Onion Gruyere Tart Recipes

ALSATIAN ONION TART RECIPE

Steps:

• Cut the Onions in very thinly slices.
• In a large heavy based skillet, heat Oil and Butter.
• Add Onions, Sugar and season with Salt and Black Pepper and cook over medium heat for 30 - 45 minutes, or until the Onions turn light-brown. Stir frequently. Once the Onions turn light brown, lower the heat to minimum and let simmer until soft.
• When the Onions are done, transfer them to a strainer and drain.
• Pre-heat the oven to 190C / 375F.
• In a bowl, whisk the Eggs and Heavy Cream together until smooth and well combined...

ALSATIAN ONION TART

Steps:

• Heat the oil and butter in a cast-iron or other heavy-based 10- to 12-inch skillet. Add the onions and sugar, season with salt and pepper, and sauté over medium-high heat, stirring frequently, until lightly browned. Lower the heat and continue to cook the onions until very soft and evenly browned, stirring frequently, another 30 to 40 minutes; you may need to add a little more oil. When the onions are done, transfer them to a strainer and drain.
• Heat the oven to 375°F. If using a tart pan with a removable bottom, put it on a baking sheet. In a bowl, whisk the eggs and cream. Season with 3/4 tsp. salt, a scant 1/2 tsp. pepper, and the nutmeg. Add the drained onions and half of the cheese and blend thoroughly. Fill the prepared tart shell with the onions and custard. Top with the remaining cheese and bake until the tip of a knife comes out clean and the top of the tart is puffed and brown, 40 to 45 minutes. Let cool for at least 15 to 20 minutes before serving.

BACON, ONION AND GRUYERE TART

Steps:

• For crust:.
• Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
• Preheat oven to 400°F Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
• For filling:.
• Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
• Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.

GRUYERE & CARAMELIZED ONION TARTS

Steps:

• In a large skillet, saute onion in oil and butter until softened. Reduce heat to medium-low; cook, uncovered, for 40 minutes or until deep golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Stir in salt and pepper., Unfold each puff pastry sheet onto an ungreased baking sheet. Using a knife, score decorative lines around the edges of each pastry. Spread onion mixture to within 1/2 in. of edges. Sprinkle with cheeses and thyme., Bake at 400° for 12-15 minutes or until golden brown. Cut each tart into 12 pieces. Serve warm.

CARAMELIZED ONION AND GRUYèRE GALETTE

Steps:

• In a small bowl, mix together egg yolks, vinegar, and 8 tablespoons of ice water.
• In a large bowl, combine the all-purpose and rye flours and salt. Add the butter, and toss to coat. Using your hands, pinch the pieces of butter between your thumbs and pointer fingers to flatten them into thin shards of butter, toss to fully coat in flour. Continue until all the butter has been flattened, working quickly to prevent butter from getting too warm.
• Pour the egg mixture over the flour mixture, toss with your hands to incorporate the ingredients.
• Drizzle over the remaining 1 to 2 tablespoons of ice water as needed, a little at a time, just until the dough comes together and is no longer dry and crumbly. You may not need all of the remaining 2 tablespoons, depending on the humidity of the day, or you may need a bit more. You want to add just enough water for the dough to feel firmly held together and smooth rather than dry and crumbly, but not so much that it's soft, wet, and sticky to the touch.
• Pat dough out into a disc about 1-inch (2.5 cm) thick. Using a bench scraper or knife, slice disc into quarters and stack pieces on top of one another. Gently pat out the dough with your hands into a disc about 1-inch (2.5 cm) thick. Repeat the cutting and stacking once more. This process is going to give you all those flaky layers.
• Divide dough into 2 discs, wrap tightly in plastic wrap and chill for at least 2 hours or, ideally, overnight. Allow dough to sit at room temperature for a few minutes to soften slightly before rolling it out. You only need one disc for this recipe, so the remaining disc can be frozen for future pie or galette cravings.
• Heat a large cast-iron skillet over medium-low heat. Add olive oil and butter to the skillet. Once the butter has melted, add the onion rounds in a single layer and tuck the whole sprigs of rosemary and thyme into the skillet. Season the onion with salt and pepper and let cook, undisturbed, until the onion is caramelized and golden brown on the bottom, 10 to 15 minutes.
• Using a small offset spatula, carefully flip, being careful to keep the onions in one piece, season with salt and pepper again, and cook until there's a caramelized layer on the other side, 10 to 15 minutes. Should you have a few layers of onion slip around a bit, no matter. Just tuck them in their round as best you can.
• Add wine and beef broth, and cook until the liquid has reduced and is thick and syrupy, 8 to 10 minutes. Remove skillet from heat and let onions cool completely.
• In a small bowl, toss the Gruyère and Parmigiano cheeses together with the chopped thyme and rosemary.
• Line a rimmed baking sheet with parchment paper. On a well-floured surface, roll the dough out into a large circle 1/4- to 1/8-inch (6 to 3 mm) thick and 10- to 12-inches (25 to 30 cm) in diameter. Transfer dough to the prepared baking sheet.
• Sprinkle cheese mixture on dough, leaving about a 2-inch (5-cm) border. Gently arrange the onion rounds over the cheese mixture in a single layer. Spoon the syrupy pan juices over the onions.
• Fold the sides of the dough up and over the edge of the filling, overlapping it onto itself to create a pleated pattern. Freeze the galette on the baking sheet for 30 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Brush the sides of the dough with beaten egg, and sprinkle with flaky salt. Bake until the crust is golden brown and the filling is bubbling, 30 to 35 minutes. Cool the galette for a few minutes before serving.

POTATO, ONION, SAGE AND GRUYèRE TART

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5.
• Put the olive oil and sage leaves in a pan. Fry until crisp and then immediately remove the sage leaves and set aside.
• Add the sliced onions to the same pan. Cook over a low to moderate heat for 20-30 minutes, stirring occasionally, until soft and caramelised. Set aside.
• Lay the puff pastry out on a lined baking tray and top with the caramelised onions, leaving a border all around. Top with the potatoes and grated gruyère. Bake for 20-25 minutes.
• Remove from the oven when golden-brown, garnish with the crisp sage leaves and serve.

MUSHROOM ONION GRUYERE TART

Steps:

• Preheat oven to 450 degrees F.
• Line a cookie sheet with a sheet of bakers parchment paper.
• Place a sheet of puffed pastry flat on parchment.
• In skillet over medium low heat add olive oil and butter.
• Saute onion for 15 minutes or until translucent. Stir frequently.
• Add mushrooms to skillet .
• Saute until tender about 15 minutes. Stir frequently.
• Add salt and pepper to mushroom onion mixture (to taste).
• Remove from heat and set aside.
• Mix egg and milk together with a whisk until well blended.
• Paint the puffed pastry with the honey mustard leaving a 1/2 inch border.
• Add the mushroom onion mixture on top of the mustard leaving about a 1/2 inch border.
• Sprinkle the cheese on top of the mushroom onion mixture.
• Paint the border of the puffed pastry dough with egg wash (Discard leftover egg wash).
• Place tart in oven and bake for 15-20 minutes until pastry has puffed up and browned.
• Enjoy!

TOMATO AND ONION TART

Steps:

• In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
• Preheat oven to 375°F.
• On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
• Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary.
• Serve tart warm or at room temperature.