How To make Onion Tart
PAStrY:
200 g Plain flour
130 g Unsalted butter, softened
3 tb Water
1 Egg
1 ds Salt
FILLING:
400 g Onions
30 g Bacon, cut into thin strips
50 g Unsalted butter
3 1/2 dl Cream
3 1/2 dl Milk
4 Eggs
1 ds Gratted nutmeg
1 tb Chopped parsley
Salt and pepper Pastry Make the flour into a 'well' on the pastry board, beat the egg and add it, with the butter, salt and a little of the water, to the centre of the well, then work the ingredients into the flour with your fingertips, incorporating more water little by little; whether you have to use all the water or not depends on the quality of the flour. Press all the dough together into a ball then, finally, work it thoroughly with the heel of your hand, gathering it up with pastry scraper as you do so until it is soft and pliable. Leave it in the refrigerator to firm up again before you roll it out. Filling Peel the onions. Cut them into fine rings and weigh out 300 g. Cook the bacon strips (which need to be VERY finely cut) in the butter. Let them take on a golden colour, then add the sliced onions and leave them to cook gently until they are tender. In a bowl beat together the cream, milk and eggs, adding salt, pepper and nutmeg to taste. When the onions are cooked, add them to the mixture in the bowl and add the chopped parsley. Preparation Roll out the dough 2mm thick and use it to line a buttered tart tin 26 cm in diameter and at least 3cm deep. Cut a disc of aluminium foil of the same diameter as the tin and place it on the pastry. Weight it down with a handful of beans or crusts. Pre-heat the oven to 150 oC (300 oF) and cook the pastry 'blind' for half an hour. Watch the coulouring of the edge and as soon as it starts to turn golden remove the aluminium foil and beans or crusts. Cook the pastry shell until the base is baked but not coloured. Fill the shell with the onion mixture. Put the tart back into the oven. Check that the temperature is still 150 oC and keep the oven at or just below this temperature for about 1 hour. Towards the end you could reduce the heat a little, as the tart needs TO COOK VERY SLOWLY. The tart is ready if, when you shake it, the filling appears to be quite firm with no hint of a whole in the centre. Serve warm, in small slices ! (From: Fredy Girardet, Cuisine spontanee)
How To make Onion Tart's Videos
CARAMELISED BALSAMIC ONION & GOATS CHEESE PUFF PASTRY TART RECIPE
Ingredients
- 1 x ready to roll puff pastry
- goats cheese
- 2 x red onion
- 15g butter
- 1 x tsp sugar
- 1 x tsp balsamic vinegar
- drizzle olive oil
- 1 x egg
Method
1. Peel and finely slice 2 x red onion
2. Add sliced onion into pot with butter and some oil
3. Add 1 x tsp sugar and 1 x tsp balsamic vinegar
4. Cook on medium heat until they are caramalised - mine took approx 35 mins
5. Pre heat oven to 190 degrees
6. Cut goats cheese log into slices in preparation for assembly
7. Unroll pastry and cut into tart shapes (I chose rectangle)
8. Score the same shape approx 1cm within the pastry to create a border
9. Within the inner shape, spread on some caramelised onion, top with goats cheese and thyme leaves
10. Brush round the border with whisked egg wash
11. Bake in oven at 190 degrees for approx 20 minutes - until golden ????
UPSIDE DOWN ONION TART recipe that you will LOVE! #food #shorts
Full Recipe with tips and notes:
Welcome to this mouthwatering recipe for an Upside-Down Onion Tart! This delightful dish is a savory and visually stunning treat that will surely impress your guests. With its golden crust and caramelized onions, this recipe strikes the perfect balance of flavors and textures. The sweetness from onions and balsamic vinegar goes so well with the chili oil and thyme. Whether you're hosting a dinner party or simply craving a delicious homemade meal, this Upside-Down Onion Tart is the perfect choice. This vegetarian puff pastry appetizer is a must-make!
Happy Cooking!
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How to Make Our Goat's Cheese, Sticky Walnut and Caramelised Onion Tarts
Sweet, caramelised onions, earthy thyme and goat’s cheese on crispy flaky pastry – it’s a winning combination. Adding sticky walnuts takes them to a next-level starter or a light lunch when served with a salad.
Find the recipe here:
Pissaladière, French onion tart with anchovies
Hi everyone! I’m here with a new Fishy Friday. So glad you’re watching. Today I'm making a lovely french onion tart with anchovies, called Pissaladière. Crunchy puffed pastry, topped with caramelized onions, anchovies, black olives and some thyme. Its’ a real treat, and so easy to make!
You can find the full recipe here:
For my Dutch followers:
Some time ago I traveled to Argentina where I fished with the fishermen and experienced how these tasty little fish are sustainably caught in the coastal city Mar del Plata. Then, the anchovies are cured in big salt barrels for at least 6 months, giving them their irresistible flavor. Do you want to know more? Check out this sea-to-plate video from my amazing trip:
See you next Fishy Friday! Follow me on Instagram for more cooking inspiration and remarkable stories of sustainable fisheries.
#fishtales #seatales #newvideo #cookingshow #food #seafood #bestfood #recipe #cleaininganchovies #anchovies #pissaladiere #frenchoniontart #puffedpastry #pie #oventart #olives
Caramelized Onion & Gruyere Tart
Puff pastry works great for this tasty treat! Add some bacon to bring to the next level. The key is getting a good caramelized onion, everything else will fall into place!
Caramelized Onion, Gruyere, Tomato Tart
Caramelized Onion, Gruyere, Tomato Tart
Serves 6-8
Pie Dough:
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Makes 2 disks of dough. Each one fits an 11 inch (28cm) tart or 9 inch (23 cm) pie pan
212g unbleached all-purpose flour (for the food processor)
2 tsp Diamond Crystal Kosher salt (or 1 tsp Table Salt or 5.7g of any salt using 0.01g precision scale)
26g (2 Tbsp) granulated sugar
284g (2.5 sticks) cold unsalted butter sliced 1/4 inch (1/2 cm) thick, and chilled for 15 min
142g unbleached all-purpose flour (in a large bowl)
57g cold water
57g cold vodka
Process 212g of flour, salt and sugar in a food processor for 15 seconds. Add the butter and pulse until the consistency of finely grated parmesan cheese, about 15 one second pulses. Add the mixture from the food processor to a bowl with 142g of flour and mix thoroughly with a large spoon (about 60 seconds). Add the water and vodka and mix until the liquid is absorbed. Squeeze with your hands until you get a lumpy dough (it will be crumbly). Remove half from the bowl. Form the first half into a disk and wrap tightly in plastic, repeat with the second half. Refrigerate overnight or up to 5 days or put into a freezer bag and freeze indefinitely. If freezing, move to the fridge 24 hours before using.
A detailed video on this dough using a food processor:
A detailed video on this dough by hand (this also works in a mixer with a paddle attachment):
Rolling out the dough and blind baking:
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Roll out 1 disk of dough as shown in the video (save the other one for future use), fit into an 11 inch (28cm) tart pan with false bottom, chill for 30 minutes (longer is fine). Preheat the oven to 350F (175C) with the racks in the top and bottom third. Place the tart onto a parchment covered baking sheet. Line the tart with parchment paper and fill with dry beans or some other weight (about 2 Lb / 900g or as needed). Fold the paper around the edges (use foil in places where paper is not sufficient). Bake in the bottom third until the edges are golden, about 40 minutes. Remove the parchment with beans, poke gently with a fork and place in the top third until the dough is set on top, about 10 min.
Fillings and Assembly:
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Caramelized onions (cooked and chilled)
In the above video, I cook 3 Lb (1360g) of onions. If you want to make exactly the amount you need for the tart, cook 2 Lb (900g) of onions (reducing oil, salt, and vinegar appropriately),
110g grated gruyere cheese (buy roughly 0.3 Lb / 136g cheese to account for the rind)
454g cherry tomatoes, halved (or campari tomatoes, quartered)
Raise the oven temp to 375F (190C). Put tomatoes into a medium bowl, mix with 1 Tbsp of caramelized onion oil/juice and a pinch of salt. Cover the bottom of the tart with the onions, then cheese, then tomatoes. Bake in the top third until tomatoes are golden brown, 30-40 min. Cool until comfortable to handle and serve. Can be stored at room temp for a few hours and rewarmed at 350F for 10-15 min.
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