramelized onions, then season to taste with salt, pepper, and nutmeg. Spoon the mixture onto the pate brisee, spreading it evenly.
  • Bake the tart until golden brown and a knife inserted in the center comes out clean, about 1 hour. Let the tart cool in the pan on a wire rack for 20 minutes, then unmold. Slice and serve warm.

Nutrition Facts : ServingSize 1 wedge, Calories 357 kcal, Carbohydrate 22 g, Protein 7 g, Fat 27 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 103 mg, Sodium 122 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 13 g

CREAMY ONION TART



Creamy Onion Tart image

For four generations, the Vongerichten family has been turning out this tart, which is like a quiche but creamier. Chef Jean-Georges says, "My grandmother taught me how to make the basic Pate Brisee pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything-sweet or savory."

Provided by Tara Parker-Pope

Time 3h

Yield 6 servings

Number Of Ingredients 14

1 large white onion, very thinly sliced
4 tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
3/4 cup whole milk, warmed
1/3 cup heavy cream, warmed
2 large eggs, lightly beaten
Freshly grated nutmeg, to taste
1/2 recipe Pate Brisee
1 3/4 cups all-purpose flour, plus more as needed
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, preferably cultured, cut up and chilled
2 tablespoons plus 1 teaspoon vegetable shortening, chilled
1 large egg

Steps:

  • In a mixer fitted with the paddle attachment, mix the flour, salt, butter and shortening on low speed until crumbly. With the machine running, add 2 tablespoons cold water and the egg. Beat just until the dough comes together in large clumps.
  • Divide the dough in half and press each half into a 1-inch-thick round disk. Wrap each tightly in plastic and refrigerate until firm, at least 1 hour or up to 3 days; let stand at room temperature for 15 minutes before rolling. Alternatively, the dough can be frozen for up to 1 month; thaw in the refrigerator overnight.
  • For each crust, on a lightly floured surface with a lightly floured rolling pin, roll 1 piece of dough into a 10-inch round. Carefully transfer the dough to an 8-inch round fluted tart pan with a removable bottom, pressing the dough gently against the bottom and up the sides. If necessary, trim the edges against the rim.
  • Line the dough with foil, then fill with dried beans or pie weights. Freeze overnight, or until very hard.
  • To blind bake a tart shell, preheat oven to 375 degrees.
  • Bake the frozen crust until the edges are set, about 20 minutes. Remove the foil and beans. Poke holes all over the bottom of the crust with a fork, then return to the oven. Bake until the bottom is set and the crust is blonde, about 8 minutes. Let cool in the pan on a rack.
  • Preheat oven to 325 degrees. In a large skillet, combine the onion, 2 tablespoons of the butter and a generous pinch of salt. Cover and cook, stirring occasionally, over medium-low heat until very tender and pale gold, about 25 minutes.
  • In a large saucepan, melt the remaining 2 tablespoons butter over medium-low heat. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Whisk in the milk and cream in a slow, steady stream. Still whisking, bring to a boil and cook for 2 minutes. Remove from the heat and let cool slightly, whisking occasionally.
  • Whisk in the eggs, a little at a time, until well incorporated and smooth. Stir in the onion, then season to taste with salt, pepper and nutmeg. Transfer the mixture to the tart shell, spreading it in an even layer.
  • Bake until golden brown and a knife inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 20 minutes. Unmold and serve warm.

VIDALIA ONION TART



Vidalia Onion Tart image

A rich creamy Vidalia onion tart.

Provided by sweetpotato

Categories     Side Dish     Vegetables     Onion

Time 1h30m

Yield 8

Number Of Ingredients 8

3 tablespoons butter
1 large Vidalia onion, diced
½ cup sour cream
1 (12 fluid ounce) can evaporated milk
1 packet dry leek soup mix
3 eggs
1 ½ cups shredded Monterey Jack cheese
1 (9 inch) deep dish frozen pie crust

Steps:

  • Preheat oven to 375 degrees F (190 degrees C.)
  • In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven.
  • Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.

Nutrition Facts : Calories 412.3 calories, Carbohydrate 26.9 g, Cholesterol 103.4 mg, Fat 28.2 g, Fiber 1.3 g, Protein 13.5 g, SaturatedFat 14.5 g, Sodium 879.1 mg, Sugar 7.9 g

ONION TART



Onion Tart image

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

2 cups/255 grams all-purpose flour
Pinch of kosher salt
1/2 cup/115 grams unsalted butter (1 stick), cut into thumbnail cubes
1/2 cup/120 milliliters ice-cold water
1 pound yellow onions
2 tablespoons rendered bacon fat or lard
1 large egg
1/2 cup/120 milliliters heavy cream
Freshly ground black pepper
Freshly grated nutmeg

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.

ALSACE ONION TART



Alsace Onion Tart image

For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the inspiration for this version.

Categories     Egg     Onion     Appetizer     Bake     Dinner     Lunch     Bacon     Spring     Party     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 main-course or 10 first-course servings

Number Of Ingredients 19

For pastry
2 cups all-purpose flour
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup vegetable shortening
1/2 teaspoon salt
4 to 5 tablespoons ice water
For filling
4 bacon slices (1/4 lb), cut crosswise into 1/8- to 1/16-inch-wide strips
3 tablespoons unsalted butter
2 lb onions, halved lengthwise and very thinly sliced crosswise (10 cups)
1 1/4 teaspoons salt
1 teaspoon black pepper
1 cup crème fraîche or heavy cream
4 large eggs
1/2 teaspoon freshly grated nutmeg
1 11-inch tart pan (1 1/4 inches deep) with a removable bottom
N/A pie weights or raw rice
Special Equipment
a pastry scraper; an 11-inch tart pan (1 1/4 inches deep) with a removable bottom; pie weights or raw rice

Steps:

  • Make pastry:
  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
  • Turn out mixture onto a lightly floured surface and divide into 6 equal portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with pastry scraper and press into a ball, then flatten into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
  • Roll out dough on a floured surface with a floured rolling pin into a 14-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang over pastry and press against side to reinforce edge. Lightly prick bottom with a fork and chill until firm, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 400°F.
  • Line chilled shell with foil and fill with pie weights. Bake until pastry is set and pale golden along rim, 15 to 20 minutes. Carefully remove foil and weights and bake shell until golden all over, 10 to 15 minutes more. Transfer shell to a rack. (Leave oven on.)
  • Prepare filling while shell bakes:
  • Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer bacon with a slotted spatula to paper towels to drain and pour off bacon fat. Add butter to skillet and cook onions with 3/4 teaspoon salt and 1/2 teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes. Cover surface of onions with a round of parchment or wax paper (or cover skillet with a tight-fitting lid) and continue to cook, lifting parchment to stir frequently, until onions are very soft and pale golden, about 20 minutes. Stir in bacon, then remove from heat and cool 10 minutes.
  • Whisk together crème fraîche, eggs, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl, then stir in onions.
  • Fill and bake tart:
  • Pour filling into tart shell, spreading onions evenly, and bake until filling is set and top is golden, 25 to 35 minutes. Serve warm or at room temperature.

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