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Onion tart

Onion tart


Dissolve the yeast together with the sugar in a little warm milk and leave it covered for 10 minutes. In a bowl sift the flour and make a hole in the middle where we add the activated yeast. On the edges add salt and thyme, taking care that the salt does not come into contact with the yeast. Add the rest of the warm milk and start kneading. Then add the melted butter, but not hot. Knead an elastic dough, which no longer sticks to your hands.

Cover the bowl and leave it in a warm place, until it doubles in volume (~ 1 hour).

Meanwhile, prepare the filling. Heat the onion in the melted butter until it becomes glassy, ​​stirring constantly. Remove from the heat and add a tablespoon of flour, mix well, then leave to cool until the dough rises. After the dough has risen, add beaten eggs and liquid cream. Season with salt and pepper and mix until smooth.


We spread the leavened dough in a tray greased with butter, raising it a little on the edge of the tray. I used a tray with a diameter of 28 cm. Put the filling over the dough and level.

We cut the sausage into pieces and put it over the filling, then we sprinkle cumin and a few small pieces of butter.

Put the tray in the oven, on the right heat for 30-40 minutes, until the edges are nicely browned.

It can be served hot or cold, with a glass of red wine.


Grandma's cheese and onion tart. I can eat it every day!

Today we offer you a light tart recipe that any housewife can prepare. & # 8220Tart with cheese and green onions & # 8221 is very tasty and filling, with appetizing appearance and excellent taste. The tart is suitable for any meal and will be to everyone's liking, even those who avoid onions in any form. Prepare this extraordinary tart for the delight and joy of your loved ones.

ingredients

-1 bunch of green onions

-1.5 teaspoons of baking powder

-2 tablespoons olive oil

Method of preparation

1. Boil the chicken fillet in salted water.

2. Beat the eggs with the mixer for a few minutes until the table increases in volume several times. Add salt, baking powder and cream.

3. Sift the flour through a sieve and add it to the egg mass. Beat all the ingredients with the mixer until you get a homogeneous dough.

4. Finely chop the green onion. Cut the chicken into cubes.

5. Put the onion and chicken in the dough and mix well again.

6. Wallpaper a form with baking paper or grease it with olive oil.

7. Pour the dough into the mold and level it.

8. Preheat the oven to 180 degrees and bake the tart for 30 minutes until nicely browned.

9. Remove the tart from the oven, put the cheese through the large grater and sprinkle the tart.

10. Bake the tart for 15 minutes to brown the cheese.

11. Remove the tart from the oven and let it cool. Remove from the pan, place on a flat plate and serve.


Caramelized Onion Tart

1. Grease a cake pan. To make the cashew cream, put the cashews, garlic and lemon juice in a blender, with a pinch of salt and 60 ml of water, then mix until a fatty cream is formed. Add more water, if necessary.

2. For the filling, heat the olive oil in a pan over low heat. Add onion and rice malt syrup, season with salt and pepper, then cook for about 30 minutes or until onion is caramelized. Add the spinach and kale, then cook for another 10 minutes. Remove from the heat and drain the excess liquid, then add the cider vinegar.

3. Preheat the oven to 180C. To prepare the tart dough, mix the ground almonds, sea salt, baking soda and rosemary in a large bowl.

4. In a separate bowl, mix the olive oil with 1 tablespoon of water. Add the dry ingredients and mix well to combine. Put the mixture in the prepared tray, pressing lightly on the base and on the edges. Eliminate any excess. Bake for 10 minutes.

5. Take the tray out of the oven and let it cool slightly, then add the cashew cream and cover with the onion mixture. Put the tray in the oven and bake for another 15 minutes or until the crust is golden and the filling is warm.

You have to see it too.


Onion tart - Recipes

Ingredient:
- ½ portion of dough for tarts
- 25g butter (a good tablespoon)
- 2 tablespoons olive oil
- 3 large red onions
- 350g cream cheese natur
- 3 husband eggs
- 200g grated cheese
- spices to taste: salt, pepper, garlic powder, chives, oregano, basil, thyme

First we prepare the onion: melt the butter over low heat, together with the olive oil. The oil is important, because it helps the butter not to burn, especially since the onion will stay on the fire for a long time. Then put the chopped onion and leave it on medium heat for about 20-25 minutes, stirring often, until the onion is caramelized.

In a large bowl, mix the eggs, cream cheese, spices and grated cheese. Then put the caramelized onion and mix everything well.

Spread the dough in a sheet half a cm thick, place it in the tart pan (don't forget to grease the pan with a little butter) and cut the excess dough. With a fork, make holes in the dough from place to place, then put a baking paper over the tart dough and 2 good hands of beans. Bake the tart crust in the oven at 180 ° C until lightly browned on the edges. Remove the crust and pour the mixture for the filling. Bake the tart for 20-25 minutes, until the edge is baked and the filling is well bound. Let it cool before cutting.

It was a very good tart, it was eaten cold and hot and it was even packaged for the next day. And no, you don't smell the onion after you eat it.


Caramelized onion tart

It is quite clear to me that I like recipes with a lot of onions. I still think with pleasure about the green onion stew and greens that I haven't eaten in a few years. Or the dried onion dish my mother used to make as a child.

Then any food you make starts with & # 8221 2-3 onions & # 8221, right? And then a shorter or longer list of ingredients, but we certainly make a classic dish or a soup with onions.

Recently I also made a potato salad with caramelized onions, a kind of oriental salad. Yummy

I also had a caramelized onion tart on the list of recipes to try. I was just reading the list and imagining what it would be like. An aperitif, a snack or as it was for us today, lunch. I put together a fresh spinach salad, it was a delight.

Caramelized onion tart

The tart is based on a quick dough made in the food processor from flour, butter and egg. A generous layer of hardened onions and a mixture of egg, yogurt and cheese on top. I made this frothy mixture, beat the egg whites well and added the rest of the ingredients over. In addition, I tried to lightly incorporate the frothy egg mixture among the caramelized onions already placed over the baked dough.

After baking the tart, we hardly managed to refrain from cutting it so hot. It was very good and simple, but we liked it more with lettuce.


Tart with 3 kinds of cheese and onion

1. To make the dough, sift the flour, cayenne and salt, then add the butter and mix until it has a fine crumb texture. Transfer to a bowl and add the red leicester cheese. Add enough water (about 3 tablespoons) to make the mixture start to accumulate. Knead briefly, then form on a flat disk, wrap in foil and cool for 30 minutes.

2. Preheat the oven to 220C. Knead the dough and press lightly into a tart pan. Cool once more for 15 minutes.

3. Line a baking tray with parchment paper and add beans or rice. Bake for 15 minutes, remove the paper and beans / rice, then leave in the oven for 5 minutes until golden. Put it aside. Reduce the oven temperature to 180C.

04. Meanwhile, heat the oil in a pan and fry the onion over low heat until soft. Add the garlic and cook for another minute, then allow to cool. Mix whole egg, egg yolk, liquid cream, sour cream and mustard in a bowl. Season with a little sea salt and freshly ground black pepper. Add most of the cheese and green onions.

5. Place the onion over the dough. Pour the egg and cheese mixture over the onion. Spread the remaining cheese, then bake in the oven for 20 minutes until golden. Allow to cool, then cut and serve.


Onion tart

1. Melt the butter in a larger pan and place the onion and bay leaf. Season. Cover the pan and cook the onion over low heat for 30 minutes, until browned and softened. Shake the pan from time to time to prevent the onion from sticking. Set aside to cool.

2. Roll out the dough then put it in the shape of a tart. Prick the base of the dough with a fork. Leave to cool until the oven heats up.

3. Turn the oven to 200 degrees. Beat the egg, then season with salt, pepper and nutmeg. Add sour cream and mix.

4. Remove the bay leaf from the onion pan. Put the onion in the dough tray, leveling it. Then pour the egg and sour cream mixture and sprinkle with grated cheese.

5. Bake and bake the onion tart for 40 minutes until golden brown. Serve hot tart with salad.

60 g butter
500 g onion, peeled and cut
1 bay leaf
salt and freshly ground black pepper
175 g tart dough
1 or
nutmeg
300 ml sour cream
30 g Gruyere cheese, grated


If you haven't bought the dough already made, prepare it and leave it to cool in the fridge until you finish cooking the onion.

Peel and chop the onion. Heat the olive oil and butter in a pan over medium heat. After the butter melts, add the onion and sprinkle a little salt. Leave everything on the fire for another 10 minutes, stirring from time to time, until the onion becomes transparent and softens. Reduce heat and cook the composition for 40 minutes, stirring, until the onion is well browned. Add the balsamic vinegar and leave the pan on the fire for another 10 minutes, until the onion is completely caramelized.

Preheat the oven to 230 degrees. Take the dough out of the fridge and leave it for 5 minutes before spreading it. Spread it on a surface sprinkled with flour and then place it on a piece of baking paper.

Put some of the cheese in the center of the dough and spread it out to the edges. Add caramelized onions to the cheese. Bend the edges of the dough so that a small circle of onions can still be seen inside the tart. Sprinkle the rest of the cheese over the tart.

Put the tart in the oven, on the middle tray. Bake for 10 minutes at 230 degrees. Reduce heat to 175 and wait another 20-25 minutes, until the crust turns slightly golden. Remove the tart from the oven and let it cool for 10 minutes before serving.


Ingredients Artichoke tart and onion jam:

  • dough: 360 grams of flour, 1 teaspoon of salt, 10 grams of fresh yeast, 200-220 ml. of warm water, 50 ml. of olive oil
  • 1 large onion
  • 4 tablespoons olive oil
  • 8 tablespoons balsamic vinegar
  • 4 tablespoons honey
  • 2 cloves of garlic
  • optional: 1 small red onion (or 1/2, if larger)
  • salt and pepper
  • 1 cup (250-300 ml.) Of pre-cooked artichoke or from a jar
  • optional: 100 grams of mozzarella (if you do not opt ​​for a fasting version of the tart)

Preparation Artichoke tart with onion jam:

As I said before, you can use any type of dough you like, but if you choose to prepare the tart identical to what I made, proceed as follows:

1. Knead a smooth dough of 360 grams of flour, 1 teaspoon of salt, 10 grams of yeast dissolved in 200 ml. of warm water (if you need 1 tablespoon of extra warm water, add it, you must get a dough like bread). Place the dough in an oiled bowl and let it rest for 30 minutes in a warm place, then place it on the lightly greased work surface (picture 1).

2. Spread the dough in a rectangle as large as possible (the sheet should be 4-5 mm thick) and grease with olive oil (picture 2). The oil will be distributed over the entire surface.

3. Fold the dough into 4 (how you would pack a napkin & # 8211 picture 3).

4. Roll the dough in a cylinder (picture 4) which is put back in the bowl where the dough rested for another 30 minutes.

While the dough is resting, take advantage and prepare the onion jam:

1. Onion (the usual one, not the red one) cut into large cubes and sauté in 3 tablespoons of olive oil, adding from the beginning 1 teaspoon of salt and 1 clove of finely chopped garlic (picture 1). Cook over low heat until onion is soft.

2. Add the honey and mix well (picture 2).

3. Add balsamic vinegar and 50-60 ml. of hot water (picture 3).

4. Boil over low heat until reduced and has the consistency of a jam (picture 4). Set aside, add ground pepper and salt (if necessary) and allow to cool.

If you decide to use red onions (which has the role of giving a more beautiful appearance to the tart) it is cut into small pieces and sautéed in a saucepan with 1 tablespoon of olive oil together with 1 clove of whole garlic, over low heat. Cook until the onion softens and becomes glassy then pull the pan aside and allow to cool.

After the packaged dough has rested and the onion jam has cooled, turn on the oven and set it at 200 degrees Celsius and we can proceed to the assembly of the tart:

1. Roll out the dough in a large sheet, with an approximately round appearance and a thickness of 5-6 mm.

2. Place the dough in a tray covered with baking paper and grease with onion jam from which 2-3 tablespoons of syrup are kept aside (picture 1). The edges, about 7-8 cm., Are kept free.

3. Place the artichoke slices on top of the onion jam (here we have shown how to clean the artichoke) and the sautéed red onion slices.

If you have opted for the fasting version of the tart, sprinkle the filling with the syrup from the preserved onion jam then simply bring the edges of the dough to the center and press lightly and the tart is ready for the oven.

If you want to add mozzarella, break the pieces of cheese that you spread over the filling. In this version, the visible edges of the dough can be finished by greasing them with a brush dipped in beaten egg yolk with 1 tablespoon of cold water.

Place the tart in the preheated oven at 200 degrees Celsius and bake for 25-30 minutes, until nicely browned.

Allow to cool and serve warm or cold. The following section says a lot, it's a pity that it can't offer you a taste experience, because this vegetarian tart is one of the tastiest culinary experiences I've had.

I sincerely hope you try this recipe, I wish you good work and good appetite!


Method of preparation

Dissolve the yeast together with the sugar in a little warm milk and leave it covered for 10 minutes.

In a bowl sift the flour and make a hole in the middle where we add the activated yeast.

On the edges add salt and thyme, taking care that the salt does not come into contact with the yeast. Add the rest of the warm milk and start kneading. Then add the melted butter, but not hot. Knead an elastic dough, which no longer sticks to your hands.

Cover the bowl and leave it in a warm place until it doubles in volume (

Meanwhile, prepare the filling. Heat the onion in the melted butter until it becomes glassy, ​​stirring constantly. Remove from the heat and add a tablespoon of flour, mix well, then leave to cool until the dough rises.

After the dough has risen, add the beaten eggs and liquid cream to the filling. Season with salt and pepper and mix until smooth.

We spread the leavened dough in a tray greased with butter, raising it a little on the edge of the tray. I used a tray with a diameter of 28 cm.

Put the filling over the dough and level.

We cut the sausage into pieces and put it over the filling, then we sprinkle cumin and a few small pieces of butter. Put the tray in the oven, on the right heat for 30-40 minutes, until the edges are nicely browned.


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