Best Three Onion Tart With Taleggio Recipes

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THREE-ONION TART WITH TALEGGIO



Three-Onion Tart with Taleggio image

(TORTA DI TRE CIPOLLE CON TALEGGIO)

Yield Makes 8 appetizer or 4 main-course servings

Number Of Ingredients 13

2 3/4 cups all purpose flour
1/4 teaspoon salt
1 large egg, beaten to blend
1 1/2 tablespoons olive oil
6 tablespoons (3/4 stick) unsalted butter, melted, cooled
1/3 cup cold milk
3 1/2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
3 tablespoons extra-virgin olive oil
1 large red onion, thinly sliced
1 cup sliced green onions
1 large egg, beaten to blend
8 ounces Taleggio cheese, cut into small pieces
2 tablespoons grated Parmesan cheese

Steps:

  • Mix flour and salt in large bowl. Make well in center of flour mixture. Add egg and oil to well. Pour melted butter and milk into well. Mix ingredients in well, gradually incorporating flour until dough forms. Turn dough out onto floured surface and knead until smooth, about 10 minutes. Form into ball. Wrap in kitchen towel; let stand at room temperature 2 hours.
  • Combine leeks and oil in large nonstick skillet. Cover and cook over medium-low heat until leeks are tender but not brown, stirring frequently, about 15 minutes. Stir in red onion and green onions. Sauté uncovered until all onions are very tender, about 25 minutes longer. Season with salt and pepper. Cool. Mix in egg, then Taleggio cheese.
  • Preheat oven to 375°F. Roll out dough on floured surface, forming 13-inch round. Transfer to large rimless baking sheet. Fold outer 1 inch of dough over, forming double-thick rim. Spread topping evenly over crust. Bake tart 10 minutes. Sprinkle Parmesan over. Bake until crust is golden, about 15 minutes longer. Cut into wedges.

POTATO, TALEGGIO & SPINACH TART



Potato, Taleggio & spinach tart image

This hearty tart is ideal for feeding a hungry crowd. It reheats really well, so you can bake it earlier in the day

Provided by Mary Cadogan

Categories     Lunch, Main course

Time 2h30m

Number Of Ingredients 8

300g white bread flour, plus extra for dusting
1 sachet easy-blend yeast
1 tbsp olive oil , plus a little extra
300g salad potatoes (no need to peel them)
200g baby spinach leaves
200g taleggio cheese (or vegetarian alternative), thinly sliced
few rosemary sprigs
4 tbsp freshly grated parmesan (or vegetarian alternative)

Steps:

  • Tip the flour and the yeast into a bowl and mix well. Stir in ½ tsp salt, then make a well in the centre and add 200ml hand-hot water and the oil and mix to a soft dough. Turn out onto a lightly floured surface and knead for 5 mins until the dough is smooth and silky. Return to the bowl, cover with a clean tea towel and leave to rise for 1 hr.
  • Meanwhile, boil the potatoes, then drain. Leave until cool enough to handle, then peel and cut into thin slices.
  • Put the spinach into a metal colander and pour over boiling water from a kettle to just wilt the leaves. Press out excess water using the edge of a saucer.
  • Knead the risen dough and roll out to line a 30 x 36cm shallow rectangular tin. Arrange the spinach over the pastry to within 2cm of the edges. Arrange the potatoes and Taleggio alternately over the top and scatter with rosemary. Sprinkle the Parmesan over the filling and the pastry edges and drizzle with a little olive oil. Leave to rise again for 20 mins. Heat oven to 200C/180C fan/gas 6. Bake for 20-25 mins until the pastry is golden and the topping melted and golden brown. Serve cut into squares.

Nutrition Facts : Calories 370 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.43 milligram of sodium

TALEGGIO TART WITH WALNUT PASTRY



Taleggio tart with walnut pastry image

Delicate, nutty pastry provides a perfect backdrop to the creamy filling of this mouthwatering meat-free main course

Provided by Georgina Fuggle

Categories     Buffet, Dinner, Lunch, Main course, Supper

Time 2h

Number Of Ingredients 13

200g plain flour , plus extra for dusting
50g walnuts (shelled weight)
50g cold butter , chopped into small pieces
25g vegetarian hard cheese (or Parmesan if you're not making a strictly vegetarian version), grated
1 medium egg , beaten
1 tbsp olive oil
6 shallots , sliced
3 large garlic cloves , finely chopped
1 whole egg and 2 egg yolks
200ml double cream
140g vegetarian Taleggio , rind removed, cut into 1cm/1/2in chunks
1 punnet cress
zest 1 lemon , plus extra to serve

Steps:

  • To make the pastry, whizz the flour and walnuts in a food processor until the walnuts are very fine. Add the butter and cheese and whizz again until the mixture resembles breadcrumbs. Add the beaten egg and 1 tsp cold water. Pulse until the mixture forms a dough, adding a little more water if needed. Wrap in cling film and chill for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll out the pastry to the thickness of a 50p piece and use it to line a 23cm tart tin. Prick the base several times with a fork and return to the fridge to chill for a further 15 mins. (Don't be tempted to skip this step - it will help prevent any shrinkage.)
  • Heat the olive oil in a frying pan over a medium heat and add the shallots and garlic. Fry for 5-10 mins until the shallots have softened and are golden. Remove from the heat and allow to cool slightly.
  • Line your pastry with baking parchment, fill with baking beans and bake for 15 mins. Remove the parchment and return to the oven for a further 10 mins - this will allow the base to dry out before you add the filling. Reduce oven to 160C/140C fan/gas 3.
  • Crack the egg into a medium-sized mixing bowl and add the yolks. Beat lightly with a fork before pouring in the cream. Stir in the shallots and garlic, as well as three-quarters of the Talegio, three-quarters of the cress and the lemon zest. Season.
  • Pour the mixture into the tart case, add the remaining cheese and season with pepper.
  • Bake for 40-50 mins until the filling is set and feels firm to the touch. Remove from the oven and allow to cool for 10 mins. Scatter over the remaining cress and lemon zest.

Nutrition Facts : Calories 424 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium

TALEGGIO, BACON & SPRING ONION TART



Taleggio, bacon & spring onion tart image

A posh version of quiche lorraine that's truly scrumptious, ideal for a picnic

Provided by Silvana Franco

Categories     Lunch, Side dish, Snack, Supper

Time 1h30m

Number Of Ingredients 7

230g pack ready rolled all-butter shortcrust pastry (Sara Lee, from Sainsbury's, is exceptionally good)
4 rashers unsmoked back bacon (total weight about 140g/5oz), cut into lardons (small cubes)
6 spring onions , chopped
284ml carton double cream
150ml milk
2 large eggs and 2 egg yolks
140g taleggio cheese , cut into 1cm cubes

Steps:

  • Preheat the oven to fan 180C/ conventional 200C/gas 6. Line a 4cm deep, 22cm loose-bottomed tart tin with the pastry, letting the excess hang over the top edge. Prick the base, fill with crumpled foil and bake blind for 15 minutes.
  • Meanwhile, cook the bacon in a non-stick pan over a fairly high heat for 5 minutes until browned and quite crisp. Remove with a slotted spoon and drain on kitchen paper. Cook the spring onions in the fat over a moderate heat for 1 minute until softened. Remove with slotted spoon and tip over the bacon.
  • Take the pastry case out of the oven and remove the foil. Reduce the heat to fan 160C/conventional 180C/gas 4. Beat the cream, milk, eggs and egg yolks. Stir in the bacon, spring onions and a little salt, then pour into the case. Scatter with the cheese and black pepper, then bake for 30 minutes until pale golden and just firm to the touch.
  • Remove from the oven and trim excess pastry with a knife. Leave in the tin to cool a little, then slide on to a wire rack and leave until cold.
  • For a picnic, make the tart up to 6 hours ahead and return it to the clean tin once it's cold. Wrap the whole thing in cling film or foil and keep in a cool place (not the fridge or it will get soggy).

Nutrition Facts : Calories 568 calories, Fat 48 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 1.77 milligram of sodium

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