Best 10 Portobello Onion Tart Recipes

NORTHERN GREEK MUSHROOM AND ONION PIE

Steps:

• Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onions. Cook, stirring, until they begin to wilt, and add salt to taste. Turn the heat to medium-low and cook the onions, stirring from time to time, until they are very soft and beginning to caramelize, about 15 minutes. Add the mushrooms, turn the heat up to medium-high, and cook until they begin to sweat and soften, about 5 minutes. Add the garlic and stir together until fragrant, about 1 minute, and stir in the paprika. Continue to cook until the mushrooms are tender and most of the liquid in the pan has evaporated, 5 to 10 minutes. Remove from the heat, taste and adjust salt, and stir in the mint, parsley, feta and freshly ground pepper to taste
• Heat the oven to 375 degrees. Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in 7 sheets of phyllo dough, placing them not quite evenly on top of one another so that the edges overlap the sides of the pan all the way around. Brush each sheet with olive oil (or a mixture of olive oil and melted butter) before adding the next sheet. Fill with the mushroom and onion mixture. Bring the overhanging edges of the phyllo in over the filling, brushing each sheet with more olive oil, then layer 5 more sheets of dough over the top, brushing each sheet with olive oil. Crimp the edges into the sides of the pan. Pierce the top of the pie in several places with a sharp knife. Bake for 40 to 50 minutes, until the top is golden brown. Serve warm or at room temperature. Recrisp the crust, if necessary, in a low oven for 10 to 20 minutes

GRILLED PORTOBELLO, BLUE CHEESE AND CARAMELIZED ONION HOAGIE

Steps:

• For the mushrooms: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and toss to combine. Marinate for 30 minutes to 1 hour.
• For the onions: While the mushrooms marinate, make the onions. In a large skillet over medium high, heat the olive oil. Add the onions and saute until beginning to get tender, about 5 minutes. Season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes. If they start to look dry or stick to the pan, add a tablespoon or 2 of water.
• For the blue cheese spread: In a small bowl, mix the blue cheese and mayonnaise.
• Heat a grill pan over medium-high heat.
• Remove the mushrooms from the marinade and transfer to the grill pan. Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side.
• For the sandwiches: Put the hoagie rolls on the grill pan until lightly toasted. Spread one side of each roll with the blue cheese spread. Top with some mushrooms, caramelized onions and arugula. Drizzle lightly with balsamic vinegar and a sprinkle of salt.

GRILLED PORTOBELLO BURGER WITH ONION JAM

Steps:

• Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thickened, about 60 minutes. Discard the watery liquid. Whisk the horseradish into the thickened yogurt.
• Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat. Add the onions, 1 thyme sprig, and season with salt and pepper, to taste. Cook, covered, until the onions have wilted, about 10 to 15 minutes, (give them a stir every now and then with a wooden spoon to prevent them from sticking). Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions. Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.
• Preheat a stove top grill pan over medium-high heat. Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl. Strip and add the leaves from the remaining sprig of thyme. Coat the mushroom caps all over with the flavored olive oil. Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side. Season with the salt and pepper.
• Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm.

ROASTED PORTOBELLO WITH CARAMELIZED ONION RAVIOLI

Steps:

• For Filling #1: Preheat oven to 400 degrees. Pour olive oil into a skillet and saute onions and garlic for approximately 2 minutes. Add mushrooms, chicken stock, salt and pepper. Put the mixture in the oven and bake for 30 minutes, stirring every 10 minutes. Once cooked, place the mushroom mixture in a food processor. Add parsley and additional salt and pepper to taste. Then, while machine is running, add enough olive oil to make a smooth filling. Process until pasty, or chunky depending on preference.
• For Filling #2: Cube 2 small eggplants and then toss with oil and enough bread crumbs to coat. Salt and pepper to taste. Place in a roasting pan and bake in a preheated 400 degree for 45 minutes. After cooking put the eggplant in a mixing bowl and add mozzarella, Romano, tomato paste and whole egg. Mix until all are incorporated into a thick, and somewhat smooth mixture for the filling. Add olive oil to make a paste. Then add additional salt and pepper to taste. Put filling into already made ravioli dough.
• For Ravioli Dough: Mix eggs and flour, add warm water to soften dough during kneading. Hand kneading is preferred. Knead 5 minutes for elastic consistency. Spread dough and punch out 2.1/2 to3-inch circles, the size of an open soup can. Spoon completed filling into center, leave 1/2-inch perimeter around filling. Place mixture on 1/2 of circle, fold and pinch around circumference. Make sure dough is moist. Wet finger to seal. NO air pockets, must seal tight. Boil pot of water and 1/2 tablespoon salt. Place ravioli in water. Allow to boil 1 minute after they float to the top. Remove from water and place on a plate.
• For the Spinach Cream Pesto Sauce: Combine ingredients in a food processor and process. Transfer mixture to a saute pan. Heat over low heat and then pour over ravioli's.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

DEBORAH MADISON'S FRAGRANT ONION TART

Steps:

• To make the filling, cut onions in half, peel them, and if they are strong, put them in a bowl of cold water. It doesn't take long for that to reduce their sting. Finely dice them.
• If you're using bacon, fry until browned and nearly crisp, then scoop out and drain on a paper towel. Throw out bacon grease, wipe out pan and add 2 tablespoons butter. When melted, add onions, thyme and 3/4 teaspoon salt. Cook over medium heat, stirring occasionally, about 25 minutes. The onions needn't be caramelized, but should just take on a faint golden hue. When done, let them cool slightly. Taste for salt (they'll be very sweet, you might want to add more) and season well with pepper.
• While onions cook, whisk eggs with crème fraîche and milk. Stir in cooled onions, cheese and bacon, if using.
• To make the crust, put flour and 1/4 teaspoon salt in the bowl of a stand mixer fitted with a paddle attachment. Add 6 tablespoons butter and turn mixer to low speed until butter has broken into small, pebble-size pieces. Drizzle in ice water until dough looks clumpy and damp. (You'll use about 3 tablespoons, fewer if butter was soft.) Form dough into a disk or a rectangle to correspond to the shape pan you're using. You have a few choices: a 9-inch tart pan, a square tart pan or a rectangular one (11 by 81/2 inches), all with removable bottoms. Wrap dough in plastic and refrigerate.
• Heat oven to 400 degrees. Roll dough to fit tart pan, then drape dough in pan. Neatly press dough into pan and shape it. Set it on a sheet pan. Pour onion mixture into tart pan, and bake until surface is golden and browned in places, 45 to 50 minutes. Let cool to warm before cutting into slices and serving.

CABBAGE AND CARAMELIZED ONION TART

Steps:

• Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onions, and cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes, stirring often, until the onions are very soft, sweet and light brown.Meanwhile, heat the remaining olive oil over medium heat in another large skillet. Add the cabbage. Cook, stirring often, until it begins to wilt, then add salt and pepper to taste. Continue to cook for another 10 to 15 minutes, stirring often, until the cabbage is tender and fragrant. Stir in the onions, simmer together uncovered for about five minutes or until there is no longer any liquid in the pan, and remove from the heat.
• Heat the oven to 350 degrees. Oil a 9- or 10-inch tart pan and line with the dough. Beat the eggs and milk in a bowl and season with salt (about 1/2 teaspoon) and pepper. Stir in the onions, cabbage and cheese, and combine well. Scrape into the tart pan, and place in the oven. Bake 40 to 45 minutes until the top is lightly browned.

ULTIMATE ONION TART

Steps:

• Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
• Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
• Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.

ONION TART

Steps:

• Blend flour and salt in the bowl of a food processor. Scatter butter over flour, top with lid and pulse 12 pulses to cut butter into flour to a coarse meal consistency.
• Dump butter-flour mixture into a medium stainless bowl. Make a well in the center and pour ice-cold water into the well.
• Using a flexible plastic dough scraper instead of your warm hands, bring the dough together by folding and pressing. Be firm and brisk and get the dough past its shaggy stage into a neat disk, trying to avoid using your hands or too much kneading. Refrigerate the dough for 30 minutes. Heat the oven to 375 degrees.
• Meanwhile, cut the onions in half and peel them. Slice the halves with the ribs (root end to sprout end direction), not against, to create julienne slices rather than half moons.
• In a wide sauté pan over medium-low heat, melt the bacon fat and slowly sweat the onions until they are caramelized. Take all the minutes you need - 25 or so - to let them soften to translucent, then to let the water they release start to evaporate, then to allow the sugars they contain to start to brown in the pan, so that you end up with soft, sweet and evenly browned onions. This is achieved by a slow caramelization. Set onions aside to cool.
• Roll tart dough out to a 1/4-inch-thick round, and drape over a round 10-inch fluted false-bottom tart pan. Lay dough into the pan, gently pressing into the bottom, and roll the pin across the pan to cut off the excess dough. Use your fingers to press the edges into the flutes, accentuating the shape of the dough edge. Dock the bottom of the dough with the tines of a fork, weight the pastry with beans or weight and blind-bake for 25 minutes.
• In a bowl, beat the egg with the cream. Stir in the caramelized onions. Season with pepper, nutmeg and salt to taste. Stir well, and make sure the onions are all evenly coated with the custard.
• Remove tart shell from oven, and slip it onto a baking sheet. Remove weights, fill with the onion-custard mixture and distribute it evenly. Return tart to oven on the sheet, and bake for 25 minutes, or until custard has set, the tops of the onions start to achieve a deeper brown and the dough is dark golden brown at the edges.
• Remove from the ring, and allow to cool just a few minutes on the rack, so that the piping hot tart shell can kind of tighten up enough to be sliced with a sharp chef's knife. (In the first few minutes straight out of the oven, the dough is kind of soft from the heat, possibly giving you the false impression that you have a soggy tart. Let it sit on the rack just to shake off this initial soft stage and to recrisp and refirm, which it will.) Cut into wedges, and serve while hot.

EASY PORTOBELLO MUSHROOM SAUTE

Steps:

• Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

ONION TART

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small skillet, saute onions in oil until tender; cool. In a food processor, combine the eggs, feta cheese, salt, pepper, nutmeg and hot pepper sauce; cover and process until smooth. Gradually add cream and milk; process until blended., Brush the inside of crust with mustard. Sprinkle the green onions, chives and sauteed onions over crust. Carefully pour egg mixture over onions. Top with Parmesan cheese. , Bake at 375° for 30-40 minutes or until a knife inserted in the center comes out clean.