Caramelized onion tart recipes
Our top 3 of 4 Caramelized onion tart recipes
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Carmelized Onion and Bacon Tart
- Caramelised Onion Tart
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Caramelised Onion, Goats Cheese and Tomato Tart
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Ingredients
- 8oz Streaky Bacon, cut into matchsticks
- 2 tablespoons butter or margarine
- 2 medium yellow onions, thinly sliced lengthwise
- Kosher salt and freshly ground black pepper
- 1 ½ cups Flour
- 2 tsp dry mustard
- 3 eggs lightly beaten
Method
- Heat skillet on medium high heat and cook bacon stirring occasionally until fat renders and bacon is cooked (about 10-11 mins).
- While cooking bacon cut onions and make batter.
- Turn heat off, using slotted spoon remove cooked bacon onto paper towel and pour bacon fat into a 9x11 baking dish (then spoon out 3 Tbsp and put back in skillet
- Cook onions in skillet with butter and add salt and pepper (I like lots of pepper and some salt.) Preheat oven to 425F
- While onions are caramelizing mix dough in a bowl. Add milk, flour, mustard, eggs, and a 2 tsp salt in mixing bowl.
- When oven is preheated put baking dish with bacon fat in oven until onions are cooked (10 mins). Pull baking dish out pour dough into baking dish (careful fat doesn’t spatter) and then put bacon and onions on the dough. Put baking dish in oven and bake for 30 mins…..
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Add commentIngredients
- 3 oz Plain flour
- 3 oz wholemeal flour
- 3 oz Any cooking spread/margarine
- 1 Yolk eggs. beaten
- Enough to saute mix butter and oil (any)
- 1.5 lbs Onions. chopped
- 2 teasp dark brown sugar
- ½ teasp nutmeg. grated/powder
- Quarter pt Single Cream
- 2 medium eggs. beaten
- 3 oz Grated cheese (any)
- To season salt and freshly ground black pepper
Method
- Preheat the oven to 190 degrees C or equivalent.
- From the first 4 ingredients make the pastry and line a buttered dish with it and place in the 'fridge.
- Saute the onions over a low heat for about 30 mins or until they are soft and translucent. Add the nutmeg, sugar and seasoning. Turn up the heat a bit and continue sauteing until the onions are caramelise - about 5 - 7 mins.
- Meanwhile, mix the eggs, cream and cheese together.
- Take the pastry case out of the 'fridge and turn the onions into it. Pour over the egg mix and bake for 20 - 30 mins until just set and the pastry is golden brown.
- Serve with a mixed salad.
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Tips
If you don't like goats cheese, or don't have any at the time, grated cheddar is nice too - a more traditional cheese and tomato quiche, but still with a twist.
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Add commentIngredients
- For 23cm tart case Shortcrust pastry (shop bought or home made - e.g. see my recipe under Baking - the right amount for this recipe)
- 1 tbsp Olive oil
- 1 medium (approx. 150 g) Red onion
- 75 g Soft goats cheese
- 8 Cherry tomatoes
- 3 Sundried tomatoes (drained and blotted to remove excess oil if from a jar)
- 1 medium (approx. 130 g) Tomato
- 6 - 10 Basil leaves (depending on size)
- 2 Eggs
- 100 g Creme fraiche (½ fat or regular)
- 150 ml Milk (any kind - I use skimmed)
- 10 g (approx.) Freshly grated parmesan (optional)
- To season to taste Salt and freshly ground black pepper
Method
- Line a loose bottomed tart tin (approx 9 inch / 23 cm diameter), or flan dish with pastry that has been chilled for half an hour. Or use 4 mini tart tins.
- Preheat the oven to 180C/gas 4.
- Cover the base of the pastry with baking parchment. I cut a piece slightly larger than the tin / dish, screw it up into a ball, then flatten out again. Fill the lined case with baking beans / dry rice / dry lentils / copper coins and bake blind for 15 minutes (mini tart tins may only need 10 minutes). Then remove the beans and parchment and return to the oven for another five minutes. Remove from the oven and leave to cool in the tin.
- Slice the onion thinly. Heat the olive oil in a small pan and gently fry the sliced onions for 5 – 10 minutes, until soft and beginning to caramelize. Stir occasionally, and cover with a lid in between.
- Chop the sundried tomatoes into small pieces – an easy way to do this is to snip them with scissors. Cut the cherry tomatoes in half, and slice the larger tomato thinly.
- Preheat the oven to 180 C.
- In a jug, whisk together the eggs, milk and crème fraîche, and season with a little salt and pepper.
- Place the onions in the bottom of the pre-baked pastry case, spreading evenly. Dot with goat’s cheese and arrange the cherry tomato halves, cut-side up, sundried tomatoes and basil leaves (torn if large) over the base also. Pour over the egg / milk / crème fraîche mixture, then lay the tomato slices on top. If you want to, grate a little parmesan and some more freshly ground pepper over the top.
- Bake in the oven for 20 - 30 minutes until set and lightly golden. Break off any excess pastry if you want to, to neaten the top (I like to leave it rustic-looking), and remove the tart ring (the easiest way to do this is to put it on an upturned bowl or glass and push it down, then slide a palette knife or fish slice between the pastry and the metal base (or just leave the metal base on, if you prefer). Serve warm or cold.
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