The Ultimate Makeover Onion Tart Recipes

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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.

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.

ONION TART



Onion Tart image

Categories     Onion     Appetizer     Side     Kid-Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 13

Pastry:
350 g (12 ounces/2 1/3 cups) plain (all-purpose) flour
180 g (6 1/2 ounces) cold unsalted butter, chopped
2 tablespoons cold water
Filling:
1 kg (2 pounds 4 ounces/about 6) brown onions, roughly chopped or sliced
60 ml (1/4 cup) olive oil
4 egg yolks
250 ml (1 cup) pure cream (35% fat)
Pinch of freshly grated nutmeg
Sea salt and freshly ground black pepper
Special equipment:
26-28 cm (10 1/4-11 inch) tart (flan) tin with a removable base

Steps:

  • To make the pastry, process the flour, butter and water together in a food processor for a few minutes until a rough dough forms. Remove, wrap in plastic wrap and refrigerate for 30 minutes.
  • Preheat the oven to 180°C (350°F/Gas 4).
  • Roll the dough out on a floured bench and gently press into the tin. Trim the pastry to fit and reserve the left-over pastry to patch any cracks.
  • To blind-bake the tart, line the pastry shell with foil and fill with baking weights or uncooked rice or beans. Bake until cooked, about 20 minutes. Remove the foil and weights and bake for an additional 15-20 minutes until lightly golden. If there are any cracks, patch with the left- over pastry.
  • While the tart shell is baking, prepare the filling.
  • In a large frying pan over low to medium heat, sauté the onion in the oil until very soft and light brown. This may take up to an hour. Set aside to cool slightly. Beat the egg yolks with the cream. Add the nutmeg and season well with salt and pepper. Stir the onion through the cream mixture.
  • Carefully fill the pastry shell with the filling, place in the oven and bake for 40-45 minutes, or until the filling is set. Serve warm or at room temperature.

DEBORAH MADISON'S FRAGRANT ONION TART



Deborah Madison's Fragrant Onion Tart image

The chef and gardener Deborah Madison has been writing almost entirely about vegetables for more than 25 years. This recipe comes from her book"Vegetable Literacy," which breaks down the universe of vegetables into botanical families - the Carrots (carrot, celery, fennel, parsnips), the Sunflowers (sunchoke, cardoon, artichoke, endive, escarole, lettuce) and so on.

Provided by Julia Moskin

Categories     dinner, main course

Time 1h45m

Yield 4 main course servings, or 6 to 8 appetizer servings

Number Of Ingredients 13

1 1/2 pounds onions (about 3 medium), preferably white
2 slices of bacon, cut crosswise into small pieces, optional
2 tablespoons butter
1 heaping teaspoon fresh thyme leaves, or 2 pinches dried
Sea salt
Black pepper
3 eggs
1/2 cup crème fraîche or cream
1/2 cup milk
1 cup grated aged Gouda or Gruyère
1 cup plus 2 tablespoons white whole-wheat or spelt flour
1/4 teaspoon salt
6 tablespoons butter, cut into small bits

Steps:

  • To make the filling, cut onions in half, peel them, and if they are strong, put them in a bowl of cold water. It doesn't take long for that to reduce their sting. Finely dice them.
  • If you're using bacon, fry until browned and nearly crisp, then scoop out and drain on a paper towel. Throw out bacon grease, wipe out pan and add 2 tablespoons butter. When melted, add onions, thyme and 3/4 teaspoon salt. Cook over medium heat, stirring occasionally, about 25 minutes. The onions needn't be caramelized, but should just take on a faint golden hue. When done, let them cool slightly. Taste for salt (they'll be very sweet, you might want to add more) and season well with pepper.
  • While onions cook, whisk eggs with crème fraîche and milk. Stir in cooled onions, cheese and bacon, if using.
  • To make the crust, put flour and 1/4 teaspoon salt in the bowl of a stand mixer fitted with a paddle attachment. Add 6 tablespoons butter and turn mixer to low speed until butter has broken into small, pebble-size pieces. Drizzle in ice water until dough looks clumpy and damp. (You'll use about 3 tablespoons, fewer if butter was soft.) Form dough into a disk or a rectangle to correspond to the shape pan you're using. You have a few choices: a 9-inch tart pan, a square tart pan or a rectangular one (11 by 81/2 inches), all with removable bottoms. Wrap dough in plastic and refrigerate.
  • Heat oven to 400 degrees. Roll dough to fit tart pan, then drape dough in pan. Neatly press dough into pan and shape it. Set it on a sheet pan. Pour onion mixture into tart pan, and bake until surface is golden and browned in places, 45 to 50 minutes. Let cool to warm before cutting into slices and serving.

Nutrition Facts : @context http, Calories 655, UnsaturatedFat 14 grams, Carbohydrate 54 grams, Fat 41 grams, Fiber 8 grams, Protein 22 grams, SaturatedFat 24 grams, Sodium 852 milligrams, Sugar 14 grams, TransFat 1 gram

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