CARAMELIZED ONION TART RECIPES

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CARAMELIZED ONION, MUSHROOM AND GRUYERE QUICHE WITH OAT ...



Caramelized Onion, Mushroom and Gruyere Quiche with Oat ... image

Provided by Ellie Krieger

Categories     main-dish

Total Time 2 hours 5 minutes

Prep Time 1 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 17

Nonstick cooking spray
3/4 cup rolled oats
1/2 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons cold, unsalted butter, cut into small pieces
3 tablespoons cold, low-fat buttermilk
4 teaspoons olive oil
1 large onion, sliced thinly into half moons
8 ounces sliced mixed mushrooms, such as cremini, oyster, shiitake
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry)
3 large eggs
3 egg whites
1 cup evaporated fat-free milk (not condensed milk)
2/3 cup grated Gruyere cheese (about 1-ounce)

Steps:

  • Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
  • To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.
  • Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.
  • To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
  • In a medium bowl whisk together the eggs, egg whites and evaporated milk.
  • Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
  • Excellent source of: Protein, Riboflavin, Phosphorus, Selenium
  • Good source of: Vitamin A, Niacin, Vitamin D, Pantothenic Acid, Calcium, Iodine, Iron, Potassium

Nutrition Facts : Calories 270, FatContent 14 grams, SaturatedFatContent 6 grams, CholesterolContent 125 milligrams, SodiumContent 430 milligrams, CarbohydrateContent 24 grams, FiberContent 2 grams, ProteinContent 14 grams

JAM TART WITH SALTED CRACKER CRUST RECIPE | TRISHA ...



Jam Tart with Salted Cracker Crust Recipe | Trisha ... image

Provided by Trisha Yearwood

Categories     dessert

Total Time 1 hours 45 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 5

5 ounces buttery salted crackers, such as Club or Ritz
7 tablespoons unsalted butter, softened 
1/4 cup sugar 
1 3/4 cups (about 20 ounces) apricot preserves (or your favorite jam)
Barely sweetened whipped cream for serving, optional 

Steps:

  • Preheat the oven to 350 degrees F.
  • Pulse the crackers in a food processor until very finely ground. Add the butter and sugar and pulse until thoroughly combined. Remove a rounded tablespoon of the crumb mixture and set aside.
  • Turn the mixture out into a 9-inch fluted tart pan with a removable bottom set on a cookie sheet and press evenly along the bottom and up the sides. Bake until light golden, about 15 minutes. Lightly press down on the crust if it has puffed up on the bottom.
  • Spoon the preserves into the tart shell and gently smooth to spread evenly. Sprinkle the reserved crumbs on top. Bake until the jam is a shade darker and the edges are bubbling slightly, 20 to 25 minutes. Cool completely on a rack.
  • Serve at room temperature with whipped cream, if using.

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