Best Rustic Onion Tart Recipes

RUSTIC ONION TART

Steps:

• Cook onions and bacon in skillet on medium heat 10 to 12 min. or until onions are tender, stirring frequently. Remove from heat.
• Heat oven to 400°F. Unroll pie crust on baking sheet. Mix cream cheese and sour cream until blended; spread onto crust. Spoon onion mixture over cream cheese mixture; spread to within 2 inches of edge of crust. Sprinkle with Swiss cheese. Fold edge of crust over filling, leaving opening in center and pleating edge of crust as necessary to fit.
• Bake 12 to 15 min. or until crust is lightly browned. Cool slightly.

RUSTIC PROVENCAL ONION TART

Steps:

• For the Onions: In a medium saute pan with a lid, heat the olive oil over medium. Add the sliced onions and stir to cover with oil. Add some salt & pepper, and Magic Mediterranean Blend if desired. Turn the heat down and cover the pan with the lid. Let the onions "sweat", or release their juices, for about 6 minutes. Remove the lid and stir once or twice. Keep the heat on low and let the onions sit in the hot oil without stirring for about 6-8 minutes. Stir and continue to cook the onions. Repeat every 6-8 minutes until onions are soft and golden slightly caramelized. Adjust the heat to avoid scorching but do not cook on high heat. This is a slow process and can take up to 30 minutes. Be patient, it's worth it! The onions can be made up to 1 week ahead of time, keep in a well-sealed container in the fridge until you're ready to use, let them come up to room temperature first.
• For the Tart: Preheat the oven to 450 degrees.
• Line the baking sheet with parchment paper.
• Lightly dust a level, flat surface with some flour and place the defrosted pastry on it. With the rolling pin, gingerly begin to roll the dough, using gentle but firm pressure. Roll the dough out from the center in each direction, creating a somewhat non-conforming rectangle. That's ok, this is a rustic tart!
• Once the dough is rolled, use the pastry scraper, if necessary, and roll it back on the pin, wrapping it gently. Unroll the dough onto the baking sheet. Crimp the side of the dough with your fingers, creating a raised edge. Place in the refrigerator for about 15 minutes, so the dough firms up.
• Remove the pastry from the fridge and dust with the grated Parmesan (you may add more if you like). Spread the caramelized onions across the pastry to evenly cover. Spread the pepper slices over the dough randomly & sprinkle with the chopped olives. Top all this with Gruyere &/or crumbled goat cheese & then scatter Magic Mediterranean Blend over the cheese. Dip pastry brush into the egg wash and run over the edge.
• Bake the tart for 15-20 minutes, depending on how hot your oven runs. It should be golden and puffy, with the cheese melted.
• Slice with a pizza cutter & serve warm. ENJOY!

RUSTIC FIG, ONION & PEAR TART

Steps:

• In a large skillet, saute onions and pears in oil and butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown., Add the preserves, vinegar and salt. Bring to a boil; cook for 5 minutes or until thickened. Cool slightly. , Place half of onion mixture in a food processor; cover and process until pureed. Set remaining onion mixture aside. , Place pie pastry on a greased 12-in. pizza pan. Spoon pureed onion mixture over the pastry to within 2 in. of edges; sprinkle with pepper. Top with reserved onion mixture. Fold up edges of pastry over filling, leaving center uncovered. Brush edges of tart with egg., Bake at 450° for 15-20 minutes or until crust is golden and filling is bubbly.

RUSTIC ONION TART

Steps:

• 1. Pprepare the dough and let it chill in the refrigerator while you are cooking the onions. 2. Peel and slice the onions. 3. Preheat oven to 325. Heat olive oil and butter in a large, heavy-bottomed dutch oven on medium heat. Once the butter has melted, add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Transfer onions to oven and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat. 4. Preheat the oven to 450°F. Remove the dough from the refrigerator and let stand for 5 minutes before rolling it out. Roll out the dough on a lightly floured surface to a 10-inch diameter. Remove the crust dough to a cookie sheet lined with parchment paper. 5. Place all but a couple tablespoons of the cheese in the center of the dough. Spread to within 1 1/2 inches from the edges. Add the caramelized onions, layering them on top of the cheese. Fold the edges of the crust dough over so that a small circle of onion is still showing in the centre of the tart. Sprinkle the remaining cheese over the top of the tart. 6. Place in the oven on the middle rack. Bake for 10 minutes at 450°F. Reduce the heat to 350°F and bake for an additional 20-25 minutes, until the crust is golden brown. Remove from oven and let sit for 10 minutes before serving.