Best 9 Suzannes Spring Onion And Morel Tart Recipes

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Suzanne's spring onion and morel tart is a delectable dish that is sure to impress your friends and family. With its creamy filling, flaky crust, and the earthy flavors of spring onions and morels, this tart is a perfect combination of elegance and rustic charm. Whether you're looking for a special occasion dish or a simple, yet flavorful meal, Suzanne's spring onion and morel tart is an excellent choice. The following recipe will guide you through the steps of making this delicious tart, with tips and variations to help you create a dish that is truly your own.

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SUZANNE'S SPRING ONION AND MOREL TART



Suzanne's Spring Onion and Morel Tart image

Suzanne Goin, executive chef and co-owner of Lucques restaurant in Los Angeles, prepares a savory onion and mushroom tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 14

1/2 cup whole-milk ricotta cheese
2 large egg yolks
2 1/2 tablespoons extra-virgin olive oil
1/4 cup crème fraîche
Coarse salt and freshly ground pepper
1 pound fresh morel mushrooms, well cleaned
1 tablespoon fresh thyme leaves
4 tablespoons unsalted butter
2 bunches spring onions (scallions), roots removed
1 tablespoon water
All-purpose flour, for rolling
1 sheet (about 14 ounces) puff pastry (preferably all-butter)
1/4 pound Cantal cheese, thinly sliced
Parsley Salad

Steps:

  • Preheat the oven to 400 degrees with rack in center. In the bowl of a food processor fitted with the steel blade, puree ricotta until smooth. Add one egg yolk, and 1/2 tablespoon olive oil. Pulse to combine. Transfer to a small bowl, and fold in creme fraiche, 1/8 teaspoon salt, and a pinch of pepper. Set aside.
  • Heat 1 tablespoon oil in a large skillet over high heat. Add half of the mushrooms, 1/4 teaspoon salt, a pinch of pepper, and 1 teaspoon thyme. Cook, stirring occasionally, until all the released liquid has evaporated, 3 to 4 minutes. Stir in 1 tablespoon butter, and continue to cook until mushrooms are tender and slightly crisp, about 2 minutes more. Transfer to a medium bowl. Repeat process with remaining mushrooms.
  • While the mushrooms are cooking, prepare the onions: Cut the white bulbous part of the onions into 1/2-inch wedges. Slice enough of the greens across on the diagonal to equal 1/2 cup; set aside. Discard the remaining greens.
  • Heat the remaining 2 tablespoons butter over low heat. Add the onion wedges, remaining 1 teaspoon thyme, 1/4 teaspoon salt, and a pinch of pepper. Cook until soft and just beginning to color, about 2 minutes. Be sure not to stir onions too much during cooking so they hold their shape. Remove from heat, and let stand in pan until cool to the touch.
  • Make an egg wash: In a small bowl, whisk together the remaining egg yolk and 1 tablespoon water. Lightly dust a work surface with flour. Roll out puff pastry 1/4 inch thick. Using a pastry wheel, cut into an 8-by-12-inch rectangle, reserve scraps for another use. Transfer to a baking sheet. Score the edge of the tart by running a sharp knife around the perimeter of the pastry 1/4 inch from edge, cutting only halfway through dough. Brush edges of tart with egg wash.
  • Spread ricotta mixture evenly within the borders of the scoring. Scatter half of the mushrooms over the ricotta. Lay the Cantal slices evenly over the mushrooms. Gently combine the remaining mushrooms with the cooled onions and the sliced onion greens. Scatter this mixture evenly over the cheese. Can be made ahead up to this point and refrigerated for up to 1 day.
  • Bake until cheese is bubbly and crust is golden brown, about 24 minutes, turning once after 12 minutes. Remove from oven, let rest for 1 to 2 minutes. Cut into 6 slices. Serve with parsley salad.

ONION SAGE TART



Onion Sage Tart image

Provided by The Hearty Boys

Time 1h30m

Yield 25 to 30 pieces

Number Of Ingredients 10

3 tablespoons olive oil
4 large Spanish onions, sliced
2 teaspoons sugar
1 teaspoon salt
1 teaspoon white pepper
1 tablespoon ground sage plus fresh sage leaves, for garnish
8 sage leaves, thinly sliced
2 eggs
1/2 cup heavy cream
2 puff pastry sheets

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.

WOOD SORREL SAVORY ONION TART



Wood Sorrel Savory Onion Tart image

A wood sorrel savory onion quiche.

Provided by Shanda

Categories     Main Dishes     Savory Pie Recipes     Vegetarian Pie

Time 1h25m

Yield 10

Number Of Ingredients 14

2 tablespoons butter
2 shallots, thinly sliced
1 large onion, thinly sliced
3 cloves garlic, minced
1 teaspoon salt
¼ cup dry white wine
3 tablespoons all-purpose flour
1 cup fresh wood sorrel leaves, flowers and pods only
4 eggs
2 cups heavy cream
2 teaspoons ground black pepper
1 cup grated Gruyere cheese
½ cup grated Parmesan cheese
1 (9 inch) pre-baked pie crust

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat butter over medium-low heat in a skillet. Cook and stir shallots and onion in butter until softened and translucent, about 5 minutes. Add garlic; cook and stir 1 to 2 minutes. Season with salt.
  • Increase heat to medium. Pour white wine into the skillet and cook until evaporated. Stir in flour. Add sorrel and stir constantly for 1 minute. Remove from heat and let cool.
  • While sorrel mixture is cooling, whisk together eggs, heavy cream, and black pepper in a large bowl.
  • Combine sorrel mixture with egg mixture, 1/2 Gruyere cheese, and 1/2 Parmesan cheese. Pour mixture into the prepared pie crust. Top with remaining 1/2 Gruyere cheese and 1/2 Parmesan cheese.
  • Bake in the preheated oven until a knife inserted into the center comes out clean and tart is firm, about 1 hour.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 15.5 g, Cholesterol 163.8 mg, Fat 33.4 g, Fiber 1.2 g, Protein 10.9 g, SaturatedFat 17.7 g, Sodium 496.5 mg, Sugar 1.3 g

CHEESE AND SPRING ONION TART



Cheese and spring onion tart image

Perfect picnic receipe

Provided by tweety_anja

Time 1h25m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Roll out the pastry on a floured surface and line a 22cm round x 2.5cm deep, loose-bottomed fluted flan tin, gently pressing the pastry into flutes. Trim edges. Prick the base with a fork, then chill for 10 minutes. Preheat oven to 200C/ 180C fan/ Gas 6.
  • Line the pastry case with foil, fill with baking beans, place on a baking sheet and bake for 20minutes until the pastry has set. Remove foil and beans and bake for another 5 minutes, until just turning pale golden.
  • For the filling, heat the oil in a frying pan and stir-fry the spring onions for 3-4 minutes. Blend the mustard and creme fraiche together, then gradually mix in the eggs. Stir in the milk, then season. Tip all but a handful cheese and all the spring onions into pastry case. Scatter over 1.5 teaspoons of tarragon. Pour in the egg mixture, then scatter over the remaining cheese.
  • Lower the oven to 190C/ 170C fan/ Gas 5, then bake the tart for 25-30 minutes, until softly set. Remove and allow it to sit for about 15 minutes. Lay the halved tomatoes cut-side up on a baking tray. Drizzle with a little of olive oil, scatter over the remaing tarragon and a grinding of pepper. Roast for about 8-10 minutes, or until just starting to burst. Serve the tomatoes with the tart, with some green salad on the side.

CHEDDAR AND SPRING ONION TART



Cheddar and spring onion tart image

Great vegetarian option for the Christmas period but also to be enjoyed by everyone.

Provided by tweety_anja

Time 1h30m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • For the pastry, put the flour, salt and butter into a food processor and whiz until the mixture resembles fine crumbs. Add the egg yolks and 1 tbsp of iced water and process until the dough just comes together in a ball. Don't over mix. Turn out onto a lightly floured surface and form into a smooth ball.
  • Roll out the pastry on the lightly floured surface. After each roll, slide a palette knife underneath the pastry to check it is not sticking. Wrap the pastry lightly over a rolling pin and lift it over a lightly greased 23cm loose-based tart tin. Press down the base and sides so tat no air is trapped underneath. Prick the base a couple of times with a fork, line with cling film or baking paper and cover with dried pulses - rice or baking beans are perfect.
  • Place in the oven at 160C/ 320F/gas 3 and bake blind for approx 10 minutes. Remove the paper or cling film and beans or rice and bake for a further 10 minutes. Brush with a little of the beaten egg and return to the oven for approx 5 to seal. Turn up the oven to 170C/ 345F/ gas 4.
  • Sprinkle the chopped spring onions and Cheddar over the tart base. Lightly beat the eggs and cream and season with pepper and a little salt. Place the tart onto a baking tray and pour in the eggs and cream to the brim of the pastry case. Carefully slide back into the oven and cook for approx 30 minutes. Check after 20 minutes to make sure that you don't overcook the tart. The top should be just firm to the touch, you don't want it to feel rubbery.
  • For the salad dressing, put all the ingredients in a clean jam or dressing jar, shake like crazy and drizzle over the salad leaves.
  • Allow the tart to rest for approx 10 minutes, then carefully slide it out of the tart tin. Serve a generous portion per person with a big pile of dressed salad.

SANDRA LEE'S SWEET ONION TARTLETS



Sandra Lee's Sweet Onion Tartlets image

I saw these on a Thanksgiving episode of Semi-Homemade with Sandra Lee and I thought that I would try to make them to take over to my In-Laws for our Thanksgiving dinner. They were so easy and so delicious! My Father In-Law kept raving about them all night!

Provided by LDSMom128

Categories     Onions

Time 2h15m

Yield 36 tartlets, 12 serving(s)

Number Of Ingredients 8

4 tablespoons butter
1 vidalia onions or 1 other sweet onion, diced, about 3 cups
1 (15 ounce) box refrigerated pie crusts (recommended -- Pillsbury)
3 large eggs
1 1/3 cups half-and-half
1 (1 1/3 ounce) envelope golden onion soup mix
1 tablespoon find dried herbs (I used Thyme, garlic salt, and parsley)
1/2 cup shredded monterey jack cheese

Steps:

  • Preheat oven to 325 degrees F.
  • Melt butter in a large frying pan over medium heat. Add onions and cook until golden brown, about 20-25 minutes Set aside to cool.
  • Unroll pie dough 1 at a time. Use a 2 1/2-inch round cutter and cut as many rounds as possible (about 14 to 16), reserving scraps repeat with second pie dough. Gather together scrap dough and cut out as many rounds as needed to make 36 in total. Fit dough rounds into cups of mini muffin pan. Place in the oven and bake for 10 to 12 minutes. Remove and set aside.
  • In a small bowl, whisk together eggs, half-and-half, golden onion soup mix, and fines herbs. Set aside.
  • Divide onions among tartlet shells, about 1/2 teaspoon each. Top each with 1/2 teaspoon of cheese. Stir egg mixture and fill tartlets. Bake for 45 to 50 minutes.

Nutrition Facts : Calories 300.2, Fat 21.4, SaturatedFat 9.4, Cholesterol 77.3, Sodium 559.2, Carbohydrate 21.7, Fiber 0.7, Sugar 2.7, Protein 5.4

SORREL-ONION TART



Sorrel-Onion Tart image

Provided by Deborah Madison

Categories     Cheese     Herb     Onion     Breakfast     Brunch     Bake     Vegetarian     Lunch     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes one 9-inch tart

Number Of Ingredients 9

1 recipe Tart Dough
4 tablespoons butter, in all
1 large red onion, thinly sliced
1/2 teaspoon salt
4 to 8 ounces sorrel leaves
2 large eggs
1 cup heavy cream
2 ounces Gruyère cheese, grated
Pepper

Steps:

  • Prepare the tart dough, partially prebake it, and set it aside.
  • Melt 3 tablespoons of the butter in a wide pan, add the onion and the salt. Cover the pan, and stew slowly until the onion is completely soft, about 10 minutes. Check it occasionally and give it a stir.
  • While the onion is cooking, cut off the stems of the sorrel leaves and roughly slice the leaves. Melt the remaining tablespoon of butter in a pan, and add the sorrel by large handfuls. Although the amount of leaves will seem voluminous, they will quickly cook down to almost nothing. Cook over a low heat until they have wilted and turned a grayish-green color, 3 to 4 minutes.
  • Whisk the eggs with the cream; then stir in the onion, sorrel, and half of the cheese. Taste for salt, and season with freshly ground black pepper.
  • Preheat the oven to 375°F. Distribute the remaining cheese over the crust; then pour the filling on top. Bake in the center of the oven until the custard is set and well colored, about 35 to 40 minutes. Serve the tart while it is hot. For wine, consider serving a chardonnay or French white Burgundy.
  • This tart is based on a recipe from Richard Olney's Simple French Food.

HEAVENLY MOREL OR MUSHROOM TARTS



Heavenly Morel or Mushroom Tarts image

Allow 1 hr chill time in addition to cook/prep time. Make-Ahead Tip: Cool the baked pastries, then wrap and freeze up to 1 month. To serve, place frozen pastries on an ungreased baking sheet. Bake, uncovered, in a 350 degree F oven for 20 minutes or until heated through. Note: if fresh morels aren't available, substitute 1 1/2-ounces dried morel or porcini mushrooms. In a small bowl, cover the dried mushrooms with hot water. Let stand for 20 minutes. Rinse under warm running water; squeeze out excess moisture. Slice the mushrooms.

Provided by GoldsmithLissa

Categories     < 4 Hours

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
1 1/2 cups all-purpose flour
6 ounces fresh morels, mushrooms* or 6 ounces button mushrooms
1/2 cup chopped onion
3 tablespoons butter or 3 tablespoons margarine
1/4 cup sour cream
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon dried marjoram, crushed
1/8 teaspoon dried rosemary, crushed
1 egg, lightly beaten

Steps:

  • For pastry: In a large mixing bowl, beat together cream cheese and 1/2 cup butter with an electric mixer on medium to high until smooth. Add 1-1/2 cups flour and beat on low speed until combined. Cover and chill for at least 1 hour or until dough is easy to handle.
  • Meanwhile, clean mushrooms. Place morel mushrooms, if using, in a large bowl. Cover with cold tap water; add 1/2 teaspoon salt. Soak for 10 to 15 minutes. Drain, rinse and repeat two more times. Drain thoroughly; pat mushrooms dry with paper towels. Chop mushrooms (you should have 2 cups).
  • For filling: In a large skillet, cook onion in 3 tablespoons butter over medium heat until tender. Add mushrooms. Cook and stir for 3 to 5 minutes or until liquid is nearly evaporated. Remove from heat.
  • In a small bowl, stir together sour cream, 2 tablespoons flour, 1/4 teaspoon salt, marjoram, and rosemary until combined. Stir sour cream mixture into mushroom mixture.
  • On a floured surface, use your hands to slightly flatten the dough. Roll dough from center to edges to 1/8-inch thickness. Cut dough into twenty-four 3-inch circles, rerolling dough as necessary. Using small cutters, make cutouts in the centers of half of the rounds or cut a slit in half of the rounds to let the steam escape during baking.
  • Place 12 of the circles, without cutouts, on an ungreased baking sheet. Place about 1 tablespoon of the filling in the center of each. Moisten edges of filled pastry with a little water. Add the remaining 12 circles with cutouts or slits. Crimp edges together with a fork. Brush tops with beaten egg.
  • Bake in a 350 degree F oven 25 minutes or until pastry is golden brown. Serve warm.

Nutrition Facts : Calories 243, Fat 18.8, SaturatedFat 11.6, Cholesterol 68.5, Sodium 188.9, Carbohydrate 14.8, Fiber 0.7, Sugar 0.7, Protein 4.5

ONION AND SAGE TARTS



Onion and Sage Tarts image

Provided by Jerry Traunfeld

Categories     Onion     Bake     Cocktail Party     Thanksgiving     Bacon     Sage

Yield Makes 32 hors-d'oeuvre-size slices

Number Of Ingredients 10

2 pounds yellow onions (3 large or 4 medium), sliced
2 ounces bacon (2 slices), finely diced
1 teaspoon sugar
1/2 teaspoon salt
2 to 3 teaspoons balsamic vinegar
2 tablespoons finely chopped fresh sage
Freshly ground black pepper
1/4 cup heavy cream
1 large egg
4 7-inch Flaky Pastry Tart Shells

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.

Tips:

  • To clean morels, gently rinse them in cold water and pat dry. If they are very dirty, you can soak them in salt water for 15 minutes, then rinse and dry.
  • If you can't find morels, you can substitute another type of mushroom, such as shiitake or oyster mushrooms.
  • To make the tart crust extra flaky, use a combination of butter and shortening.
  • Be sure to blind bake the tart crust before adding the filling. This will help prevent the crust from becoming soggy.
  • To make the tart filling, sauté the onions and morels in butter until softened. Then, add the eggs, cream, and cheese and whisk until well combined.
  • Pour the filling into the prepared tart crust and bake for 30-35 minutes, or until the filling is set.
  • Let the tart cool for a few minutes before slicing and serving.

Conclusion:

This spring onion and morel tart is a delicious and elegant dish that is perfect for a special occasion. The flaky crust, creamy filling, and savory morels make this tart a real winner. Whether you are serving it as an appetizer or a main course, this tart is sure to impress your guests.

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