Onion Walnut Mushroom Tarte Tatin Recipes
CARAMELIZED ONION AND MUSHROOM TARTE TATIN
Easy to prepare, very gourmet appetizer with puffed pastry, goat cheese, caramelized onions, and sauteed cremini mushrooms.
Provided by iluvwoody
Categories Appetizers and Snacks Vegetable Mushrooms
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Melt butter in a saucepan over medium-low heat; cook and stir onion in hot butter until soft and caramelized, 30 to 60 minutes.
- Heat olive oil in a skillet over medium-high heat; cook and stir mushrooms until browned and tender yet crisp, about 10 minutes. Season with salt and pepper.
- Preheat oven to 400 degrees F (200 degrees C).
- Roll puff pastry out on a lightly-floured work surface. Cut out 5-inch circles using a round cutter and place on a baking sheet.
- Bake in the preheated oven until lightly browned and puffed, about 12 minutes. Transfer puffs to a wire rack to cool completely.
- Beat goat cheese and egg together in a bowl until smooth. Season with thyme. Spread goat cheese mixture over cooled pastry puffs; top each with caramelized onions and mushrooms. Place pastries back onto baking sheet.
- Bake in the oven until warmed through, about 5 minutes.
Nutrition Facts : Calories 584.4 calories, Carbohydrate 31.4 g, Cholesterol 68.9 mg, Fat 44.6 g, Fiber 1.9 g, Protein 15.1 g, SaturatedFat 18.2 g, Sodium 391.4 mg, Sugar 2.3 g
ONION, WALNUT & MUSHROOM TARTE TATIN
This makes a substantial vegetarian main course, or try making individual tarts in Yorkshire pudding tins for a starter
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Peel the onions and cut each into 6 wedges through the root. Heat the oil in a large pan, add onions, then gently fry for 20 mins until softened and lightly coloured.
- Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further 5 mins. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
- Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 mins until the pastry is crisp and golden. Cool for 5 mins in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.
Nutrition Facts : Calories 546 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.43 milligram of sodium
FRENCH ONION TARTE TATIN
French Onion Soup is turned into a Tarte Tatin. Sweet onions are cooked with butter & white wine until golden brown. The onions are topped with Gruyere cheese and baked under a pie crust.
Provided by Eileen Gray
Categories Pies & Tarts
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. Roll the pie dough to a 12" round and refrigerate while you prepare the filling.
- Melt the butter with salt, pepper and thyme in a 10 cast iron skillet. Arrange the onions in the pan. Cook over medium heat for 15-20 minutes, until the bottoms are golden brown. As the onions shrink, rearrange and tuck more onions into the pan. Flip the onions and brown the other side. Cook until all the onions are browned and mostly translucent.
- Pour the wine and chicken stock over the onions. Cook until the liquid has reduced by half, 5-6 minutes. Remove the pan from the heat.
- Sprinkle the shredded cheese over the onions. Lay the pie crust over the onions, tucking the edges between the onions and the pan.
- Bake until the crust is golden brown, about 15 minutes. Cool 5 minutes.
- Run a knife or spatula around the edges of the tart to make sure there is no cheese sticking. Flip onto serving platter, place any onions that stick to the pan onto the tart
- Serve Warm
Nutrition Facts : Calories 167 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 11 grams fat, Protein 5 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 slice, Sodium 185 grams sodium, Sugar 6 grams sugar
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- Peel and cut the onions into thin slices. Meanwhile, over a medium-low heat, melt the butter with some olive oil in a non-stick frying pan (ideally that can be transferred to the oven otherwise use a 23cm non-stick cake pan to bake the tatin). Add the onions to the pan and leave to soften and cook for about 15 minutes, turning a few times to coat the onions in the butter and oil.
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