ONION GRUYERE TART RECIPE - NYT COOKING
Provided by Marian Burros
Total Time 1 hours 40 minutes
Yield 10 servings
Number Of Ingredients 11
Steps:
- Cut onions into slices about 1/4 inch thick. Chop coarsely.
- Heat butter and oil in heavy skillet. Add onions and cook, covered, over medium heat about 10 minutes, or until onions are limp and begin to render liquid. Add pinch of sugar.
- Uncover onions and cook over medium-high heat 30 to 45 minutes. Stir frequently with a wooden spoon or spatula to scrape up brownings in pan. The onions should be a deep brown and reduced to a small mass. They must be watched carefully and stirred to prevent scorching and to ensure even browning.
- Transfer onions to a bowl. Add wine to skillet and boil, scraping up pan brownings, until liquid is reduced to a thick glaze. Add glaze to onions, along with salt, nutmeg, cream and egg. Adjust seasoning. (Dish may be prepared to this point a day in advance and refrigerated.)
- Preheat oven to 375 degrees.
- Grate cheese and distribute half of it on bottom of chilled pastry shell in pastry tin. Distribute onion mixture evenly over cheese; top with remaining cheese.
- Bake 40 to 45 minutes. If top browns too much, reduce heat slightly toward the end. Serve as a first course, warm or at room temperature. Tart can be made a few hours ahead, but do not refrigerate.
Nutrition Facts : @context http//schema.org, Calories 381, UnsaturatedFatContent 11 grams, CarbohydrateContent 21 grams, FatContent 27 grams, FiberContent 2 grams, ProteinContent 13 grams, SaturatedFatContent 15 grams, SodiumContent 423 milligrams, SugarContent 4 grams, TransFatContent 0 grams
CARAMELIZED ONION AND GRUYÈRE TART RECIPE - ASHLEY ...
Plus: More Appetizer Recipes and Tips
Provided by Ashley Christensen
Total Time 2 hours 0 minutes
Yield 6 to 8
Number Of Ingredients 7
Steps:
- In a large skillet, melt the butter in the vegetable oil. Add the sliced onions, cover and cook over moderate heat, stirring, until softened, about 12 minutes. Uncover the skillet and cook, stirring occasionally, until the onions are very soft and well browned, about 45 minutes longer; add a little water as necessary to prevent the onions from sticking. Add the Marsala and cook until nearly evaporated. Season the onions with salt and white pepper and transfer them to a medium bowl.
- Meanwhile, preheat the oven to 375°. On a lightly floured work surface, roll out the Buttery Cornmeal Pastry to a 13-inch round, 1/8-inch thick. Wrap the dough around the rolling pin and fit it into a 10-inch fluted tart pan with a removable bottom. Run the rolling pin over the rim to trim off the overhang. Prick the bottom with a fork and refrigerate until chilled, at least 10 minutes.
- Line the tart shell with foil and fill with pie weights or dried beans. Bake in the center of the oven for about 25 minutes, or until the edge is golden and the center is nearly set. Remove the foil and weights, cover the edge with foil and bake for 5 minutes longer, until the shell is cooked through and golden.
- Sprinkle the Gruyère into the tart shell and spread the onions on top. Bake for 10 minutes, or until the cheese is melted and the onions are sizzling. Let cool for 15 minutes. Unmold the tart, cut it into wedges and serve warm.
More about "onion gruyere tart recipes"
GRUYERE & CARAMELIZED ONION TARTS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 60 minutes
Category Appetizers
Calories 142 calories per serving
- In a large skillet, saute onion in oil and butter until softened. Reduce heat to medium-low; cook, uncovered, for 40 minutes or until deep golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Stir in salt and pepper., Unfold each puff pastry sheet onto an ungreased baking sheet. Using a knife, score decorative lines around the edges of each pastry. Spread onion mixture to within 1/2 in. of edges. Sprinkle with cheeses and thyme., Bake at 400° for 12-15 minutes or until golden brown. Cut each tart into 12 pieces. If desired, top with additional fresh thyme and Parmesan cheese. Serve warm.
ONION AND GRUYÈRE TART - THE HAPPY FOODIE
From thehappyfoodie.co.uk
1 Line a 24–25cm (9½–10in) deep round loose bottom tart tin.
2 To make the pastry, put the ?our, butter and Parmesan in a food processor. Whizz until it looks like breadcrumbs. Add the egg and 1 tablespoon of water and whizz until the mixture forms a ball. Roll out on a clean, lightly ?oured work surface and line the base and sides of the ?an tin with the pastry. Set aside to chill in the fridge for 30–35 minutes.
3 Preheat the oven to 220°C/425°F/Gas7. Prick the base of the ?an pastry and line with baking paper and then baking beans. Blind bake the pastry for 10 minutes. Remove the beans and bake for a further 8–10 minutes until lightly golden, then place the pastry case on a baking sheet.
4To make the ?lling, melt the butter and olive oil in a frying pan. Add the onions and fryover a medium– high heat for 5 minutes. Cover with a lid and gently simmer for 20 minutes until soft and golden brown. Spread onto the base of the tart.
5 Beat the eggs in a bowl. Add the cream and milk and season. Add the Gruyère,then pour into the case.Sprinkle with the Parmesan.
6 Reduce the oven to 180°C/350°F/Gas4. Bake for about 30–35 minutes until lightly golden on top and set in the middle.
BACON, ONION AND GRUYERE TART RECIPE - FOOD.COM
From food.com
Total Time 1 hours 5 minutes
Calories 450 per serving
- Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.
CARAMELIZED ONION AND GRUYERE TARTS - COUNTRY LIVING
From countryliving.com
Total Time 0S
Category vegetarian, baby shower, bridal shower, Christmas, dinner party, Father's Day, feed a crowd, Mother's Day, Super Bowl, Thanksgiving, appetizers, dinner, lunch, main dish
Cuisine French
Calories 430 calories per serving
- Make the tarts: Heat oven to 400 degrees F. Mix Gruyère, cream cheese, mustard, oregano, and pepper in a small bowl and set aside. Melt butter in a large skillet, add onions, and cook, stirring occasionally, over medium-low heat until dark brown and caramelized -- about 1 hour. Stir in the thyme and set aside. With a sharp knife, cut the puff pastry dough into 8 equal-sized pieces. Roll each piece out to 8- by 6-inch rectangle. Spread about 1/4 cup of the cheese mixture on the dough, leaving a 1/2-inch border all the way around. Top with 1/4 cup of the caramelized onions and 1 tablespoon of the olives. If freezing, skip to Step 2 or bake tarts on parchment-lined baking pans for 10 minutes, reduce oven temperature to 375°F, and bake until puffed and golden -- about 12 more minutes. Freeze the tarts: Place uncooked tarts on parchment-lined baking pans, cover with plastic wrap, and freeze until solid -- about 2 hours. Wrap each frozen tart securely in freezer paper or aluminum foil and stack them in an airtight container. Store frozen for up to 2 months. To serve, bake frozen tarts at 400°F for 12 minutes, reduce oven temperature to 375°F, and bake until puffed and golden -- about 15 more minutes.
ONION AND GRUYÈRE TART - THE HAPPY FOODIE
From thehappyfoodie.co.uk
1 Line a 24–25cm (9½–10in) deep round loose bottom tart tin.
2 To make the pastry, put the ?our, butter and Parmesan in a food processor. Whizz until it looks like breadcrumbs. Add the egg and 1 tablespoon of water and whizz until the mixture forms a ball. Roll out on a clean, lightly ?oured work surface and line the base and sides of the ?an tin with the pastry. Set aside to chill in the fridge for 30–35 minutes.
3 Preheat the oven to 220°C/425°F/Gas7. Prick the base of the ?an pastry and line with baking paper and then baking beans. Blind bake the pastry for 10 minutes. Remove the beans and bake for a further 8–10 minutes until lightly golden, then place the pastry case on a baking sheet.
4To make the ?lling, melt the butter and olive oil in a frying pan. Add the onions and fryover a medium– high heat for 5 minutes. Cover with a lid and gently simmer for 20 minutes until soft and golden brown. Spread onto the base of the tart.
5 Beat the eggs in a bowl. Add the cream and milk and season. Add the Gruyère,then pour into the case.Sprinkle with the Parmesan.
6 Reduce the oven to 180°C/350°F/Gas4. Bake for about 30–35 minutes until lightly golden on top and set in the middle.
CARAMELIZED ONION AND GRUYERE TARTS - COUNTRY LIVING
From countryliving.com
Total Time 0S
Category vegetarian, baby shower, bridal shower, Christmas, dinner party, Father's Day, feed a crowd, Mother's Day, Super Bowl, Thanksgiving, appetizers, dinner, lunch, main dish
Cuisine French
Calories 430 calories per serving
- Make the tarts: Heat oven to 400 degrees F. Mix Gruyère, cream cheese, mustard, oregano, and pepper in a small bowl and set aside. Melt butter in a large skillet, add onions, and cook, stirring occasionally, over medium-low heat until dark brown and caramelized -- about 1 hour. Stir in the thyme and set aside. With a sharp knife, cut the puff pastry dough into 8 equal-sized pieces. Roll each piece out to 8- by 6-inch rectangle. Spread about 1/4 cup of the cheese mixture on the dough, leaving a 1/2-inch border all the way around. Top with 1/4 cup of the caramelized onions and 1 tablespoon of the olives. If freezing, skip to Step 2 or bake tarts on parchment-lined baking pans for 10 minutes, reduce oven temperature to 375°F, and bake until puffed and golden -- about 12 more minutes. Freeze the tarts: Place uncooked tarts on parchment-lined baking pans, cover with plastic wrap, and freeze until solid -- about 2 hours. Wrap each frozen tart securely in freezer paper or aluminum foil and stack them in an airtight container. Store frozen for up to 2 months. To serve, bake frozen tarts at 400°F for 12 minutes, reduce oven temperature to 375°F, and bake until puffed and golden -- about 15 more minutes.
MUSHROOM ONION GRUYERE TART RECIPE - FOOD.COM
From food.com
Total Time 1 hours 10 minutes
Calories 366.9 per serving
- Enjoy!
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