Emprimir
Correo Electrónico
 |
Ingredientes
- 1 Pâte Brisée (tart dough) for one 10-inch tart (see method for making pâte brisée)
- 3 medium sized red onions
- 2 Tbsp olive oil
- 1 Tbsp butter
- Salt
- 1 teaspoon balsamic vinegar
- 3/4 cup (not packed) roughly grated Gruyère or Swiss cheese
View Full Recipe at Stacey Snacks
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 419g | |
| Calories 465 | |
| Calories from Fat 342 | 74% |
| Total Fat 38.82g | 49% |
| Saturated Fat 11.02g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 113mg | 5% |
| Potassium 453mg | 13% |
| Total Carbs 29.07g | 8% |
| Dietary Fiber 3.4g | 11% |
| Sugars 19.52g | 13% |
| Protein 3.13g | 5% |
.%3C/p%3E%3Cp%3EI%20like%20the%20free%20form%20shape%20of%20this,%20no%20tart%20pan%20needed.%3C/p%3E%3Cp%3EYou%20can%20caramelize%20your%20onions%20the%20day%20before,%20and%20make%20the%20galette%20dough%20and%20freeze%20it%20ahead%20if%20you%20wish.%3C/p%3E%3Cp%3EOnce%20you%20get%20those%202%20chores%20out%20of%20the%20way,%20you%20are%20home%20free.%3C/p%3E%3Cp%3EI%20found%20this%20recipe%20on%20Simply%20Recipes%20and%20I%20followed%20it%20to%20the%20letter%20(for%20a%20change!).%3C/p%3E%3Cp%3EIf%20you%20are%20making%20a%20crust%20from%20scratch,%20prepare%20the%20dough%20and%20let%20it%20chill%20in%20the%20refrigerator%20while%20you%20are%20cooking%20the%20onions.%3C/p%3E%3Cp%3EPeel%20and%20slice%20the%20onions.%3C/p%3E%3Cp%3EHeat%20olive%20oil%20and%20butter%20in%20a%20large,%20heavy-bottomed%20saut%C3%A9%20pan%20on%20medium%20heat.%20Once%20the%20butter%20has%20melted,%20add%20the%20onions%20and%20sprinkle%20a%20little%20salt%20over%20them.%20Cook,%20stirring%20occasionally%20for%2010%20minutes,%20until%20the%20onions%20have%20softened%20and%20are%20translucent.%20Reduce%20the%20heat%20to%20medium%20low%20and%20cook%20for%20an%20additional%2040%20minutes,%20stirring%20occasionally,%20until%20the%20onions%20are%20well%20browned.%20Add%20balsamic%20vinegar%20and%20cook%20for%2010%20minutes%20more,%20until%20onions%20are%20completely%20caramelized.%20Remove%20from%20heat.%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20450%C2%B0F.%20Remove%20the%20dough%20from%20the%20refrigerator%20and%20let%20stand%20for%205%20minutes%20before%20rolling%20it%20out.%20Roll%20out%20the%20dough%20on%20a%20lightly%20floured%20surface%20to%20a%2010-inch%20diameter.%20Remove%20the%20crust%20dough%20to%20a%20cookie%20sheet%20lined%20with%20parchment%20paper.%3C/p%3E%3Cp%3EPlace%20all%20but%20a%20couple%20tablespoons%20of%20the%20cheese%20in%20the%20center%20of%20the%20dough.%20Spread%20to%20within%201%201/2%20inches%20from%20the%20edges.%20Add%20the%20caramelized%20onions,%20layering%20them%20on%20top%20of%20the%20cheese.%3C/p%3E%3Cp%3EFold%20the%20edges%20of%20the%20crust%20dough%20over%20so%20that%20a%20small%20circle%20of%20onion%20is%20still%20showing%20in%20the%20centre%20of%20the%20tart.%3C/p%3E%3Cp%3ESprinkle%20the%20remaining%20cheese%20over%20the%20top%20of%20the%20tart.%3C/p%3E%3Cp%3EPlace%20in%20the%20oven%20on%20the%20middle%20rack.%20Bake%20for%2010%20minutes%20at%20450%C2%B0F.%20Reduce%20the%20heat%20to%20350%C2%B0F%20and%20bake%20for%20an%20additional%2020-25%20minutes,%20until%20the%20crust%20is%20golden%20brown.%20Remove%20from%20oven%20and%20let%20sit%20for%2010%20minutes%20before%20serving.%3C/p%3E){kind=link}