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
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
My fennel tatin
Hello everyone, today recettescooking.com presents the following recipe: My fennel tatin
Here is the recipe in detail:
For 4 people
TOTAL TIME: 80 mins
Preparation: 60 mins
Cooking: 20 mins
Ingredients :
A puff pastry
3 fennels
Parmesan cheese
Butter
Sugar
Salt and pepper
Step 1: Cut the fennel lengthwise into two parts, i.e. six pieces.
Arrange the pieces (flat side) in the pan + butter, 5 to 7 minutes.
Step 2: Turn over then cook, same cooking time for the rounded part.
Remove the pieces, add sugar (two to three tablespoons).
Step 3: Put the pieces back and caramelize them. Salt and pepper.
Butter a pie dish then place the pieces (flat side down).
Step 4: Add parmesan and cover with puff pastry.
Bake at 180°C.
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Martin's Kitchen- Goats Cheese, Red Onion and Filo Tart with Beetroot and Fennel Salad
Hi folks, welcome back to Martin's Kitchen!
I am a chef based in Co. Antrim, Northern Ireland, bringing you quick and easy, but more importantly, tasty recipes that you can use to impress friends and family, or simply enjoy some variety in your weekly meals!
In today's video I will be showing you how to make a Goats Cheese and Red Onion Tart with a Fennel and Beetroot Salad. This is a really quick and simple dish that is a perfect starter. I would be ideal to serve at a dinner party or for family and friends. The creamy goats cheese is perfectly complemented with sharp red onion chutney and crisp filo pastry. The salad can be customised as you like so feel free to use whatever optional extras are to your taste!
Ingredients: Serves 2
Goats Cheese, Red Onion and Filo Tart with Beetroot and Fennel Salad
Tarts:
2 Sheets Filo
2 x 30g Disks of Goats Cheese
20g Onion Marmalade
Olive Oil Spray or Small Knob Melted Butter
Balsamic Dressing:
1Tbsp Balsamic Syrup
2 Tbsp White Wine Vinegar
1 Tsp Dijon or English Mustard
1 Tsp Runny Honey
150ml Olive Oil
Salt and Pepper
Creme Fraiche Dressing:
50g Creme Fraiche
Juice Half Lemon
Chopped Herbs (Dill, Chives or Parsley)
Salt And Pepper
Optional extras:
Pickled Baby Beetroot
Radish
Capers
1/4 Finely Sliced Fennel
Lemon Juice
10ml Oilve Oil
Salt and Pepper
Mix of Salad Leaves
Method
1. Set oven to 180 degrees
2. Spray 8cm stainless steel rings with olive oil and place on a parchment-lined tray
3. Lay filo out flat and spray with olive oil or brush with melted butter, fold over in half and spray again and fold again. Resulting in 4 layers
4. Cut filo to circular shape using any circular object as a template
4. Line rings with filo (make sure filo is pressed into the sides and bottom. This results in a better shape when turned out)
5. Spoon onion marmalade evenly on the base of the 2 rings
6. Place goats cheese on top and bake for approx 12 mins
7. Remove from oven and allow to rest for 3 or 4 minutes with ring still on.
8. Place all ingredients for balsamic in jar, season and shake for 1 minute
9. Mix lemon juice with Creme Fraiche and herbs. If too thick add a little water
10. Cut baby beetroot into wedges
11. Mix fennel with olive oil and lemon. Season
12. Dress plate with salad leaves, beetroot, and fennel
13. Place goats cheese tart on top and drizzle the 2 dressings
I hope you have enjoyed this video, feel free to let me know how you get on in the comments and feel free to leave me any requests for videos you would like to see.
Thanks for watching! Remember to check out my Facebook page at Martin’s Kitchen.
French Onion Tarte Tatin Recipe with Hidden Goat's Cheese - Easy French Cooking (Vegetarian)
Easy savoury Tarte Tatin recipe with onions and goat's cheese (optional). Healthy as no sugar or caramel needed! Full recipe:
For either a large or individual onion tarte tatins - perfect French entrée for entertaining.
Extract from the soundtrack of La Chèvre. Music by Vladimir Cosma with Jill playing flute.
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© Jill Colonna 2021-2022
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!
How To Make A Pissaladière - South Of France Recipe
Join my online French cooking classes ????????: Step by step video recipe on how to make a pissaladiere. This recipe originates from the town of Nice in Southern France.
The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping consists of usually caramelised (almost pureed) onions, black olives, and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste). Now served as an appetizer, it was traditionally cooked and sold early each morning around Nice.
For the full recipe click the link below: