Finally, a bit of rain this morning!
What an awesome way to start out a Friday.
Especially if you were able to sleep in!!!!
So jealous if you did!
This week's recipe, Caramelized Onion Tart with Swiss,
is such a rich, yummy treat...
it just confirms my love for
almost anything in a crust.
It's a rustic type, as we used
only a baking sheet, no tart pan required.
There are sooo many variations to this,
just like a quiche,
you can throw in most anything
and voila, you have a tart!
Some of you may not believe it,
but I am all about easy and quick meals.
The hardest part about this recipe
is probably slicing all of those onions.
This week's Free Recipe Friday certainly
falls under the easy category...
ESPECIALLY if you BAKE the onions
to caramelize them
instead of cooking them in a stockpot.
Either way is fine.
Just make it easy on yourself!
What an awesome way to start out a Friday.
Especially if you were able to sleep in!!!!
So jealous if you did!
This week's recipe, Caramelized Onion Tart with Swiss,
is such a rich, yummy treat...
it just confirms my love for
almost anything in a crust.
It's a rustic type, as we used
only a baking sheet, no tart pan required.
There are sooo many variations to this,
just like a quiche,
you can throw in most anything
and voila, you have a tart!
Some of you may not believe it,
but I am all about easy and quick meals.
The hardest part about this recipe
is probably slicing all of those onions.
This week's Free Recipe Friday certainly
falls under the easy category...
ESPECIALLY if you BAKE the onions
to caramelize them
instead of cooking them in a stockpot.
Either way is fine.
Just make it easy on yourself!
WHAT YOU NEED:
- 1 uncooked pie crust
(store bought or homemade)
- 2 cups caramelized onions
(we used about 4 medium onions)
- 8-10 oz. Gruyere cheese (or Swiss)
- 1 egg, beaten with a bit of milk/cream
(for the egg wash)
- salt/pepper
WHAT TO DO:
- 1 egg, beaten with a bit of milk/cream
(for the egg wash)
- salt/pepper
WHAT TO DO:
Preheat the oven to 350.
Peel, slice and saute onions on a low/medium heat
along with a few pinches of salt
in a bit of olive oil for about 30-45 minutes
or until golden - stirring frequently.
You can also bake onions and get the same outcome.
Getting onions to the caramelized state takes patience.
It is very easy, but can't be rushed.
Now, roll out pie dough into a circle measuring
appx. 14-16 inches.
Peel, slice and saute onions on a low/medium heat
along with a few pinches of salt
in a bit of olive oil for about 30-45 minutes
or until golden - stirring frequently.
You can also bake onions and get the same outcome.
Getting onions to the caramelized state takes patience.
It is very easy, but can't be rushed.
Now, roll out pie dough into a circle measuring
appx. 14-16 inches.
Sprinkle half of the cheese onto the pie dough
leaving almost a 2 inch border free and clear.
Spread your onions over cheese and sprinkle
with a bit of salt and pepper.
Sprinkle remaining cheese over onions
and begin to crimp or pinch the dough
around the onions to form a crust.
leaving almost a 2 inch border free and clear.
Spread your onions over cheese and sprinkle
with a bit of salt and pepper.
Sprinkle remaining cheese over onions
and begin to crimp or pinch the dough
around the onions to form a crust.
Brush the entire crust with the egg wash.
Bake for 30-40 minutes or until ooey, gooey and golden.
Cut into wedges and serve.
It can be served hot or at room temperature.
It is very rich, but makes a great meal
with just a side salad.
Imagine that, a meatless meal!
It would also be great for a brunch or
breakfast-ey supper with a side of
scrambled eggs and a bit of fruit.
It's amazing.
Caramelized onions are amazing as well.
I could eat them plain.
ENJOY!
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