Mediterranean Onion Tart Recipes

MEDITERRANEAN UPSIDE DOWN TART

Steps:

• Preheat the oven to 190°C.
• Heat the oil in a large non-stick pan and gently sauté the onion, mushrooms, eggplant, zucchini, capsicums, garlic and seasonings until softish, stirring occasionally.
• Place the tomatoes, olives, feta, basil and sautéed veggies into a bowl and toss well, then transfer the mixture to an ovenproof dish.
• Cut a pastry sheet to fit the dish and place it on top of the vegetables. Tuck in the edges and cook in the oven for 10-15 minutes until the pastry is golden and has risen slightly .
• Allow the tart to cool a little and then invert it onto a large serving platter, so that the pastry is now on the bottom.
• Serve warm or at room temperature as a main dish for brunch or lunch or as a side dish served with other Mediterranean dishes, in which case it would serve more than 4.

ONION TART

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.

MEDITERRANEAN ONION TART

Steps:

• Thaw bread dough as directed on package. Lightly grease cookie sheet.
• Heat oil in 10-inch skillet over medium heat. Stir in onions; reduce heat to low. Cover and cook about 25 minutes, stirring occasionally, until onions are very tender. Stir in basil and white pepper.
• Flatten dough into rectangle on lightly floured surface. Roll dough with floured rolling pin into 14x11-inch rectangle. Place on cookie sheet; let stand 15 minutes.
• Spoon onion mixture evenly over dough to within 1 inch of edges. Arrange anchovies in lattice pattern on onions. Top with olives. Let stand 15 minutes.
• Heat oven to 425°F. Bake 15 to 20 minutes or until crust is golden brown.