Caramelized Onion, Walnut, and Roquefort Tarts
Caramelized Onion, Walnut, and Roquefort Tarts is a lacto ovo vegetarian recipe with 24 servings. One portion of this dish contains approximately 5g of protein, 18g of fat, and a total of 254 calories. For 49 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 168 people were impressed by this recipe. It is brought to you by Leites Culinaria. From preparation to the plate, this recipe takes approximately 2 hours. If you have butter, eggs, crème fraîche, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 24%. Similar recipes are Caramelized Onion and Goat Cheese Tarts, Chavrie Caramelized Red Onion Tarts, and Brie and Caramelized Onion Tarts with Oatcake Crust.
Servings: 24
Preparation duration: 35 minutes
Cooking duration: 85 minutes
Ingredients:
1 1/4 cups plus 1 tablespoon butter, chilled
1/4 teaspoon cider vinegar
1/4 cup crème fraîche
1 extra-large egg, plus 1 extra-large egg yolk
2 extra large eggs
18 ounces all-purpose flour
1 cup heavy cream
1/4 teaspoon kosher salt
1/2 teaspoon cracked black pepper
3/4 cup crumbled Roquefort cheese
1 cup walnut pieces, toasted and chopped
2 large yellow onions, halved and cut into julienne strips (about 7 cups)
Equipment:
food processor
bowl
plastic wrap
oven
frying pan
Cooking instruction summary:
Make the pâte brisée1. In the bowl of a food processor fitted with the metal blade, add the flour, butter, and salt. Pulse several times to form pea-sized lumps. Add the vinegar and eggs and pulse to form a moist, crumbly mixture. Do not overprocess.2. Turn out the dough onto a work surface and knead a few times by hand. Cut in half and roll into 1-inch-thick disks. Wrap the disks in plastic wrap and refrigerate. Will keep refrigerated for up to 3 days or frozen for 1 month.Make the tarts3. Preheat the oven to 325°F (160°C).4. Remove the pâte brisée from the refrigerator and when warm enough to be pliable, roll out to about 1/8 inch thick. Form the brisée into 2- to 4-inch tart molds. Bake the shells for 10 to 12 minutes, until lightly golden. Let cool.5. In a saute pan over medium heat, melt the butter. When bubbly, add the onions. Cook down for 45 minutes, or until the onions are very brown and sweet, stirring from time to time to prevent the onions from sticking. Let cool.6. In a stainless steel bowl, combine the heavy cream, crème fraîche, egg, yolk, and cheese to make a custard. Stir in the salt and pepper and set aside. (You may want to use less salt, depending on the saltiness of the Roquefort.)7. Increase the oven temperature to 375°F (190°C). Fill the tart shells about two-thirds full with the cooked onions. Top with the walnuts. Pour the custard mixture over the walnuts and onions. Bake for 10 to 12 minutes, until golden brown. Serve warm or at room temperature.
Step by step:
1. Make the pâte brisée
2. In the bowl of a food processor fitted with the metal blade, add the flour, butter, and salt. Pulse several times to form pea-sized lumps.
3. Add the vinegar and eggs and pulse to form a moist, crumbly mixture. Do not overprocess.
4. Turn out the dough onto a work surface and knead a few times by hand.
5. Cut in half and roll into 1-inch-thick disks. Wrap the disks in plastic wrap and refrigerate. Will keep refrigerated for up to 3 days or frozen for 1 month.Make the tarts
6. Preheat the oven to 325°F (160°C).
7. Remove the pâte brisée from the refrigerator and when warm enough to be pliable, roll out to about 1/8 inch thick. Form the brisée into 2- to 4-inch tart molds.
8. Bake the shells for 10 to 12 minutes, until lightly golden.
9. Let cool.
10. In a saute pan over medium heat, melt the butter. When bubbly, add the onions. Cook down for 45 minutes, or until the onions are very brown and sweet, stirring from time to time to prevent the onions from sticking.
11. Let cool.
12. In a stainless steel bowl, combine the heavy cream, crème fraîche, egg, yolk, and cheese to make a custard. Stir in the salt and pepper and set aside. (You may want to use less salt, depending on the saltiness of the Roquefort.)
13. Increase the oven temperature to 375°F (190°C). Fill the tart shells about two-thirds full with the cooked onions. Top with the walnuts.
14. Pour the custard mixture over the walnuts and onions.
15. Bake for 10 to 12 minutes, until golden brown.
16. Serve warm or at room temperature.
Nutrition Information:
covered percent of daily need
