Rustic Melted Onion And Cheese Picnic Pie Recipes

RUSTIC MELTED-ONION AND CHEESE PICNIC PIE

Steps:

• Use a glass or other ovenproof pie dish for this dish.
• Peel and slice the onions very thinly. If you have a mandoline, use that to slice the onions.
• Fry the onions in a pot (a pan/skillet might be too shallow). Use only a low-to-medium heat. You can put the lid on the pot. Stir occasionally, and cook the onions for 40 minutes, or until they are very soft and "melting". (Decide how much olive oil you need) Sweet onions are nicest, but red onions are also great, and will just cause more eye-watering!
• Add the balsamic vinegar and the sugar, and stir well. Cook a little longer.
• Please do not leave out the anchovy fillets if you dislike them. Anchovies have the unique ability to disappear into a dish and only add a subtle completely non-fishy flavour -- honestly! Chop or break up those anchovies finely, (no need to rinse them), and stir. They will dissolve and disappear into the onion mixture.
• Sprinkle over the nutmeg, add the thyme or rosemary (or both), and the parsley, and stir into the onions. If liquid has formed at the bottom, turn heat higher, stir, and cook off the excess liquid.
• Pull off the heat and leave.
• While the onions are cooking, beat the eggs and roll out the pastry.
• Roll the pastry (cold!) thinner. Use flour or cornflour on your counter or wherever you roll out the pastry, and if necessary flour your rolling pin. In South Africa shop-bought puff pastry comes in 400 g rolls, so all of it has to be defrosted: keep the cuttings for another purpose or chuck away.
• Heat oven to 400 deg F or 200 deg Celsius.
• Line the tart plate with the pastry, and crimp the edges neatly.
• Paint the pastry with some of the beaten egg, concentrating on the edges. If this job is finished long before the onions are ready, put the prepared plate in the fridge to keep cool.
• When the onions are ready, scrape them into another bowl and stir to cool them.
• If using Brie or Camembert, cut it up into bite-sized chunks and spread on the bottom of the pastry.
• Add the rest of the beaten eggs to the onion mixture, then spread it over the cheese. Sprinkle with the pepper and the breadcrumbs.
• If using feta cheese, put the onion-egg mixture in first, then crumble the feta over the top, and top with pepper and breadcrumbs.
• Bake in the preheated oven for 30 minutes. Lower the heat to 350°F/180°C after the first 15 minutes.
• *Don't add extra salt unless the final mixture tastes too bland. The anchovies and feta are both salty. Do remember that Brie or Camembert is preferable if you can serve this pie soon after it is ready, because if these cheeses cool down completely, they can become rubbery.

RUSTIC TOMATO AND CHEESE PIE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees. Grease a 2 quart pie dish. Fit Pie Crust into Pie Dish, prick some holes at the bottom with a fork and bake in pre-heated oven for ten minutes. Line pre-baked pie crust bottom with a layer of the Heirloom tomatoes topping with half of the thinly sliced red onion, garlic, thyme, oregano, shredded mozzarella and Romano cheeses, and the goat cheese. Prepare a second layer using the same process beginning with the Heirloom Tomatoes. Sprinkle the garlic powder, salt and pepper across the pie then fresh basil. Bake at 350 degrees for approximately thirty minutes until the cheeses are melted, slightly bubbling and the pie is steaming hot. Serve warm or at room temperature.

ONION AND CHEESE PIE

Steps:

• Heat oven to 325°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix cracker crumbs and 1/4 cup melted butter; press evenly in bottom and up side of pie plate.
• In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Cook onions in butter 5 to 6 minutes, stirring frequently, until light brown. Spread onions in crust. Sprinkle with cheese.
• In medium bowl, beat milk, salt, pepper and eggs with fork or wire whisk until blended; pour over cheese.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean. Garnish with tomato and onion. Serve immediately.