Three Onion Tart Recipes

THREE-ONION, SUN-DRIED TOMATO, OLIVE TART

Steps:

• In a small bowl proof the yeast with the sugar in 1/4 cup of the water for 5 minutes, or until the mixture is foamy. In a large bowl stir together 2 3/4 cups of the flour, the salt, 1 tablespoon of the oil, the remaining 2/3 cup water, and the yeast mixture until the mixture forms a dough and knead the dough on a lightly floured surface, kneading in enough of the remaining 1/4 cup flour to form a soft dough. Knead the dough for 8 to 10 minutes more, or until it is smooth and elastic, and form it into a ball. Transfer the dough to a lightly oiled bowl, turning it to coat it well, and let it rise, covered loosely, in a warm place for 1 1/2 hours, or until it is double in bulk.
• In a heavy skillet cook the white onions in the remaining 1 tablespoon oil over moderate heat, stirring occasionally, until they are softened and golden and let them cool. In a bowl whisk together the sour cream and the eggs and stir in the white onions and salt and pepper to taste.
• Punch down the dough and roll it into a 17- by 13-inch rectangle on a lightly floured surface. Transfer the rectangle to a large baking sheet, with your fingers form a 1/4-inch rim around the edges of the rectangle, and spread the sour-cream mixture evenly over the dough. Scatter the red onion and the scallion greens over half the dough and scatter the sun-dried tomatoes and the olives over the remaining half. Bake the tart in the middle of a preheated 350°F. oven for 25 minutes, transfer it to a rack, and let it cool for 10 minutes. Cut the tart into 2-inch-wide diamonds.

THREE-ONION TART WITH TALEGGIO

Steps:

• Mix flour and salt in large bowl. Make well in center of flour mixture. Add egg and oil to well. Pour melted butter and milk into well. Mix ingredients in well, gradually incorporating flour until dough forms. Turn dough out onto floured surface and knead until smooth, about 10 minutes. Form into ball. Wrap in kitchen towel; let stand at room temperature 2 hours.
• Combine leeks and oil in large nonstick skillet. Cover and cook over medium-low heat until leeks are tender but not brown, stirring frequently, about 15 minutes. Stir in red onion and green onions. Sauté uncovered until all onions are very tender, about 25 minutes longer. Season with salt and pepper. Cool. Mix in egg, then Taleggio cheese.
• Preheat oven to 375°F. Roll out dough on floured surface, forming 13-inch round. Transfer to large rimless baking sheet. Fold outer 1 inch of dough over, forming double-thick rim. Spread topping evenly over crust. Bake tart 10 minutes. Sprinkle Parmesan over. Bake until crust is golden, about 15 minutes longer. Cut into wedges.

ULTIMATE TRIPLE ONION TART

Steps:

• Preheat oven to 375°F Let pie crust stand according to package directions.
• In a 12-inch skillet heat butter over medium heat; add onion, leek, shallots, sugar, nutmeg, pepper, and 3/4 teaspoons salt. Cook about 8 minutes or until tender but not browned, stirring occasionally.
• Reduce heat. Stir in cream cheese until melted.
• Stir in Swiss and Monterey Jack cheeses until combined.
• In a large bowl combine eggs and cream. Gradually stir in onion mixture until combined.
• Ease pie crust into 9-inch pie plate; pour onion mixture into pie crust. Fold edge of crust over filling, pleating as necessary.
• Bake, uncovered, about 40 minutes or until crust and top are golden brown and a knife inserted near center comes out clean.
• Cool on a wire rack for 15 to 20 minutes. Cut in 16 wedges. Serve warm.

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.