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    Home » Recipes » Casseroles (Pastelones)

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    Caramelized Onion Tart with Cheese Crust

    Caramelized onion tart

    En Español Recipe ↆ

    If you're looking for a spectacular dish to serve guests that don't take hours to make: here's this Caramelized Onion Tart with Cheese Crust.

    Caramelized Onion Tart with Cheese Crust Recipe: The result is a crispy crust filled with a creamy, gentle onion, topped with sharp cheeses.

    This post is sponsored by Holland House®

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Recipe

    Why we ❤️ it

    Let's share a slice of this rustic caramelized onion tart with a cheese crust. If you love French onion soup, you'll love this, although it only has the onions and cheese in common.

    • Caramelized onion tart
    • Caramelized onion tart

    The secret to this recipe is the sherry because it is the taste of sherry that makes or breaks this dish. For this tart I picked my favorite brand, you already know it: Holland House. Their quality cooking wines are so good you could almost drink them -- don't, they have salt added by law.

    The result is a crispy crust filled with a creamy, gentle onion filling with the kind of sweet that comes from slow, gentle caramelization, topped with sharp cheeses.

    Buen provecho!

    Tia Clara

    Recipe

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    Caramelized Onion Tart with Cheese Crust Recipe

    By: Clara Gonzalez
    Caramelized Onion Tart with Cheese Crust Recipe: The result is a crispy crust filled with a creamy, gentle onion, topped with sharp cheeses.
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    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Dinner, Lunch
    Cuisine French, Fusion
    Servings 6 large portions
    Calories 567 kcal

    Ingredients

    For the crust

    • 1¾ cups whole-wheat flour
    • ¾ teaspoon salt
    • 1 teaspoon baking soda
    • ⅓ cup vegetable oil, (corn, soy or peanut)
    • ½ cup milk (whole or skim)

    For the filling

    • ¼ cup olive oil
    • 3 pound large white onion, [1.4 kg], halved and sliced thinly
    • ½ cup Holland House Sherry
    • 1 tablespoon garlic salt, (see notes)
    • 1 teaspoon pepper (freshly-cracked, or ground)
    • ½ teaspoon nutmeg (freshly-grated)
    • 2 tablespoons all-purpose flour
    • 1 cup Gruyère, grated
    • ½ cup shredded sharp cheddar

    Instructions
     

    For the crust

    • In a mixing bowl mix flour, salt and baking soda.
    • Add oil and milk.
    • Mix until all the ingredients are incorporated completely.
    • If the dough is too dry add water by the teaspoon until it is workable but not soggy or sticky.
    • Knead lightly until the dough is smooth (about 1 minute).
    • Wrap in plastic film and let it rest at room temperature for at least 10 minutes.

    For the filling.

    • Heat the oil over low heat in a large pan with cover.
    • Add the onions and stir until they are coated with oil. Cover and simmer over for 5 minutes, stirring often.
    • Increase heat to medium and add the Holland House Sherry, simmer until the sherry has mostly evaporated. Cover and simmer over low heat for another 15 minutes, or until the onions have turned caramel brown and are very tender.
    • Season with the garlic salt, pepper and nutmeg.
    • Remove from the heat. Mix in the flour and cool to room temperature.

    To assemble.

    • Roll out the dough with a rolling pin until you have a circle big enough to cover the bottom and sides of a 9" [23 cm] pie pan.
    • Cover the pie pan with the dough and tidy up the sides.
    • Heat oven to 350 ºF [175 ºC].
    • Bake the pie crust for 15 minutes.
    • Remove from the oven.
    • Fill the pie crust with the onion, top with the cheeses.
    • Return to the oven and bake until the cheese is bubbly and golden brown.
    • Serve hot.

    Tips and Notes

    If you don't have garlic salt mix ½ tablespoon of regular with ½ tablespoon of garlic powder.
    For a vegan or vegetarian version, use your favorite cheese substitute (I've found some pretty good vegan ones), or skip the cheese entirely. The onion is sublime on itself. Use your preferred milk substitute for the crust. I have done it with almond milk too.
    Whole wheat dough is very fragile, and not at all elastic like regular dough, I've found that the best way to spread it is doing it between two plastic film pieces. There's going to be some patching too. Don't worry too much, that's why I called it "rustic".

    Nutrition

    Calories: 567kcalCarbohydrates: 50gProtein: 17gFat: 33gSaturated Fat: 9gCholesterol: 36mgSodium: 1788mgPotassium: 526mgFiber: 8gSugar: 11gVitamin A: 335IUVitamin C: 16.7mgCalcium: 379mgIron: 2.1mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR casserole, pastelon
    More recipes with: cheese, flour, onion
    Holland House Cooking Wines
    Edited: Mar 23, 2020 | Publish: Oct 1, 2013

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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    Recipe Rating




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    6 Comments
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    Sonia
    July 15, 2014 3:53 PM

    Will be trying your zucchini boat recipe tonight! Lost my recipe, but it is very similar.

    0
    Reply
    Dinousa P. Feliz
    October 13, 2013 11:46 AM

    I love your Dominican recipes! I cant wait to make the pastelon de platano maduro 😀

    0
    Reply
    Nami | Just One Cookbook
    October 4, 2013 4:12 AM

    I absolutely love caramelized onion and how wonderful to find out that we can make a savory tart with it! This is such a nice treat for me (even it's not sweet). 🙂

    0
    Reply

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