Five onion tart recipe
Five Onion Tart recipeThis article was published by: Matthew
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Recipe introThis Five Onion Tart recipe is a delicious and savory dish that is sure to impress. With a combination of five different types of onions, including red, yellow, shallots, leeks, and scallions, this tart bursts with flavor. The onions are caramelized to perfection, creating a sweet and tangy taste that pairs perfectly with the buttery pastry crust. Whether served as an appetizer or a main course, this tart is guaranteed to be a hit at any gathering.
Keywords: onion tart, caramelized onions, savory, appetizer, buttery pastry.
Five onion tart recipe details
|For the Filling:
|red onions, cut into wedges
|leeks, trimmed and thickly sliced
|fresh thyme, leaves removed from all but 2 to be reserved for garnish
|1 ½ tbsp
|puff pastry, pre-made
|egg, beaten, for glaze
|chives, for decoration
InstructionsThis makes 2 tarts, each serving 4 persons. It may be used for 2 meals for 4 if so wished.
There are two options to prepare the pastry cases; the first is freeform, roughly shaping the pastry by hand and the second is to use pie or flan dishes.
To make the filling:
Melt the butter in a large frying pan over a medium heat. Add the shallots and red onions and cook for 6-8 minutes, stirring occasionally. Add the leeks, garlic and thyme and cook for a further 6-8 minutes, until softened. Add the wine and bring to a boil and cook for 1 minute. Add the stock and sugar and simmer rapidly for 12-15 minutes, stirring occasionally until the vegetables are tender and the liquid almost evaporated. Season and pour into a large bowl to cool.
Preheat the oven to gas mark 7, 220°C, 425°F.
Divide the pastry and roll out one half to a thin circle (to fit the tin, if using). Transfer to a baking sheet. Repeat for the other half.
Season the cream cheese and divide equally. Spread half around the centre of each tart, leaving a margin of 2½ inches, 6cm of the freeform base, or to the edges of the base if using a tin.
Divide the filling between the tarts, covering the cream cheese. Brush the bare pastry with egg wash and fold up around the filling, covering some of it. Repeat for the second tart and, if not required for immediate use, wrap in cling film and freeze for up to a month.
Bake the tart for 20-25 minutes or until the pastry has risen and is deep golden in colour and is piping hot. Scatter with thyme and a few strands of chives.
Cut into quarters to serve.
To cook the frozen tart, defrost in the refrigerator overnight then bake as above.
ca. 30 min
Grade of difficulty:
Calories per portion:
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