Onion tart recipe10/11/2023 The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. Add the onion to the chilled tart crusts with 1 tablespoon of the onion mixture and flatten with the bottom of the spoon.īake for 20 minutes, or until the pastry is crisp and the filling is just golden brown and set Sprinkle chopped parsley and serve.Ĭalories: 244 (12%) | Carbohydrates: 24 g (8%) | Protein: 5 g (10%) | Fat: 14 g (22%) | Saturated Fat: 8 g (50%) | Cholesterol: 51 mg (17%) | Sodium: 444 mg (19%) | Potassium: 127 mg (4%) | Fiber: 1 g (4%) | Sugar: 8 g (9%) | Vitamin A: 435 IU (9%) | Vitamin C: 5 mg (6%) | Calcium: 98 mg (10%) | Iron: 1.2 mg (7%)Įrren's Kitchen is written and produced for informational intentions only. Put the feta cheese, cream cheese, egg, and half the parsley in a food processor. Season to taste with salt & pepper if desired and set aside to cool. Cook for 10 minutes, stirring occasionally until the onions are caramelized. Lower the heat, cover and cook for 8-10 minutes until soft.Īdd the balsamic vinegar and brown sugar.įollowed by the honey. Heat the oil in a lidded frying pan, add the red onions and cook over high heat for 2-3 minutes, stirring often to keep them from sticking to the pan. Using 4½ cutter, cut out twelve circles and line 12 sections of a muffin pan with the circles.Īdd the circles to a 12 section muffin pan and chill while you make the filling. Start with rolling out the dough for the crust. #ONION TART RECIPE HOW TO#How to Make Feta and Caramelized Onion Tarts It’s a tried and true recipe that I love and know works with both savory and sweet pies and tarts. I’ve included my homemade crust in the recipe. For this recipe, you can use store-bought crust if you are short on time, but I recommend using homemade because, to me, nothing tops homemade.
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