Tantalizing White Onion & Tuna Tart

Tantalizing White Onion & Tuna Tart could be just the pescatarian recipe you've been looking for. This recipe serves 6 and costs $2.83 per serving. One portion of this dish contains around 28g of protein, 56g of fat, and a total of 797 calories. If you have eggs, ground mild cheese, onions, and a few other ingredients on hand, you can make it. 2 people have tried and liked this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 56%, this dish is solid. Similar recipes are Grilled Tuna with White Bean and Charred Onion Salad, Tongue Tantalizing Barbecue Pork, and Tim's Tantalizing Thai Salad.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

2 sheets of ready-made frozen puff pastry, thawed according to instructions

2 generous tbsp butter

3 large white onions, peeled, halved, and sliced thinly

3 large eggs

1 cup cream

salt and freshly ground black pepper to taste

pinch of freshly ground nutmeg

1/2 cup fresh ground mild flavored cheese, such as gruyere, asiago, or mild cheddar

1 lbs of mildly flavored fish fillets, I used wild tuna, cut into 1/2″ thick chunks

Equipment:

dutch oven

whisk

baking pan

pie form

rolling pin

oven

Cooking instruction summary:

Cut fish into 1/2 thick slices (if its not already). Sprinkle salt and fresh ground black pepper liberally all over the fish, and set aside. Melt butter in a Dutch oven over medium heat Add the onions and saute for a few minutes, until they become translucent. Be sure not to brown them in any way. reduce heat to very low, cover the Dutch oven tightly, and cook onions for about 20 minutes, stirring once or twice to prevent browning. Onions should be fully flavored, lightly yellow, but not brown, and most of the onion juices should be gone. If this state isnt reached in 20 minutes, cover and cook longer, checking every 5 minutes for doneness. Whisk the eggs and cream together Remove onions from heat, add egg and cream mixture and stir very thoroughly, until creamy and uniform. Season with salt and pepper to taste, add nutmeg. Finally, add the cheese and stir gently to distribute. Add paprika if desire. Sprinkle the surface of the table with flour lightly Roll out puff pastry to be slightly larger than the baking pan (I used a 10 pie pan). Line the baking pan with the layer of puff pastry, press it into the sides of the pan to form a pie shell. Pierce the shell all over with the fork Fold out half of the egg and onion mixture into the baking pan Arrange the fish slices over in a single layer, covering the entire surface of the pie Fold out the other half of the egg and onion mixture over the fish layer If you wish to make patterns in the pie, make them at this time. I improvised and used a plastic cap of a water bottle to cut out incomplete circles in the crust. While baking, the circles puffed out and shrunk, creating little peek-a-boo openings in the pie. Carefully transfer the top pie crust onto the top of the pie. Stretch out if necessary to distribute your patterns nicely. Using a rolling pin, press the pie crusts together to the rim of the baking pan, thus cutting the extras off without stretching the crusts. Bake for about 30 minutes at 425F, or until the egg and onion mixture is set in the middle, and pie crust is golden and flaky.

 

Step by step:


1. Cut fish into 1/2 thick slices (if its not already).

2. Sprinkle salt and fresh ground black pepper liberally all over the fish, and set aside.

3. Melt butter in a Dutch oven over medium heat

4. Add the onions and saute for a few minutes, until they become translucent. Be sure not to brown them in any way.

5. reduce heat to very low, cover the Dutch oven tightly, and cook onions for about 20 minutes, stirring once or twice to prevent browning. Onions should be fully flavored, lightly yellow, but not brown, and most of the onion juices should be gone. If this state isnt reached in 20 minutes, cover and cook longer, checking every 5 minutes for doneness.

6. Whisk the eggs and cream together

7. Remove onions from heat, add egg and cream mixture and stir very thoroughly, until creamy and uniform.

8. Season with salt and pepper to taste, add nutmeg.

9. Finally, add the cheese and stir gently to distribute.

10. Add paprika if desire.

11. Sprinkle the surface of the table with flour lightly

12. Roll out puff pastry to be slightly larger than the baking pan (I used a 10 pie pan).

13. Line the baking pan with the layer of puff pastry, press it into the sides of the pan to form a pie shell.

14. Pierce the shell all over with the fork

15. Fold out half of the egg and onion mixture into the baking pan

16. Arrange the fish slices over in a single layer, covering the entire surface of the pie

17. Fold out the other half of the egg and onion mixture over the fish layer

18. If you wish to make patterns in the pie, make them at this time. I improvised and used a plastic cap of a water bottle to cut out incomplete circles in the crust. While baking, the circles puffed out and shrunk, creating little peek-a-boo openings in the pie.

19. Carefully transfer the top pie crust onto the top of the pie. Stretch out if necessary to distribute your patterns nicely.

20. Using a rolling pin, press the pie crusts together to the rim of the baking pan, thus cutting the extras off without stretching the crusts.

21. Bake for about 30 minutes at 425F, or until the egg and onion mixture is set in the middle, and pie crust is golden and flaky.


Nutrition Information:

Quickview
796 Calories
28g Protein
56g Total Fat
45g Carbs
12% Health Score
Limit These
Calories
796k
40%

Fat
56g
87%

  Saturated Fat
22g
141%

Carbohydrates
45g
15%

  Sugar
5g
6%

Cholesterol
195mg
65%

Sodium
383mg
17%

Get Enough Of These
Protein
28g
57%

Selenium
63µg
90%

Vitamin B3
6mg
32%

Phosphorus
316mg
32%

Vitamin B2
0.53mg
31%

Folate
111µg
28%

Vitamin B1
0.41mg
27%

Manganese
0.55mg
27%

Vitamin B12
1µg
26%

Vitamin D
3µg
24%

Vitamin A
933IU
19%

Iron
3mg
18%

Vitamin K
16µg
16%

Vitamin B6
0.29mg
15%

Calcium
141mg
14%

Potassium
470mg
13%

Magnesium
49mg
12%

Zinc
1mg
11%

Vitamin E
1mg
10%

Copper
0.21mg
10%

Fiber
2g
10%

Vitamin B5
0.99mg
10%

Vitamin C
5mg
7%

covered percent of daily need
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