Best Caramelised Onion Cheddar Tart Recipes

Caramelised Onion & Cheddar Tart image

Provided by AlisVolatPropriis

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 plain flour
100 g butter, chopped
3 -4 tablespoons ice water
1 tablespoon olive oil
3 large brown onions, halved and sliced
100 g cheddar cheese, crumbled
1 tablespoon thyme leaves
5 eggs
1/2 cup cream

Steps:

Place flour in a food processor and add butter. Using the pulse button, process in short bursts, until mixture resembles breadcrumbs. Add 3 tbsp water and process in bursts until dough begins to clump together. Pinch a piece to feel if it is moist enough, and add a little more water if it is too crumbly.
Turn out dough onto a work surface, and gather into a ball. Roll out on a sheet of non-stick baking paper to fit a 24cm (base measurement) loose-bottom flan tin. Line tin with pastry, and trim edges (reserve the paper). Refrigerate for 20 minutes.
Preheat oven to 180°C or 160°C fan. Line pastry with paper, and fill with dried rice or pastry weights. Bake for 15 minutes, then remove paper and beans and cook a further 15 minutes, until dry and lightly golden. Cool completely.
Meanwhile, heat oil in a large frying pan and add onions. Cook over medium-low heat for about 35 minutes, until a deep golden colour. Season well with salt and pepper and transfer to a bowl to cool.
Spread cooled onions over pastry base. Sprinkle cheese over, then thyme leaves. Lightly whisk eggs and cream together, and pour over the filling. Stand on a tray and bake for 30-35 minutes, until set and golden. Serve warm, or at room temperature.

Nutrition Facts : Calories 357.1, Fat 31.6, SaturatedFat 17.5, Cholesterol 251.5, Sodium 266.5, Carbohydrate 8.8, Fiber 1.1, Sugar 3.6, Protein 10.7

Caramelized Onion Tart image

Provided by Food Network

Time 1h5m

Yield 24 servings

Number Of Ingredients 6

1/2 bag of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
2 tablespoons vegetable oil
1 sweet onion, thinly sliced
1 1/2 cups shredded gruyere cheese OR bag swiss cheese (6 ounces)
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh chives

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.