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Onion tart appetizer


In a bowl, put the yeast, sugar, a teaspoon of flour, 100 ml of warm water and leave to rise for 10-15 minutes.

Mix the flour with the salt and place in a large bowl.

In the middle a hole is made in which the leavened yeast is poured.

Knead and add the rest of the warm water.

At the end, add the olive oil.

He is agitated when he no longer clings to his hand.

Leave to rise for an hour covered with a towel in a warm place, away from currents.

Peel the onion and keep it in cold water for 15-20 minutes to allow it to come out quickly.

Cut julienne or smaller as desired.

Cook the onion in a pan in which I put the oil and butter until it becomes glassy.

Sprinkle with salt and pepper.

Turn off the heat, add a tablespoon of flour and mix well.

Leave to cool.

After cooling, add sour cream and beaten eggs.

It tastes good with salt and pepper and mixes well.

Line the table with flour and roll out the round dough with a diameter larger than the tray.

Place the dough in a pan greased with butter and rise on the edges.

Pour the filling and level.

Place the sliced ​​salami on top.

Squeeze the edge of the dough over the filling and grease with beaten egg yolk.

Place in the preheated oven at 180 degrees C for 30-40 minutes until the edges are nicely browned.

Remove from the oven and slice.

It is good hot, but also cold.

Good appetite!




Nutritional information

  • Kcals 828
  • Fatty 52.9 g
  • saturate 29.6 g
  • Carbohydrates 62.4 g
  • Sugars 35.5 g
  • Fiber 4.6 g
  • Protein 20.4 g
  • Salt 1.5 g

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Meat tart - a juicy, tasty and filling appetizer!

Meat tart. We present you the recipe for tart with meat from crumbly dough. You can serve it cold and hot, it is especially good. A simple, quick and economical snack. Let's begin!

INGREDIENT:

-200 gr of fermented cream

METHOD OF PREPARATION:

1. You can use any type of meat, keep in mind that the fatter the meat, the juicier the tart will be. Boil the meat in salted water.

2.Prepare the dough. Mix the egg yolks, add a pinch of salt and a teaspoon of sugar and mix once more.

3.Put the soft butter in a bowl, add the yolks and mix.

4. Then add the cream and mix well again.

5. Incorporate baking powder (or baking soda with vinegar) and 300 g of flour in a few steps.

6. Transfer the dough to the worktop, sprinkle it with 1 tablespoon of flour, so that it does not stick to your hands, and work it a little, forming a ball. Sprinkle the worktop with 1 teaspoon of flour, pass the dough through it and wrap it in cling film. Refrigerate the dough for 1-1.5 hours.

7. Pass the cooked meat together with the garlic through the meat grinder. Keep the soup in which the meat was boiled.

8. Boil the eggs, and in the meantime, sauté the onion, cut in half into slices, in the pan with a little butter and oil, until it becomes soft. Season the onion with paprika, ground bay leaves, cumin and pepper mixture. Turn off the heat, add salt and transfer the onion to a large bowl.

9. Add the minced meat, a little salt and mix the filling well. Chop the dill and add it to the filling.

10.Cut the boiled eggs into small pieces, add them to the meat bowl and mix. Pour 2 tablespoons of soup until you get the desired consistency: the filling should be juicy, but not liquid. As a rule, 4-5 tablespoons are enough.

11. Grease the form (27 cm) with oil, base and walls.

12.Add ½ glass of flour (75 gr) to the table and place the dough. Pass the dough through the flour, so that it is covered on all sides, put the remaining flour aside and start kneading the dough, adding a little flour, until it becomes non-sticky. The flour and cream will be different each time, you may need a larger amount. If when you spread the dough it sticks hard to the rolling pin, add more flour and knead until you get the necessary consistency.

13. Divide the visual dough into 2 pieces. Roll out a sheet of dough about the diameter of the mold.

14. Transfer the dough to the mold and shape the edges.

15.Add the filling in the middle and distribute it so that more remains in the middle.

16. Spread the piece of dough and transfer the top over the filling. Flatten lightly to remove air. Glue the edge of the dough to the edge of the form, then press with your fingers and remove the remaining dough.

17. Prick the surface of the tart with a fork in several places.

18.Insert the form in the preheated oven to 180 ° C for 40-50 minutes. 5 minutes before ready, grease the tart with beaten egg.

19. Remove the tart from the oven and let it cool completely in the form. Then turn the shredder over and once again on the serving platter.

The tart is absolutely delicious, with juicy filling and crunchy dough. The crumbly dough is universal, it can be combined with any filling, and meat, and fruit.


Tested by Foodstory: Peppered tart with onion and salmon

We like foods that cook quickly and are versatile. That is, we can quickly turn them from appetizer into main and vice versa. And the more I can saturate, the better. The recipe we chose to test promises to meet all these conditions.

When you think of something refined, one of the main ingredients is smoked salmon. You can combine it with a lot of flavors, including the strong onions (in this case in three variants & ndash yellow, red and green onions).

The recipe proposed by My Recipes from the Magazine Coastal Living promises to bring you in less than an hour a dish that can be served as a main course for 4 people at a brunch or as an appetizer at a party with 6 people. It is prepared so quickly and because it uses frozen pastry.

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 450g yellow onion, chopped (we put only 3 large onions, a total of 300g)
  • 30-40g sour cream
  • 60g soft goat cheese
  • 2 eggs
  • 1 & frac12 teaspoon pepper
  • 120g smoked salmon
  • 1 sheet of thawed pastry dough
  • & frac14 red onion sliced ​​julien
  • 2 finely chopped green onions

Heat butter and olive oil in a large skillet over medium heat. Cook the yellow onion for 15-20 minutes until golden. Set aside to cool slightly.

Mix sour cream, cheese, eggs and a teaspoon of pepper. Add hardened and cooled onions and mix well. Spread the dough sheet in an oven tray lined with baking paper and raise the edges so that it forms a border of half a centimeter.

Sprinkle the rest of the pepper over the dough, spread the cream and onion mixture, sprinkle the julienned red onion and half of the green onion. Bake everything at 210-220C for 20 minutes until the dough turns golden.

Cut the smoked salmon into thin strips and press them over the hot tart. Sprinkle with the rest of the green onions and you can serve it.

Verdict: it was ready in the promised time and it is really delicious. Baking time is shorter than indicated, otherwise the dough will burn. We would have changed, however, the puff pastry with a classic tart dough and we would have added even more pepper.

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Tart with onion and ham

Here is a special recipe, very easy to prepare: Tart with onion and ham.

Dough ingredient

& # 8211 400 grams of flour
& # 8211 50 grams butter
& # 8211 1 or
& # 8211 a cube of yeast
& # 8211 125 ml milk
& # 8211 a pinch of salt.

Filling ingredient

& # 8211 800 grams of onion
& # 8211 150 grams of ham (sliced)
& # 8211 150 grams of grated cheese
& # 8211 2 eggs
& # 8211 150 ml sour cream
& # 8211 4 tablespoons sunflower oil
& # 8211 salt and pepper.

How to prepare dough

Mix in a bowl flour with salt, egg, butter, milk and yeast until a homogeneous dough-like composition is obtained. Peel an onion and cut it into large slices, then put it together with the sliced ​​ham in a hot pan with oil until golden brown. It is then allowed to cool. Take a tart shape and grease it with a little butter, cut the excess from the edges and prick it with a fork from place to place. Add onion and ham to the dough and place in the oven for about 20 minutes. Beforehand, mix the sour cream with the grated cheese, salt and pepper and the two beaten eggs. After 20 minutes, carefully remove the tart from the oven, pour over it the sauce obtained, and put it in the oven for another 15 minutes. It can then be served hot or cold.


Onion tart

In a cup mix the yeast with the sugar and a teaspoon of flour, add 100 ml of warm water and leave to rise for about 10 minutes.

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Put flour in a bowl and mix with salt, and in the middle we make a hole in which we pour the leavened yeast. Knead by hand and add the rest of the warm water and finally add the oil. We finish kneading when the dough no longer sticks to the fingers.
Sprinkle a little flour on top, cover with a towel and put in a warm place away from drafts for about 1 hour.

During this time we take care of the filling. We clean and wash the onion and finely chop it. Heat the onion in a pan in which I melted the butter, until it becomes glassy. Turn off the heat and add a tablespoon of flour and mix. Set aside to cool.
After it has cooled, add the whipped cream and beaten eggs. Season with salt and pepper and mix.

Line the work table with flour and roll out the dough in a round shape. The circle should be slightly larger than the tray. Place the dough in a pan greased with butter, pour the filling and level. Cut the sausage into pieces and place it over the filling, then sprinkle cumin and pull the edges of the dough over the filling.
Put the tray in the preheated oven at 175-180 degrees for 30-40 minutes, until the edges are nicely browned.


PIE / QUICHE WITH ONION

I really like quiches, I love their crust like crazy & # 8211 I'm ready to eat it even without the filling
Quiche can be served as an appetizer at home or in nature, but also eaten as a staple at lunch or dinner accompanied by a salad of fresh vegetables. On the pages of this blog you can find other recipes for quiche & # 8211 with bacon and onion (https://blogcusaresipiper.wordpress.com/2013/05/25/quiche-lorraine-cu-bacon-si-ceapa/) and with asparagus (https://blogcusaresipiper.wordpress.com/2013/05/28/quiche-tarta-cu-sparanghel/). In this article I suggest you make one with onion and cottage cheese (or ricotta).

for the crust:
flour & # 8211 200 gr
unt & # 8211 100 gr
cold water & # 8211 50 ml
salt
for the filling:
onion & # 8211 3-4 pcs.
unt & # 8211 20 gr
eggs & # 8211 3 pcs.
sour cream & # 8211 150 ml
cottage cheese (ricotta) & # 8211 200-250 gr
patrunjel & # 8211 4-5 fire
salt pepper

We make the dough for the crust, mixing all the ingredients (details here: https://blogcusaresipiper.wordpress.com/2013/05/25/quiche-lorraine-cu-bacon-si-ceapa/) and put it in the fridge for 30 minutes.
Meanwhile, prepare the filling. Chop the julienne onion, scald it with boiling water, drain it in 10 minutes and heat it over a very low heat in butter until it becomes translucent. Let cool.

Beat 3 eggs with salt, add sour cream, cheese, chopped parsley, pepper. When the onion has cooled, mix it with the cream obtained.

Take the dough out of the fridge, spread it with the rolling pin and arrange it in a pan greased with butter, making edges. Spread a disk of baking paper over the dough, pour dry beans or other berries and put in the preheated oven (180 degrees) for 15 minutes, then remove the berries with paper and put the tray in the oven for 10 minutes & # 8211 so the dough Bake a little and it will not stick.

Pour the cheese and onion filling over the dough. Bake for 35 minutes. The quiche is ready! Good appetite!


Caramelized onion tart

A tart in which you will feel the strong aroma of small anchovies, which you can serve as an appetizer or as a snack with a cold rose wine.

Prepare a dough mixing 240ml of warm water with yeast. Let them sit for 10 minutes. Add over the flour, add 60ml of oil and salt and mix gently until you form a dough. Knead it for 6 minutes until it becomes smooth and elastic. Cover with foil and leave to rise for 1 hour.

In the meantime, prepare the topping:

Heat the rest of the oil in a pan over medium heat, and cook the anchovies in it for a few minutes, stirring constantly. Add onion, thyme, rosemary and bay leaves, salt and pepper to taste. Let cook over low heat, covered with a lid, for about 1 hour until the onion softens. Take the lid and leave it on the fire until the liquid evaporates and the onion turns golden. Remove from the heat and allow to cool.

Spread the dough with a rolling pin in a rectangle (25x40cm). Put it in a tray (lined with greased baking paper) and place the onion mixture on top, then sprinkle with olives. Cover everything with plastic wrap and leave to rise for another 1 hour.

Preheat the oven to 220C and bake the tart for 20 minutes until browned on the edges. Let it cool for 10 minutes before cutting.

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CHEESE TART, GREEN ONIONS AND LEURDA

I like salty tarts, but I avoid unnecessary calories from the crust, so most of the time I choose crustless tarts. It is prepared very quickly, in a single bowl, baked quickly and can be eaten for breakfast, lunch, dinner or snack, can be easily packaged, assorted with poached eggs, fresh salad, hot sauce or yogurt, they are filling, delicious and low in calories. What could be better?

Today's tart smells of spring: it contains cheeses, green onions, leurda and tomatoes. All these ingredients complement and combine perfectly, giving a sensational taste, to the liking of any whim!

INGREDIENTS

50 g fresh mutton curd

1/2 teaspoon baking powder

I put the shredded cheeses (except mozzarella) in a bowl, then I added the eggs, flour, baking powder, greens and spices.

Speaking of spices, I remind you that on SpiceHub you have a 10% discount on any order, combinable with any other existing offer, using the code SH10. So, because you are the readers of this blog, and the friends from SpiceHub reward us.

I mixed the composition well, heated the oven to 180 degrees and covered a shape with a diameter of 26 cm with butter and breadcrumbs.

I turned the mixture upside down, leveled it with the back of the spoon, then sprinkled the cherry tomatoes and mozzarella.

I baked the tart for about 30 minutes, until it browned well. It should cool in the pan for about 10-15 minutes, then it can be served. It is good both hot and cold.