Best 6 Onion And Sage Tarts Recipes

GREEN ONION, THYME AND SAGE ROLLS

Steps:

• Put the flours, yeast and salt in a large bowl (or stand mixer bowl). Make a well in the center and pour in the water. Mix everything together well (by hand with a wooden spoon or, if by machine, with a dough hook on medium speed) to make a smooth, soft dough ball, 2 to 4 minutes. If doing by machine, continue to knead on medium-high speed for 5 minutes. Otherwise, put the dough on a clean work surface sprinkled with a little flour and knead for about 10 minutes.
• To test to see if the dough has been kneaded enough, form into a ball with a nice taut top. Put some flour on your finger and then prod the dough to make a small indent. If the dent springs back all the way, this means the dough is kneaded enough. If not, then knead a little bit more.
• Put the dough on the work surface (sprinkled with a little flour if you haven't already done so) and then flatten it out with a rolling pin to about an 8-inch round, 3/4 to 1 inch thick. Put the green onions and thyme in a pile in the center and then bring the sides of the dough up over the filling to enclose. Flip it over so the seam side is down and roll it out to the same size again. Once again, gather the edges up and over, but then knead the dough by hand to incorporate the filling ingredients evenly throughout. You may need to dust with a little more flour as you go if the green onions make things a little damp.
• Divide the dough into 10 equal-size pieces and knead each one into a ball with a nice taut top. Put the rolls, seam-side down and spaced apart, on a large nonstick baking sheet. Spray the rolls with a light spritz of cooking spray and then cover with plastic wrap so that it is airtight, but not too tight as the bread needs to grow.
• Preheat the oven to 400 degrees F and leave the bread on a chair about 3 feet away from the oven for 45 minutes, or until the bread has almost doubled in size. To test that the rolls are ready, remove the plastic wrap, put some flour on your finger and prod the side of the dough to make a small dent. The dent should spring back about halfway. When it does, it is ready. If necessary, leave it to rise a bit longer.
• Once ready, brush the dough balls with the beaten egg and lay 3 sage leaves in whatever decorative fashion you like on top of each one. Bake for 20 minutes, or until the rolls are golden brown and sound hollow when tapped underneath. Once ready, remove from the oven and serve warm.

ONION AND SAGE TARTS

Steps:

• 1. Caramelizing the onions. Peel the onions and cut them in half from root to tip. Cut out the dense core at the root end and slice the onions 1/4 inch thick, again from root end to tip. Cook the bacon, stirring often, in a large (4-quart) saucepan over medium heat until almost crisp. Add the onions, sugar, and salt, and cook, stirring often until they cook down by two-thirds, about 10 minutes. Add 2 teaspoons vinegar, reduce the heat to medium-low, and continue to cook until the onions are an even golden brown and softened to a marmalade consistency, 15 to 30 minutes, depending on the onions. Stir often and scrape up any brown bits clinging to the bottom of the pan. The onions need almost constant stirring near the end to prevent them from sticking and burning. They'll let you know they need attention by giving off a sizzling sound. Stir in the sage, allow them to cool slightly, then taste and season with black pepper and additional salt if needed. If the onions seem overly sweet, stir in another teaspoon of vinegar. (The onions can be caramelized up to 2 days ahead and store covered in the refrigerator.)
• 2. Filling and baking. Preheat the oven to 350°F. Stir the cream and egg into the caramelized onions until thoroughly combined. Divide the filling among the tart shells and spread it evenly with the back of a spoon. Bake in the upper third of the oven until the filling is set, about 15 minutes. The filling should still be soft but not runny. Let cool slightly, then transfer the tarts to a cutting board using a large spatula. Cut each into 8 wedges with the downward pressure of a sharp chef's knife. Serve warm or at room temperature.
• Variations
• For large tarts, prebake 2 10-inch Free-Form Tart Shells. Divide the onion mixture between them and bake the tarts until the filling is set in the center, 20 to 25 minutes. Using a large spatula, transfer them to a cutting board and cut each into 12 wedges.
• Herb Substitutions
• In place of sage, use an equal amount of finely chopped rosemary, marjoram, savory, English thyme, or lemon thyme.

ONION SAGE TART

Steps:

• Preheat the oven to 350 degrees F.
• Put the olive oil in a large skillet and place over high heat for 1 minute. Add the onions, reduce the heat to medium and then add the sugar, salt, white pepper, ground sage, chopped fresh sage and sauté, stirring frequently, until tender and nice and caramelized, about 15 to 20 minutes. Remove from heat and place the onions in a large mixing bowl. Allow to cool slightly.
• Whisk eggs and cream together and mix into the onions. Put the sheets of puff pastry onto baking sheets, dock with a fork, and spread the onion mixture evenly onto the surface. Place in the oven 20 to 30 minutes, until bottom is golden brown. Remove from oven, let cool 15 minutes and slice into 2-inch squares. Arrange on a decorative platter and garnish with fresh sage leaves.

ONION AND SAGE TARTS

Steps:

• Cook the bacon in a large (4-quart) saucepan over medium heat until almost crisp; stirring often.
• Add the onions, sugar and salt; cook, stirring often until they cook down by 2/3, about 10 minute.
• Add 2 tsp vinegar, reduce the heat to medium-low, and continue to cook until the onions are evenly golden brown and softened to a marmalade consistency, about 15-30 min (depending on the onions).
• Stir often and scrape up any brown bits clinging to the bottom of the pan. They will need almost constant stirring near the end to prevent them from sticking and burning. They will let you know they need attention by giving off a sizzling sound.
• Stir in the sage (or other spice), and remove from the heat.
• Taste and season with black pepper and additional salt if needed. If the onions seem overly sweet, stir in another tsp of vinegar. (Onions can be stored, covered in the fridge for two days at this point.).
• Preheat the oven to 350º.
• Stir the cream and egg into the caramelized onions until thoroughly combined.
• Divide the filling among the tart shells and spread it evenly with the back of a spoon.
• Bake in the upper portion of the oven until the filling is set, about 15 minute The filling should still be soft but not runny.
• Let cool slightly, then transfer the tarts to a cutting board using a large spatula.
• Cut each into 8 wedges. Serve warm or at room temperature.

CREAMED ONIONS AND SAGE

Steps:

• Peel onions and trim slightly at the top and bottom. Boil the onions gently in salted water until tender (about 30 minutes).
• Preheat oven to 350 degrees F (175 degrees C). Butter one shallow baking dish.
• Saute the sliced mushrooms in the butter or margarine. Stir in the flour. Stir in the half and half or milk, salt, sage, 1/2 of the lemon peel and all of the lemon juice. Cook, stirring over medium heat until sauce thickens.
• Place the cooked onions in the prepared baking dish and pour the mushroom sauce over them.
• Bake at 350 degrees F (175 degrees C) for about 20 minutes. Sprinkle the top with the chopped parsley, remaining lemon peel and paprika to taste.

CARAMELIZED ONION & GOAT CHEESE TART WITH FRIED SAGE RECIPE

Steps:

• Preheat oven to 400. In a large pot, heat butter on medium high. Add about half the onions and cook for 5 minutes. Add remaining onions and season generously with salt and pepper. Stirring occasionally to break up the rings and prevent burning, cook for about 10 minutes, until there is some browning at the bottom of the pan. Add wine, scraping up any browned bits. Reduce heat to medium low and remove puff pastry from the freezer to thaw. Cook the onions for about 30 minutes more, stirring every few minutes, until they are fully caramelized. Look for a rich brown colour and an almost sticky consistency. On a lightly floured surface, roll each sheet of dough into a 10 " by 10 " square. Lightly score them with a fork several times, leaving about a 1 inch border around the edges. Whisk the egg with a tsp of water to create an egg wash and brush it around the 1 inch border. Transfer the dough to parchment paper lined baking sheets. Divide the onions between the two sheets of dough, spreading them out evenly but leave the 1 inch borders. Dot each tart with 9 tsp of goat cheese. Bake until the dough is puffed and golden, about 20 minutes. In the meantime, heat the olive oil in a small saucepan until smoking. Working in batches of a few leaves at a time, fry the sage for about 15 seconds until the leaves start to brown. Use tongs to transfer to a paper towel lined plate to drain the excess oil. Top the finished tarts with fried sage leaves. Makes 2 tarts, about 8 appetizer portions or 4 entree portions.