When it comes to tantalizing taste buds, the sweet onion tart stands as a true culinary masterpiece, a harmonious blend of sweet and savory flavors that will leave you craving for more. Whether you're a seasoned chef looking to expand your repertoire or a home cook seeking a delectable dish to impress your loved ones, this article will guide you through the art of crafting the perfect sweet onion tart. From selecting the ripest onions and the creamiest cheese to mastering the art of blind baking, we'll unveil the secrets behind this classic dish and provide you with the confidence and knowledge to create a tart that will steal the show at any gathering. So, prepare to embark on a culinary journey as we explore the delectable world of sweet onion tarts, one flavorful bite at a time.
Here are our top 4 tried and tested recipes!
CARAMELIZED ONION AND SWEET POTATO TART
It may look daunting, but this is worth the effort! I've made this for some very picky eaters and I have yet to hear a complaint! If you cannot find Manchego cheese (it is a soft Spanish cheese) or Gruyere, you can use mozzarella and Swiss instead. I have done this before with good results.
Provided by Shannon Cooks
Categories Yam/Sweet Potato
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Make Pastry: combine flour, butter, shortening and salt and lightly mix until it resembles breadcrumbs. Blend in enough water to form a dough. Wrap in clingfilm and refrigerate for at least 30 minutes.
- To make Tart: Pare yukon gold potatoes, slice 1/4 inch thick and put in cold water.
- Pare and slice sweet potatoes and stand in cold water. do the same with the parsnips.
- Steam potatoes, parsnips and sweet potatoes until al dente. Set aside.
- Heat oil and saute onions until caramelized and golden brown in color. Add Herbes de Provence and garlic and saute for 3 more minutes. Set aside.
- Mix manchego, gruyere and cream together in bowl and set aside.
- Preheat oven to 350°F.
- Roll out pastry and press into bottom and sides of a 9 inch springform pan.
- Layer potatoes, sweet potatoes and parsnips in tart and sprinkle onions and cream/cheese. Repeat until all ingredients are used.
- For maximum appearance make sure to finish the top layer with sweet potatoes, then caramelized onion.
- Bake 45 minutes in preheated oven.
- Remove from oven and allow to sit for 20 minutes.
Nutrition Facts : Calories 526.6, Fat 27.6, SaturatedFat 11.3, Cholesterol 43.1, Sodium 140.4, Carbohydrate 62.4, Fiber 7, Sugar 8.3, Protein 9
VIDALIA ONION SWEET TART
Courtesy of our local paper, this recipe won a main-dish category and was also an overall winner at the Vidalia Onion Festival cook-off a few years back. From a woman named Shirley Poole who says it is also delicious served cold.
Provided by Judith N.
Categories Lunch/Snacks
Time 35m
Yield 1 tart
Number Of Ingredients 10
Steps:
- Place pie crust in 9-inch glass pie pan. Prick bottom and sides with fork and bake as directed for 5 minutes. Cool.
- Lightly saute onion in olive oil 2 to 3 minutes; salt and pepper as desired. Place onions in bottom of crust, top with cheeses; place tomatoes on cheese in circular pattern around edge and middle of dish. Cover with chopped green onion tops. Lightly sprinkle bread crumbs and drizzle with melted margarine.
- Bake 20 minutes at 400 degrees. Allow to cool before slicing and serving.
SWEET ONION TART
I use this as a side dish, an appetizer and also as a main dish. I found this recipe in "New Frontiers in Western Cooking" by Greg Patent (2002). I often use yellow organic onions in place of sweet onions. Both variations taste wonderful.
Provided by wood stove stoker
Categories Breakfast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare pastry in food processor:.
- Place flour, salt, and butter in work bowl fitted with metal blade. Process until mixture resembles coarse corn meal.
- While mixing, gradually add ice water through tube and process until mixture forms a ball.
- Remove dough from work bowl.
- Shape into 6-inch disk and wrap in plastic wrap.
- Refrigerate for 1 hour.
- (Pastry may also be made by hand according to individual's methods.).
- Roll out pastry between two pieces of parchment paper into 13" circle -- or something resembleing a circle.
- Place into 10" quiche or tart pan. (Tart pan with removable bottom makes for a more "elegant" presentation.).
- Fold pastry onto itself forming a double side wall. Prepare edge with decorative trim by finger crimping around entire pan.
- Meanwhile, preheat oven to 400 degrees.
- Line pastry bottom with foil. Weigh down pastry by spreading beans or rice on bottom.
- Bake 15 to 20 minutes--or until edge of pastry is SLIGHTLY browned. Romove foil and weights.
- Cool pastry.
- Prepare Filling:.
- Peel onions and slice into 1/4" thick slices.
- Spread flour onto plate.
- Dredge onion slices in flour. Set aside.
- Heat 1 1/2 T of the olive oil and 1 1/2 T of the butter in a 12" skillet over medium-low heat.
- When oil/butter is hot, brown 1/2 of the onion slices.(About 4-5 minutes each side.).
- Place on paper towels to drain.
- Add remaining 1 1/2 T olive oil and 1 1/2 T butter to skillet and brown remaining onion slices. (About 4-5 minutes each side.).
- Place on paper towels to drain. Set aside.
- In a medium bowl whisk eggs, milk, salt, pepper, nutmeg, and oregano until well combined. Set aside.
- Spread 3 T of grated Parmesan on bottom of prepared pastry.
- Arrange browned onion slices to completely cover bottom of prepared pastry.
- Pour egg mixture over onions.
- Sprinkle with remaining 2 T of Parmesan cheese.
- Bake 45 to 50 minutes or until it is puffed and browned and the filling is set.
- Cool tart at least 5 minutes before serving.
Nutrition Facts : Calories 615.2, Fat 41.1, SaturatedFat 21.5, Cholesterol 189.8, Sodium 710.8, Carbohydrate 49.7, Fiber 2.6, Sugar 5.8, Protein 12.5
SWEET ONION TART
I clipped this recipe from a Good Housekeeping magazine in 1996 but forgot the directions,a few months ago,I found it online . I've always wanted to make it,today I did and it's delicious! I had my own pie crust in the freezer but this is the complete recipe.
Provided by L D
Categories Other Main Dishes
Number Of Ingredients 11
Steps:
- 1. In large bowl, with fork, stir flour and 1 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in shortening and 1/2 cup cold margarine or butter until mixture resembles coarse crumbs. Sprinkle 7 to 8 tablespoons cold water, a tablespoon at a time, into flour mixture, mixing with fork after each addition until mixture is just moist enough to hold together. With hands, shape dough into a ball. On floured surface, with floured rolling pin, roll dough into a rectangle approximately 18-inch by 13-inch. Gently fold rectangle into fourths and carefully lift into ungreased 15 1/2-inch by 10 1/2-inch jelly-roll pan; unfold. Lightly press dough onto bottom and sides of pan. Fold overhang under and pinch to form decorative edge level with rim of pan. Wrap and refrigerate tart shell about 30 minutes. Meanwhile, in deep 12-inch skillet, melt remaining 3 tablespoons margarine or butter over medium-high heat. Add onions and cook, stirring frequently, until onions are golden brown, about 25 minutes. Remove from heat and cool to room temperature. Preheat oven to 425 degrees F. Line tart shell with foil and fill with pie weights, uncooked rice, or dried beans. Bake tart shell 20 minutes; remove foil and weights and bake 10 minutes longer or until golden. Remove tart shell from oven and turn oven control to 400 degrees F. In bowl, with wire whisk or fork, beat eggs, milk, Parmesan, thyme, parsley, pepper, and 1 teaspoon salt. Spread cooled onions over tart shell. Pour egg mixture over onions. Bake tart 25 minutes or until egg mixture is set and tart is nicely browned. Serve hot. Or cool on wire rack; wrap and refrigerate to serve cold later.
Tips:
- Use a variety of onions. This will give your tart a more complex flavor.
- Caramelize the onions slowly. This will bring out their natural sweetness and make them incredibly tender.
- Use a good quality cheese. This will make a big difference in the overall flavor of your tart.
- Don't overcook the tart. The onions should be soft, but still have a little bit of bite to them.
- Serve the tart warm or at room temperature. This will allow the flavors to meld together.
Conclusion:
Sweet onion tarts are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are also relatively easy to make, making them a great option for busy weeknights. With a few simple tips, you can make a sweet onion tart that will impress your family and friends.
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