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
VEGAN CARAMELIZED ONION TARTS | Recipe & Life Lessons by Mary's Test Kitchen
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Welcome back to Mary's Test Kitchen where we're making a little savory treat yo'self treat using common vegan pantry ingredients and turning them into cute little tarts filled with sweet caramelized onions and aromatic roasted cashew cream. They're the perfect thing for an afternoon tea time or to bring to potlucks since they're awesome hot or cold.
Vegan Caramelized Onion Tarts (recipe & blog post):
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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.
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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
Tarte Flambée - Alsatian Bacon & Onion Tart - How to Make Tarte Flambée
Learn how to make a Tarte Flambée recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Alsatian Bacon & Onion Tart!
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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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:
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!