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)
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INGREDIENTS
Olive oil
Balsamic vinegar
Onion
Puff pastry
Salt & pepper
Oregano
METHOD
1. Pour a little olive oil into a baking sheet, and spread a little.
2. Add balsamic vinegar.
3. Place a slice of onion on top, and sprinkle with oregano, salt, and pepper.
4. Add a Puff Pastry rectangle on top, and close the edges with your fingers.
5. Brush with olive oil and bake for 25 minutes at 180°C/356°F.
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Cheesy Caramelised Onion Tarte Tatin | How To Make Onion Tarte Tatin | Pyaaz Ki Recipe Video
Pyaaz Kachori toh aati rahegi, aaj Onion Tarte Tatin hi kha lo!
INGREDIENTS
* 75g butter
* 1 tbsp fresh thyme, finely chopped
* ½ tbsp rosemary, fine chopped
* ½ tbsp sage, finely chopped
* 1 clove of garlic, minced
* 1200g small shallots, peeled, left whole, top stem trimmed
* ½ tbsp salt
* 2 tbsp balsamic vinegar
* 1 tbsp port
* 100g strong cheddar, grated
* 230g ready rolled puff pastry round
* A handful of fresh thyme to garnish
INSTRUCTIONS
1. Preheat the oven to 180C fan.
2. Place the butter in a frying pan, suitable to be used in the oven. Melt over a low/ medium heat, add in the garlic and chopped herbs. Keep the heat low to ensure the butter does not burn.
3. Arrange the shallots cut side down in the pan, in a circular pattern. Season with salt and fry for 10-15 minutes, over a medium heat until caramelised and softened on the side in tact with the pan.
4. Add the balsamic vinegar and port to the pan and cook for a further 5 minutes until reduced and syrupy.
5. Scatter the cheese over the shallots and then place the puff pastry over the pan, completely cover the shallots and tuck the pastry in at the sides.
6. Place in the preheated oven and bake for 20- 25 minutes.
7. Allow to cool in the pan slightly for approximately 5 minutes. Place a large plate over the top of the pan and turn it over to remove the tarte from the pan. Garnish with fresh thyme and serve immediately.
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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 ????
How to make Caramelized onion tart recipe
#caramelizedoniontart #oniontart #howtocookonions
Caramelized Onion Tart with Mascarpone & Goat Cheese. Its so good and Christmas is here...oh...i got a tree.
►MY COOKING GEAR...
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►Serves 4 people
►Dough
2/3 cup lukewarm water
7g Active dry yeast
250g All-purpose Flour
1 Tbsp olive oil
Salt & pepper (pinch)
1 Tsp fresh thyme
►Caramelized onions
4 Medium yellow onion (thinly sliced)
1 Tbsp olive oil
1 Tsp fresh thyme
1 Tbsp balsamic vinegar
Salt & pepper (to taste)
►Other ingredients
226g Mascarpone cheese
113g Goat cheese
Add a small amount of water to mix ingredients together
© Stevescooking