Best Cheese And Spring Onion Tart Recipes

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CHEESE AND ONION TART



Cheese and Onion Tart image

Make and share this Cheese and Onion Tart recipe from Food.com.

Provided by evelynathens

Categories     Savory Pies

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/3 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons cold butter, cut into bits
2 tablespoons cold Crisco, cut into bits
1 large onion, sliced thin
2 tablespoons butter
3 ounces blue cheese, crumbled
1 cup half-and-half
3 large eggs, beaten lightly
3/4 cup firmly packed grated cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • For crust: Preheat oven to 400F.
  • Combine flour and salt and cut in butter and Crisco until mixture resembles coarse meal.
  • Add 3 tblsps ice water and combine until it forms a ball.
  • Flatten into a 6 inch disk and chill it, wrapped in plastic wrap, for 1 hour.
  • Roll out to 1/8 inch thick on lightly-floured surface and fit into a 9 inch tart pan.
  • Trim edge and prick all over with a fork.
  • Bake in middle of oven for 10 minutes.
  • Let cool.
  • Maintain oven temperature.
  • For filling: Cook onion in butter over moderately-low heat until softened.
  • Mash blue cheese with half and half and stir in eggs, Cheddar, onion and salt and pepper to taste.
  • Pour into shell and bake for 10 minutes.
  • Reduce oven temperature to 350F and bake 25 minutes longer.

ONION AND CHEESE TART



Onion and Cheese Tart image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into 1/4-inch pieces
2 tablespoons lard or vegetable shortening, chilled and cut into 1/4-inch pieces
3 to 5 tablespoons ice water
1 tablespoon butter, softened
2 tablespoons vegetable oil
1/2 cup finely chopped onions
1/8 teaspoon paprika
1/4 pound imported Swiss Gruyere cheese, coarsely grated (about 1 cup)
1/4 pound imported Swiss Emmentaler cheese, coarsely grated (about 1 cup)
2 eggs
1/2 cup light cream
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg, preferably freshly grated

Steps:

  • Make the pastry shell: In a large chilled bowl combine the flour, salt, chilled butter, and the lard or vegetable shortening. Blend together until the mixture resembles coarse meal.
  • Pour 3 tablespoons of ice water over the mixture. Toss together lightly and gather the dough into a ball. Add more water until dough holds together. Wrap in plastic and refrigerate at least 1 hour before using.
  • Preheat the oven to 400 degrees.
  • On a lightly floured surface, roll the dough into a 14-inch round, about 1/8-inch thick. Place the dough in a 9-inch tart pan. Gently press it into the bottom and around the sides of the pan, being careful not to stretch the dough. Trim off the excess dough by rolling the pin over the rim of the pan.
  • Line the inside of the tart shell with aluminum foil and fill with beans or pie weights. Blind bake in the middle shelf of the oven for 10 minutes. Remove foil, prick the dough all over with a fork and return to the oven for an additional 10 minutes, or until the shell begins to brown.
  • Make the filling: Preheat the oven to 350 degrees. In a heavy 6 to 8-inch skillet, heat the oil over moderate heat until haze forms above it. Add the onions and cook for about 5 minutes, stirring frequently, until they are soft and transparent but not brown. Stir in the paprika and set aside off the heat.
  • In a bowl toss together the Gruyere and Emmentaler cheese until thoroughly combined. Spread half the cheese evenly in the baked pastry shell and scatter the onions over it. Cover with the remaining cheese.
  • Beat the eggs cream, milk, salt, and nutmeg together with a wire whisk and pour the mixture slowly and evenly over the cheese.
  • Bake in the upper third of the oven for 10 minutes. Increase the heat to 425 degrees and bake for an additional 15 minutes, or until the filling has puffed and browned and a knife inserted in the center comes out clean. Remove pan from the oven and remove the tart from the pan.
  • Serve hot or at room temperature as a first or main course.

FRENCH ONION SOUP



French Onion Soup image

French onion soup feeds the soul on a cold day, and now you can enjoy it at the best restaurant on the block: your place. Our classic recipe turns a lazy Sunday into a long-simmering affair. Set yourself up for maximum coziness and serve it bubbling hot.

Provided by Greg Lofts

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
3 pounds sweet onions, such as Vidalia, halved and thinly sliced (9 cups)
2 tablespoons unsalted butter
1 clove garlic, minced (1 teaspoon)
3 thyme sprigs
1 bay leaf
Kosher salt and freshly ground white pepper
1/2 cup dry vermouth or dry white wine
2 quarts beef stock, preferably homemade
1/3 cup sweet Marsala, Madeira, or port wine
6 slices French bread or other soft country loaf (each 1 inch thick), lightly toasted
8 ounces Gruyère, coarsely grated (2 cups)

Steps:

  • Heat oil in a large, heavy pot over medium. Add onions and cook, stirring occasionally, until soft and beginning to turn golden, 35 to 40 minutes (if onions develop color quickly, reduce heat).
  • Add butter, garlic, thyme, bay leaf, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring a few times, until golden brown, 15 to 20 minutes more. Add vermouth and boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes.
  • Stir in stock and Marsala. Bring to a boil, then reduce heat to low and gently simmer 45 minutes. Season to taste.
  • Preheat broiler. Ladle soup into broiler-safe crocks or bowls set on a rimmed baking sheet. Nestle a piece of toast into each, partially submerged, and top each with 1/3 cup Gruyère. Broil until cheese is melted, bubbly, and golden brown in places, 2 to 4 minutes. (Soup without toast and cheese can be cooled and refrigerated in an airtight container up to 3 days, or frozen up to 6 months.)

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