Indulge in a culinary masterpiece with our caramelized red onion and pine nut tart, a delightful vegetarian dish that tantalizes the taste buds with its exquisite flavors and textures. This savory tart boasts a flaky crust encasing a luscious filling of caramelized red onions, roasted pine nuts, and a hint of tangy goat cheese. With its vibrant colors and irresistible aroma, this tart is sure to impress at any gathering.
In addition to the main recipe, we also offer variations to suit different dietary preferences and culinary tastes. For those who prefer a vegan option, we have a plant-based version that uses a homemade vegan pastry crust and dairy-free cheese. For those with a gluten intolerance, we provide a gluten-free crust option, ensuring that everyone can enjoy this delectable treat.
Furthermore, we offer a mini tart variation for those who prefer bite-sized appetizers or want to cater to a larger crowd. These mini tarts are perfect for parties, buffets, or as a delightful addition to a tapas platter.
Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process of making this caramelized red onion and pine nut tart with ease. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving for more.
CARAMELIZED ONION TART
Provided by Food Network
Time 1h5m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
- Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for about 15 minutes or until golden, stirring often. Season to taste and let cool.
- Unfold the pastry sheet on a lightly floured surface. Roll into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the square with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork.
- Spread the onion mixture over the pastry crust. Top with the gruyere and parmesan cheeses and sprinkle with the chives.
- Bake for 20 minutes or until golden and bubbly. Cool for 5 minutes on a wire rack. Cut into approximately 3 x 2-inch rectangles. Serve warm.
GOAT'S CHEESE, RED ONION & PINE NUT FREEZER TARTLETS
Prepare a batch of these moreish veggie goat's cheese tarts then freeze them, ready to bake for when you have guests over
Provided by Adam Bush
Categories Dinner
Time 1h45m
Number Of Ingredients 9
Steps:
- Tip the onions into a large pan with 250ml water and a large pinch of salt. Cook over a high heat for 20 mins until the water has evaporated. Pour in the oil, turn down the heat to medium and cook for 20 mins more until the onions have caramelised. Pour in the vinegar and sugar and cook until the onions are jammy. Leave to cool.
- Heat the oven to 190C/170C fan/gas 5. Roll the pastry out on a lightly floured work surface to a 30 x 40cm rectangle. Cut out six circles large enough to line six 10cm loose- bottomed fluted tart tins. Line each with a square of baking parchment, fill with baking beans and bake for 8 mins. Remove the parchment and beans and baking for 7 mins more. Leave to cool on a wire rack.
- Remove the tart cases from the tins. Spread a layer of the onion jam in the bottom of each, top with the goat's cheese slices, then sprinkle with pine nuts. Wrap each tart well and freeze for up to three months.
- Heat the oven to 160C/ 140C fan/ gas 3, unwrap the tarts and bake from frozen on a baking tray for 15-20 mins until piping hot and the cheese has melted. Sprinkle with basil before serving.
Nutrition Facts : Calories 711 calories, Fat 49 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.2 milligram of sodium
CARAMELISED RED ONION & PINE NUT TART
Make and share this Caramelised Red Onion & Pine Nut Tart recipe from Food.com.
Provided by JustJanS
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly brush a 19cm slab pan with a little of the olive oil.
- Preheat your oven to 180°C.
- Melt the butter in a frying pan over a medium to high heat.
- Add the onions and cook stirring for 10 minutes or until soft.
- Add the vinegar and sugar and stir to combine.
- Cook stirring occasionally for 8-10 minutes or until the liquid evaporates, and onions caramelise.
- Set aside to cool slightly for about 5 minutes.
- Whisk together the eggs, cream and the salt.
- Place the phyllo pastry on a clean surface, and-working very quickly- brush each sheet with a little olive oil and fold in half crossways.
- Place phyllo crossways in pan to line base and 2 opposite sides.
- Repeat with the remaining 3 sheets until all of the base and sides are covered.
- Spread onions over pastry, then the cream mixture, then sprinkle with the nuts.
- Bake the tart, covered with foil in the preheated oven for 15 minutes, then uncover and bake for a further 15 minutes or until set.
- Leave to cool for 10 minutes in the pan before cutting into 4 pieces to serve.
- Serve with a salad of green leaves.
CARAMELISED BALSAMIC AND RED ONION TARTS WITH GOATS' CHEESE
From Delia smith, national treasure. The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel consistency. These are then spooned into crisp cheese pastry cases and topped with melted goats' cheese and sage. Serve them as a special first course with some balsamic-dressed salad leaves, or 2 tarts per person make a brilliant light lunch.
Provided by PinkCherryBlossom
Categories Savory Pies
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat the oven to gas mark 4, 350°F (180°C).
- You will also need eight 3½ inch (9 cm) diameter x 1 inch (2.5 cm) high mini flan tins, greased, and a 5 inch (13 cm) pastry cutter or plate to cut around.
- First make up the pastry by rubbing the butter lightly on to the flour, then adding the cheese, mustard and cayenne plus just enough cold water to make a smooth dough. Then place the dough in a polythene bag to rest in the refrigerator for 20 minutes. After that, roll it out as thinly as possible and use a 5 inch (13 cm) cutter, or a saucer or something similar, to stamp out 8 rounds. Line the greased tins with them, then bake in the oven, centre shelf, for 15-20 minutes or until the pastry is cooked through but not coloured. Then cool the pastry cases on a wire rack and store them in an airtight tin until they are needed.
- To make the filling, melt the butter in a heavy-based, medium-sized saucepan, stir in the onions, balsamic vinegar and chopped sage, season and let everything cook very gently without a lid, stirring often, for about 30 minutes until they have reduced down and taken on a lovely glazed appearance and all the excess liquid has evaporated away. Then let the mixture cool until you are ready to make the tarts.
- To bake them, brush a little beaten egg on to each pastry case, pop them back into the oven, same temperature as above, for 5 minutes - this helps to provide a seal for the pastry and helps it from becoming soggy. Now spoon the onion mixture into the cases. Top each one with a slice of goats' cheese and a sage leaf that has first been dipped into olive oil. Finally sprinkle with a little cayenne and bake for 20 minutes.
CARAMELISED RED ONION, PROSCIUTTO & MUSHROOM TART
Best served warm from the oven, this tart can be assembled, ready to bake, several hours ahead
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 1h25m
Number Of Ingredients 9
Steps:
- Heat 3 tbsp oil in a frying pan, add the onion and gently cook until softened, about 10 mins. Add the thyme, vinegar, salt and pepper and cook for 5 mins more, stirring occasionally to stop them burning. Set aside to cool.
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry, trim to a 28cm round, then put on a non-stick baking sheet (or one lined with baking paper). Fork the pastry all over.
- Spread the onion over the pastry to within 3cm of the edge. Tear the prosciutto into strips and arrange over the onion in a rippled effect. Arrange the mushrooms on top and brush them with the reserved oil. Slice or crumble the cheese and arrange over the tart. Season with salt and pepper.
- Push the side of the tart up with your fingers to form an edge. Bake for 30-35 mins until the pastry edges have puffed up and the mushrooms are tender. Cool for a few minutes, then scatter with rocket just before serving.
Nutrition Facts : Calories 521 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.38 milligram of sodium
PINE NUT TART
Make and share this Pine Nut Tart recipe from Food.com.
Provided by evelynathens
Categories Tarts
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Roll dough out into a round 1/8 inch thick on a floured surface and fit into a 9 inch flan or tart pan with a removable, fluted rim.
- Make a decorative edge ¼ inch higher than the top of the rim; prick shell lightly with fork and chill 30 minutes.
- Put rack in lower third of oven.
- Preheat oven to 425 degrees F.
- Line crust with wax paper or foil and fill with dry beans or pie weights.
- Bake for 10 minutes.
- Remove pie weights and paper carefully and bake 5-10 minutes longer, or until golden.
- Let cool on rack.
- Put rack in middle of oven and set oven temperature to 375 degrees F.
- In a bowl, combine sugars, corn syrup, flour and eggs and beat until smooth.
- Stir in vanilla, orange zest and pine nuts and pour into shell.
- Bake for 40 minutes, or until filling is almost set.
- Let cool.
- Melt chocolate and drizzle decoratively over tart.
- Serve at room temperature with cinnamon whipped cream.
- For cinnamon whipped cream: Beat cream until foamy.
- Beat in sugar, a little at a time and cinnamon.
- Beat until it holds stiff peaks.
CARAMELIZED ONION TARTLETS
Sweet caramelized onion tarts, bite-sized with superior taste.
Provided by Jaimie
Categories Appetizers and Snacks Pastries
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat butter in a skillet over medium heat and stir in onion. Pour in red wine to cover the bottom of the pan and sprinkle with sugar. Cook and stir until onions are tender and translucent, 10 to 15 minutes.
- Combine heavy cream, mozzarella cheese, cayenne pepper, salt, and black pepper in a bowl. Stir into onion mixture.
- Cut pie crusts into 3-inch circles using a cookie cutter. Place circles into the bottom of 12 muffin cups in a muffin tin.
- Spoon onion mixture evenly on top of the tart crusts.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool 10 minutes before popping tartlets out of the muffin tin.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 18.6 g, Cholesterol 25.1 mg, Fat 18.7 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 231.2 mg, Sugar 2.7 g
Tips:
- For a richer flavor, use homemade puff pastry instead of store-bought.
- To caramelize the onions properly, cook them over low heat for at least 30 minutes, stirring frequently.
- If you don't have pine nuts, you can substitute another type of nut, such as walnuts or pecans.
- To make the tart ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and refrigerate for up to 3 days. When you're ready to serve, reheat the tart in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes.
Conclusion:
This caramelized red onion and pine nut tart is a delicious and easy-to-make appetizer or main course. The sweet and savory flavors of the onions and nuts pair perfectly with the flaky puff pastry. This tart is sure to be a hit at your next party or gathering.
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