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
Christy Rost's Caramelized Onion and Gruyère Tart
For Sunday brunch, a light supper, or sliced into small wedges and served as an appetizer, this Caramelized Onion and Gruyère Tart Provençale from Christy Rost brings a little bit of France to the American table.
Ingredients:
2 tablespoons olive oil
1 tablespoon unsalted butter
2 large sweet onions, peeled and thinly sliced
2 large cloves garlic, peeled and diced
1/8 teaspoon coarse kosher or sea salt
1 sheet frozen puffed pastry, thawed and chilled
1/3 pound Gruyere cheese, coarsely grated, about 2 ½ cups
2 tablespoons Parmesan cheese, finely grated
Sun-dried tomatoes
1 egg, beaten
Preheat a large skillet over medium heat, add olive oil and butter, and swirl to coat the bottom of the pan. Add onions, toss to coat with oil and butter, and saute 12 to 15 minutes until the onions are golden brown. Stir in garlic and salt, cook 1 minute more, and set the pan aside to cool, about 20 minutes.
Preheat the oven to 400 degrees. Unfold the puff pastry on a cutting board, and with a rolling pin, gently seal the creases. Transfer the pastry to a cookie sheet covered with parchment paper. Make half-inch indentations around the perimeter of the pastry with a table knife, taking care not to cut all the way through the pastry. Transfer the onion mixture to the center of the pastry and spread it to within ½-inch of the pastry’s edge.
In a medium bowl, combine the Gruyere and Parmesan cheeses. Sprinkle evenly over the onions and garnish with sun-dried tomatoes. If the tomatoes are packed in liquid, drain them on paper towels before garnishing. Brush the edges of the pastry with beaten egg and bake 18 to 20 minutes until the cheese is melted and the pastry is puffed and golden brown.
Transfer the tart to a cutting board, slice, and serve while hot.
Yield: 8-10 appetizer slices or 6 brunch servings
Mushroom Tart
This mushroom tart is the perfect appetizer, light lunch, or even a main that you can make all year round. Garlicky, buttery mushrooms are piled on flaky all-butter puff pastry with cheese. It's utterly and mouthwateringly delicious, and you won't be able to stop at just one slice!
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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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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
Tart and Tangy Fennel Slaw
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: