How To make Fennel and Onion Tart
TART SHELL DOUGH:
1/2 oz Yeast, fresh, OR
1/2 pk Yeast, dry
1 c ;water, warm
pn Salt 2 c Flour, unbleached
------------------FENNEL-ONION MARMALADE 2 c ;water
1 Onion; minced
5 Garlic cloves; minced
1 1/2 tb Thyme, fresh
:
PEARL ONIONS 60 Pearl onions; peeled
1 c ;water
1/3 c Balsamic vinegar
1 ts Honey or maple syrup
:
ASSEMBLY------------------------- 1/2 c Chives; snipped
To make the tart-shell dough: In a large bowl, dissolve the yeast in the water. Add the salt and flour; mix well, using your hands if necessary. Knead for a minute to form the dough into a ball. Cover with plastic wrap and place in the refrigerator for 3 hours. To make the fennel-onion marmalade: In a 3-quart saucepan, combine the water, onion, fennel, garlic, thyme and honey or syrup. Cook over medium heat for 25 minutes, or until all the water has cooked away and the vegetables are tender. Cool to room temperature. To make the pearl onions: In a 2-quart saucepan, combine the onions, water, vinegar and honey. Cook over medium-low heat for 20 minutes, or until the water has cooked away and the onions are tender. Cool to room temperature. To assemble the tart: Roll the dough into a circle about 8 inches in diameter and place on a baking sheet. Spread the fennel-onion marmaladeover the dough, to within 1/2 inch of the edge. Top withthe pearl onions. Bake at 350 degrees for 30 to 35 minutes, or until the shell is golden brown and cooked through. Remove from the oven and garnish with the chives. Cut into four wedges; serve warm or at room temperature. Source: Prevention Magazine, Mar 93/MM by DEEANNE -----
How To make Fennel and Onion Tart's Videos
Let's Make Dinner: Mushroom, Fennel, Onion, Asiago Crostata - 2021 PA Farm Show
Born and raised in Hummelstown, PA, Kurt Wewer is a self-taught chef, butcher, hunter, forager, and farmer. Kurt's passion for food has won him such accolades as Central PA SuperChef 2014 & 2017. Kurt is currently helping Pennsylvania restauranteurs innovate and sustain through the COVID 19 pandemic.
Recipe:
Beetroot & Red Onion Tarte Tatin | GCBC13 Ep03
Join chef Adrian Richardson and nutritionist Rosie Mansfield as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Head to for this and many other tasty recipes!
MY CARAMELIZED ONION, FETA CHEESE AND TOMATOES PIE⎜TARTE TATIN
French food at its finest! Here is my caramelized onion, feta cheese and tomatoes pie⎜Tarte Tatin. What to say about this famous traditional French comfort food! Other than superb, that is... Legend has it that it was originated by accident at the Tatin sisters cuisine, Tarte Tatin is originally made with apples and a buttery caramel but over here we make a delicious savory version of it! You see, you can transform the simplest ingredients into the most amazing , unexpected and fancy of dishes. And trust me, its going to look like you have slaved away in the kitchen for hours but in fact, you have used only a few minutes and and voila!
Enjoy it!
INGREDIENTS:
MY ONION, FETA CHEESE AND TOMATOES PIE⎜TARTE TATIN
1 sheet of vegan puff pastry or shortcrust pastry
About 12 white onions (or enough for covering the bottom of your baking dish)
Approx. 1/4 cup of soft vegan butter
3 tablespoons of sugar
Salt to taste
Black pepper to taste
1 cup of sun-dried tomatoes, sliced
Vegan feta cheese to taste
Fresh thyme (or sage or oregano)
2 tablespoons of Dijon mustard
1 tablespoon of vegan mayo
1 teaspoon of ketchup
2 tablespoons of vegetable oil
METHOD:
Roll your pastry and cut it to fit the baking sheet you’re using. Cover with a cling film and put it in the fridge
Cut the onions in half or quarters if they are bigger.
In the baking sheet or skillet you’re making the tart, spread the vegan butter in the bottom of the skillet, place the onions facing down, then turn on the heat to medium and allow the onions to caramelize. Add salt and pepper.
Preheat the oven to 400F.
Once the onions are golden brown, add the sun-dried tomatoes, the fresh thyme and the feta cheese.
Remove the puff pastry from the fridge, brush the Dijon mustard on the puff pastry and place it with the mustard brushed side down. Tuck the sides in, make an incision on top of the tart and brush the mayo/oil/ketchup mixture.
Put the tart in the oven for 30 minutes.
Remove it from the oven, flip it with the help of a plate and add some more feta cheese and thyme on top of it and serve it hot.
???? PRINTABLE RECIPE:
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MY DELICIOUS AND SIMPLE TO MAKE ONION, FETA CHEESE AND TOMATOES PIE⎜TARTE TATIN
How to bake a delicious Shallot, Onion and Chive Tart | Paul Hollywood's Pies & Puds
Paul visits an Onion Farm and shows how to bake a Tart created from three types of Onion!
#paulhollywood #EasyBakes
Welcome to the only official Paul Hollywood YouTube channel. Home to weekly baking videos and some of the best moments from Paul's TV shows. For more info on Paul and more recipes, head to Paul's Website:
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Tarte Tatin Caramelised Red Onion & Goats Cheese | How To Make Recipe
Discover how to make a delicious Caramelised Red Onion & Goats Cheese Tarte Tatin with this recipe tutorial! Learn step-by-step how to create this savory masterpiece from scratch. Elevate your cooking skills with our easy-to-follow instructions. Perfect for any occasion. Let's cook together!
Here's the recipe ????????
Caramelised Red Onion & Goats Cheese Tarte Tatin
450g x Small Red Onions
30g x Butter
25g x Caster Sugar
1tsp x Dried Thyme (2tsp fresh thyme)
30ml x Balsamic Vinegar
Pinch of Salt and Pepper
1 pack x Ready Rolled Puff Pastry
50g x Goats Cheese
Chopped Chives (optional)
1. Preheat the oven to 170°C
2. Prepare the onions removing the top and bottom followed by the skins and then cutting them in half.
3. Place a frying pan with an oven-proof handle over medium heat. Once hot, add in the butter and caster sugar. Once melted arrange the onions around the pan, placing them cut side down.
4. Season with salt and pepper, sprinkle in the thyme and add in the balsamic vinegar. Turn the heat down to low and cook gently for 10 minutes.
5. Next, cover the pan with foil and cook in the preheated oven for 45 minutes.
6. Remove the pan from the oven and place it over medium heat on the hob. Reduce the liquid down to syrup and turn the oven up to 200°C.
7. Take the pan off the heat. Prick the pastry with a fork and place the pastry over the onions tucking it in around the edges. Place back into the oven and cook for 25 to 30 minutes or until the pastry is golden and crisp.
8. Remove from the oven and allow to cool for 20 minutes before turning out. To turn out, place a plate or chopping board over the top of the pan and carefully turn it over.
9. Finish by crumbling goat's cheese over the tarte tatin and scatter with some chopped chives if using.
Enjoy!
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Roasted Fennel Recipe: The King Vegetable of Provence
Join my online French cooking classes ????????: Roasted fennel and cherry tomatoes simply are a match made in heaven. This recipe will make you love fennel again. pieces of fennel are blanched, lightly seasoned with salt, peper, extra virgin olive oil and then oven roasted, alongside juicy cherry tomatoes.
Get a taste of the south of france and work on your mediterranean diet with this lovely dish.
This has to be the best way on how to cook fennel. It's simple it's quick and it taste delicious, it just does not get better then that.
this fennel side dish goes very well with grilled fish such as salmon, ocean trout or other white fish.
Ingredients for 4 people ( as a side dish):
2 fennel bulbs
a dozen cherry tomato on the vine
salt and pepper to season
olive oil to sprinkle over.
Cooking times:
12 mn blanching time ( precooking the fennel in salty boiling water)
Roasting the fennel with tomatoes:
in the oven for 20 minutes at 200 degrees celsius /392 F
then finish of for a further 5 minutes under the broiler to chargrill the fennel slightly.
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