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.
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bright ighodaro
[email protected]This tart is a bit time-consuming to make, but it's definitely worth the effort. It's a delicious and impressive dish that's perfect for a special occasion.
Ridoy hidoy
[email protected]I've made this tart several times now and it's always a hit. It's a great dish to serve for brunch or lunch.
Jade M
[email protected]This is my new favorite tart recipe. It's so easy to make and always turns out perfect.
Anyango Esther
[email protected]Overall, this was a great recipe. The tart was delicious and easy to make. I would definitely recommend it.
lee Womack
[email protected]The tart was a little too runny for my liking. I think I would cook it for a few minutes longer next time.
Tish Guthrie
[email protected]This recipe was a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
Mehboob Amjad
[email protected]Loved it! The caramelized onions were so good, and the crust was flaky and buttery. I will definitely make this again.
Wykrazy Omariba
[email protected]This tart is a perfect balance of sweet and savory. The onions add a nice depth of flavor, and the goat cheese adds a creamy richness. I served it with a simple green salad and it was a delicious meal.
Masked Sweater
[email protected]Easy to follow recipe! I used a store-bought pie crust to save time, and it turned out great. The onions were perfectly caramelized and the filling was creamy and flavorful.
Inzi Bhai
[email protected]Wow! This sweet onion tart was a hit at my last dinner party. The combination of caramelized onions, goat cheese, and flaky crust was divine. I'll definitely be making this again.