I use this as a side dish, an appetizer and also as a main dish. I found this recipe in "New Frontiers in Western Cooking" by Greg Patent (2002). I often use yellow organic onions in place of sweet onions. Both variations taste wonderful.
Provided by wood stove stoker
Categories Breakfast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare pastry in food processor:.
- Place flour, salt, and butter in work bowl fitted with metal blade. Process until mixture resembles coarse corn meal.
- While mixing, gradually add ice water through tube and process until mixture forms a ball.
- Remove dough from work bowl.
- Shape into 6-inch disk and wrap in plastic wrap.
- Refrigerate for 1 hour.
- (Pastry may also be made by hand according to individual's methods.).
- Roll out pastry between two pieces of parchment paper into 13" circle -- or something resembleing a circle.
- Place into 10" quiche or tart pan. (Tart pan with removable bottom makes for a more "elegant" presentation.).
- Fold pastry onto itself forming a double side wall. Prepare edge with decorative trim by finger crimping around entire pan.
- Meanwhile, preheat oven to 400 degrees.
- Line pastry bottom with foil. Weigh down pastry by spreading beans or rice on bottom.
- Bake 15 to 20 minutes--or until edge of pastry is SLIGHTLY browned. Romove foil and weights.
- Cool pastry.
- Prepare Filling:.
- Peel onions and slice into 1/4" thick slices.
- Spread flour onto plate.
- Dredge onion slices in flour. Set aside.
- Heat 1 1/2 T of the olive oil and 1 1/2 T of the butter in a 12" skillet over medium-low heat.
- When oil/butter is hot, brown 1/2 of the onion slices.(About 4-5 minutes each side.).
- Place on paper towels to drain.
- Add remaining 1 1/2 T olive oil and 1 1/2 T butter to skillet and brown remaining onion slices. (About 4-5 minutes each side.).
- Place on paper towels to drain. Set aside.
- In a medium bowl whisk eggs, milk, salt, pepper, nutmeg, and oregano until well combined. Set aside.
- Spread 3 T of grated Parmesan on bottom of prepared pastry.
- Arrange browned onion slices to completely cover bottom of prepared pastry.
- Pour egg mixture over onions.
- Sprinkle with remaining 2 T of Parmesan cheese.
- Bake 45 to 50 minutes or until it is puffed and browned and the filling is set.
- Cool tart at least 5 minutes before serving.
Nutrition Facts : Calories 615.2, Fat 41.1, SaturatedFat 21.5, Cholesterol 189.8, Sodium 710.8, Carbohydrate 49.7, Fiber 2.6, Sugar 5.8, Protein 12.5
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Leon Barthers
[email protected]My friends raved about this dish. Thanks for sharing the recipe!
kevinchinwinwis
[email protected]This recipe has been in my family for generations. It is a classic that never fails to impress.
Blessing Egbejule
[email protected]Good recipe! I made it with a store bought pie crust and it turned out very good.
Tawana Nhenhenhe
[email protected]This was a tasty dish! I would make this again for a family gathering.
Kweku Etru
[email protected]Delicious! I made this tart for a brunch party and it was a hit. The crust was flaky and the filling was creamy and flavorful. I used a mix of yellow and red onions, and they caramelized beautifully. I also added a sprinkle of fresh thyme to the fill
FEARED WOLVES TV
[email protected]5 stars! I've made this several times now, and I've never been disappointed. The caramelized onions are the perfect balance of sweet and savory, and the goat cheese adds a nice tang. The crust is flaky and buttery. I always get rave reviews when I ma
Hassan Salihu
[email protected]Absolutely amazing! Added some caramelized bacon bits to the mix...WOW...would highly recommend!!!
Sagar Parjapati
[email protected]I made this tart for a potluck and it was a huge hit! Everyone loved it. The caramelized onions were perfectly sweet and savory, and the goat cheese added a nice tang. The crust was flaky and buttery. I will definitely be making this again.
Boakye Eric Asante
[email protected]This tart was delicious! The caramelized onions were perfectly sweet and savory, and the goat cheese added a nice tang. The crust was flaky and buttery. I will definitely be making this again.
Gabriel Uzowulu
[email protected]I've made this tart several times and it's always a crowd-pleaser. It's easy to make and always turns out perfectly. The caramelized onions are the star of the show, and the goat cheese adds a nice tang. I love serving this tart with a simple green s
Bir Lawad
[email protected]This tart was a bit too sweet for my taste, but my guests loved it. The crust was nice and flaky, and the filling was creamy and flavorful. I think I would use less sugar next time, or maybe try a different type of cheese.
Shvo Yyy
[email protected]This tart was easy to make and turned out so well! The crust was flaky and the filling was creamy and flavorful. I used a mix of yellow and red onions, and they caramelized beautifully. I also added a sprinkle of fresh thyme to the filling, which add
613 prankz
[email protected]I'm not a huge fan of onions, but this tart was surprisingly delicious! The onions were cooked perfectly and the flavor was amazing. I loved the combination of the sweet onions and the goat cheese. I will definitely be making this again.
lacey jade
[email protected]This sweet onion tart was a hit at my dinner party! The caramelized onions were perfectly sweet and savory, and the goat cheese added a nice tang. The crust was flaky and buttery. I will definitely be making this again.