← Back to Search Results
baking
Savory Onion Tart Recipe-763

Photo by:
Comments: 0
 

Recipe

Anchovies give a salty kick to this mild onion tart.

Yield: Makes 4–6 servings
Prep time: 15 Mins, Plus Chilling<Br>
Cooking time: 1 Hr 15 Mins<Br>

Ingredients

  • 1/3 package refrigerated pie dough
  • 3 tbsp olive oil
  • 1 lb (450g) onions, thinly sliced
  • 3 oz (85g) farmer's cheese
  • 2 large eggs
  • ½ cup half and half
  • 1 tsp caraway or cumin seeds, crushed
  • Salt and freshly ground black pepper
  • One 2 oz (60g) can anchovy fillets in oil, drained and rinsed

Special Equipment:

  • 8 in (20cm) tart pan with removable bottom

Directions

1. Roll out the pie dough on a lightly floured work surface, and use to line the tart pan. Chill for 30 minutes.

2. Heat the oil in a large saucepan over low heat. Add the onions and cover. Cook, stirring occasionally, about 20 minutes, until the onions are meltingly tender. Uncover and cook for 4–5 minutes more, or until golden. Let cool.

3. Meanwhile, preheat the oven to 400°F (200°C). Line the tart crust with parchment paper and fill with pie weights. Bake about 10 minutes, until set. Remove the paper and weights and bake until beginning to brown, about 10 minutes more.

4. Reduce the oven to 350°F (180°C). Spread the onions in the shell. Whisk together the cheese, eggs, half and half, and caraway seeds. Season with salt and pepper and pour over the onions. Arrange the anchovies on top. Bake for 25 minutes, or until the filling is set. Cool slightly then remove the sides of the pan. Serve warm.

Notes

Prepare ahead:

The tart can be baked a few hours in advance then reheated in a 350°F (180°C) oven for 15 minutes, until hot.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.

242kcal (12%)
103mg (10%)
6mg (10%)
61mcg RAE (2%)
241mg
22mg
8g
3g
2g
15g
93mg (31%)
737mg (31%)
6g (28%)
17g (26%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
living-raw-food Living Raw Food
by Sarma Melngailis
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
american-masala American Masala
by Suvir Saran
cook-with-jamie Cook with Jamie
by Jamie Oliver
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
good-to-the-grain Good to the Grain
by Kim Boyce
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?