<\/p>\n
With tomatoes practically falling off the vines, this is the perfect time to make a\u00a0French Onion Tart. When I had the take out shop, this was a huge hit. \u00a0We also made them in half sheet pans, trimmed the edges, cut them into 1 \u00bd squares for appetizers. \u00a0This tart is an example of savory pastries which are as much a part of baking and pastry as sweet.<\/p>\n
The crust is as easy to make as falling off a log. \u00a0While the recipe gives instructions for the food processor, it is just as easy to make in a mixer putting all the dry ingredients in the bowl and the wet ingredients on top. After making the dough it needs to rise. \u00a0After it rises you can punch it down and refrigerate it for the next day. \u00a0When ready to use, \u00a0just push it out into the pan and up the sides. \u00a0I definitely suggest refrigerating it while you prepare the filling as you don’t want it to rise at this point. \u00a0It bakes up beautifully browned and crisp with great flavor.<\/p>\n
Fresh basil is essential for this French Onion Tart to come to life. \u00a0Whenever I use fresh herbs in a baked item, I bury them under other ingredients so they retain maximum flavor. \u00a0If they are sprinkled on top, they will just dry out, so you might as well use the dried version to start.<\/p>\n
\t\t\t\tBaking gets better when you subscribe\t\t\t\tBaking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.\t\t\t\t<\/p>\n
If the yeast crust has not been done ahead of time, start it first. \u00a0I start the onions next since they take a bit of time. \u00a0The next step is to start prepping the tomatoes, olives, and basil. \u00a0After the onions are finished, cool them to lukewarm. \u00a0Assemble, bake, wait a few minutes then cut the French Onion Tart for a phenomenal food experience. This is good, hot, warm or room temperature. <\/p>\n
Several other savory tarts you might enjoy are the: Brie and Bacon Tart, Goat Cheese Pesto Tart, and Spanakopita, A Spinach Pie From Greece.<\/p>\n
TART CRUST<\/p>\n
Combine yeast with water.\u00a0\u00a0Stir to dissolve yeast.\u00a0 Add oil.\u00a0Add the flour and salt to a processor bowl.\u00a0 Process briefly to mix. With the machine running pour the yeast water down the feedtube.\u00a0 Process until a ball forms and then for 30 seconds.<\/p>\n
Dump the dough out on a lightly floured board<\/p>\n
Knead into a smooth ball. \u00a0Place in a sprayed bowl, turn to coat both sides, cover with plastic wrap and let rise until doubled.\u00a0 At this point, it may be refrigerated overnight if desired.<\/p>\n
FRENCH ONION TART FILLING<\/p>\n
Slice onions thinly into half-moons.\u00a0<\/p>\n
Heat oil in a pan. \u00a0Add the onions.\u00a0 Turn in the pan to coat onions with oil.\u00a0Saute over medium heat until deep golden brown.<\/p>\n
Lower heat as onions start to color.\u00a0 It takes approximately 45 to 60 minutes for them to cook. \u00a0 \u00a0If they get too dry before they are done, add a bit more oil. \u00a0Cool onions.<\/p>\n
Punch dough down.\u00a0\u00a0 Press dough into the bottom<\/p>\n
and up sides of a sprayed 9\u201d quiche pan with removable bottom.\u00a0<\/p>\n
Place in refrigerator while finishing tart.<\/p>\n
Cut tops off tomatoes. Squeeze the tomatoes to remove most of the juice but do not distort the tomato.<\/p>\n
and cut in half.<\/p>\n
Cut each half into wedges.<\/p>\n
Set aside.<\/p>\n
Spread the mustard over bottom of the crust.\u00a0Sprinkle with basil.Top with onions, then cheese.\u00a0 Arrange tomatoes in a flower pattern.\u00a0<\/p>\n
Sprinkle with olives,\u00a0\u00bd teaspoon salt, and \u00bc teaspoon pepper.<\/p>\n
Bake at 375\u00b0F for approximately 40 to 45 minutes until the crust is a medium golden brown. \u00a0Brush with garlic oil.<\/p>\n
If the top appears to have lots of juice, blot with a paper towel.<\/p>\n
Sprinkle with parsley just before serving.<\/p>\n
Release the tart from the pan by placing it on a fat can. \u00a0The side should drop down.Transfer to a serving dish with two wide spatulas or pancake turners. \u00a0Our name for these were “lifter-uppers.”<\/p>\n
This can be made the day ahead, cooled and refrigerated.<\/p>\n
This French Onion Tart should be served warm or at room temperature.\u00a0 To reheat microwave for 20 to 30 seconds per piece.\u00a0 To reheat whole, place in a 375\u00b0F oven for about 20 minutes. Brush with garlic oil and sprinkle with parsley before cutting and serving.<\/p>\n
If you enjoyed this Savory Tart, see<\/p>\n
Goat Cheese Tart<\/p>\n
Torta Rustica<\/p>\n
International Flatbreads<\/p>\n
French Onion Tart<\/p>\n
Helen S Fletcher<\/p>\n
A yeast crust is spread with grainy Dijon mustard and layered with Guyere cheese, deeply caramelized onions, calamata olives, roma tomatoes and fresh basil for an unbelievable taste treat.<\/p>\n
Prep Time 45 minutes minsCook Time 45 minutes minsTotal Time 1 hour hr 30 minutes mins<\/p>\n
\t\tCourse Entree tartCuisine French<\/p>\n
\t\tServings 6 servingsCalories 1876 kcal<\/p>\n
Instructions\u00a0Tart CrustCombine yeast with water.\u00a0\u00a0Stir to dissolve yeast.\u00a0 Add oil.\u00a0Add the flour and salt to a processor bowl.\u00a0 Process briefly to mix. With the machine running, pour the yeast water down the feedtube.\u00a0 Process until a ball forms and then for 30 seconds.Dump the dough out on a lightly floured board. Knead into a smooth ball. Place in a sprayed bowl, turn to coat both sides, cover with plastic wrap and let rise until doubled.\u00a0 At this point, it may be refrigerated overnight if desired.Tart FillingPreheat oven to 375 degrees. Slice onions thinly into half-moons.\u00a0Heat oil in a pan. \u00a0Add the onions.\u00a0 Turn in the pan to coat onions with oil.\u00a0Saut\u00e9 over medium heat until deep golden brown.Lower heat as onions start to color.\u00a0 It takes approximately 45 to 60 minutes for them to cook. If they get too dry before they are done, add a bit more oil. Cool onions.Punch dough down.\u00a0\u00a0 Press dough into the bottom and up sides of a sprayed 9\u201d Quich\u00e9 pan with removable bottom.\u00a0Place in refrigerator while finishing tart.Cut tops off tomatoes. Squeeze the tomatoes to remove most of the juice, but do not distort the tomato and cut in half. Cut each half into wedges. Set aside.Spread the mustard over the bottom of the crust.\u00a0Sprinkle with basil. Top with onions, then cheese.\u00a0 Arrange tomatoes in a flower pattern.Sprinkle with olives,\u00a0\u00bd teaspoon salt, and \u00bc teaspoon pepper. Bake at 350\u00b0F for approximately 40 to 45 minutes until the crust is a medium golden brown. \u00a0Brush with garlic oil.If the top appears to have lots of juice, blot with a paper towel. Sprinkle with parsley just before serving.Release the tart from the pan by placing it on a fat can. \u00a0The side should drop down. Transfer to a serving dish with two wide spatulas or pancake turners. \u00a0Our name for these were “lifter-uppers.” This can be made the day ahead, cooled and refrigerated.<\/p>\n
NotesThis French Onion Tart should be served warm or at room temperature.\u00a0 To reheat, microwave for 20 to 30 seconds per piece.\u00a0 To reheat whole, place in a 375\u00b0F oven for about 20 minutes. Brush with garlic oil and sprinkle with parsley before cutting and serving.
\nNutritionCalories: 1876kcalCarbohydrates: 209gProtein: 57gFat: 93gSaturated Fat: 29gPolyunsaturated Fat: 8gMonounsaturated Fat: 46gCholesterol: 113mgSodium: 3783mgPotassium: 2133mgFiber: 21gSugar: 33gVitamin A: 5827IUVitamin C: 107mgCalcium: 1028mgIron: 12mg<\/p>\n
MORE SAVORY RECIPES<\/p>\n","protected":false},"excerpt":{"rendered":"
With tomatoes practically falling off the vines, this is the perfect time to make a\u00a0French Onion Tart. When I had the take out shop, this was a huge hit. \u00a0We also made them in half sheet pans, trimmed the edges, cut them into 1 \u00bd squares for appetizers. \u00a0This tart is an example of savory […]<\/p>\n","protected":false},"author":1,"featured_media":387,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-386","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-snacks"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/386","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=386"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/387"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}