Hi Friends, Happy Friday to ya.
This was my first recipe post from last April. I’m reposting it today in the spirit of Thanksgiving Feasts to be prepared in the upcoming weeks. Besides, my computer and I are in the midst of a fencing competition and it’s winning. Darn you Sony Vaio.
See you next week, hopefully with a new computer……
……Saturday morning, Ms. Allyson needed a recipe. She was to attend a party that night and was searching for a crowd pleasing Culinary Delight in the appetizer category. “I’ll make it for you sweetie, swing by later and pick it up” was the response.
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- Daphney was my helper while crafting a Caramelized Onion with Feta Cheese Tart.
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- Start off by peeling and halving 3 large white onions, or four smallish ones
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- After halving them, slice them on the ‘thin’ side of slicing.
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- Once you have wiped your onion tears. Add 2 Tbls of good Olive Oil (try Colvata) to a medium high heat pan
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- Throw those tear jerking onions into that large pan. Stir the onions around a few times to break them apart.
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- Next, add one tsp of kosher salt.
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- Then add 1/8 cup brown sugar – packed – to the cooking onions.
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- After stirring a few more times, the onions will be coming along nicely. Caramelized onions cannot be rushed, the process takes about 15-20 minutes. Be patient and keep your eye on them.
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- Next I use a Trader Joe’s pie crust. You can find them in the freezer section. The crust needs to be at room temperature, so let it get nice and cozy on that counter before it’s introduce to the rest of the party.
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- Now while the onions are caramelizing, toss the feta cheese into a mixer.
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- Then the unsalted Butter
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- And finally the sour cream. (use the good fatty kind, not a light or fat free version, it’s a party here friends – live LARGE)
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- Mix all three together, so they can become good friends.
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- Next crack three eggs.
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- And give that baby another swing around the dance floor. Making sure to scrape down the sides of the bowl and mix again.
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- Finally, throw in one tsp of Salt
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- That looks mighty fine
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- Next, break out a 9″ cake pan
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- Line the pan with Non-Stick aluminum foil (Reynolds Wrap makes one – love the stuff). Make sure the foil sheet is large enough to drape well over the sides of the pan. When the master piece comes out of the oven you want to be able to lift the tart out of the pan by the foil to place the finished tart on your fancy serving dish.
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- Insert the now cozy pie crust. Gently
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- Poke holes in the dough with a fork.
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- Then cover the surface of the dough with more aluminum foil and pie weights. If you do not have pie weights DO NOT USE your necklace that may resemble the pie weights. Use rice – we are trying to weight down the dough while it bakes so the dough cannot lift resembling an Iceland Volcano
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- Bake with the weights and foil for 10 minutes, then remove the foil and bake another 5 uncovered.
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- It should look like this. Flat and golden brown, not too mushy and not too hard.
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- Now add those caramelized onions to the top of the baked crust.
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- This recipe make two, so use half of your caramelized onion for one tart.
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- and then add half of the Feta Cheese mixture. Repeat the layering of onions and cheese with the other baked crust. Pop both of them in the oven and bake for 20 minutes.
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- While the tarts are baking, prepare the fresh thyme. Only use the leaves, with this herb, the stems are woody. Trust me. You will need 1 tsp of leaves.
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- Remove the leaves by holding the sprig with one hand while stripping the leaves off by pulling downward with the other.
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- Fresh out of the oven. The feta cheese topping has set up, it smells divine.
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- Sprinkle the thyme leaves on top, 1/2 tsp for each tart.
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- Remember the foil trick? See how easy the tart can be lifted out of the cake pan to cut and serve at a fancy Sommelier Party.
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- The Carmelized Onion Tarts with Feta Cheese are ready for pick up.
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- I found these while shopping for Ms. Allyson’s ingredients (see below for the entire recipe) She loves them and I thought it would be a nice little surprise for her.
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- A note with reheating instructions is included. This tart can be served warm or at room temp.
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- Mission Accomplished.
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- Just trying to keep it real. Now where did the help go?
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- “Daphney… Daphney”
Feta and Carmelized Onion Tart
Author: Kathleen
Recipe type: Appetizer
Ingredients
- 2 Store bought pie crust, Trader Joe's Please.
- 3 onions (about 1½ pounds total)
- 2 tablespoons olive oil
- pie weights or raw rice for weighting dough
- 12 ounces crumbled feta cheese
- 1 stick (1/2 cup) unsalted butter, softened
- ¾ cup sour cream
- 3 large eggs
- 2 teaspoon fresh thyme leaves
Instructions
- Makes about 32 large or 64 small hors d'oeuvres
- Preparation:
- Thinly slice onions, place in a large skillet coated with olive oil. Cook onions with salt and brown sugar, over medium-high heat. Stirring occasionally, 15 minutes, or until softened.
- While onions are softening, whisk together feta cheese, butter, and sour cream until smooth and whisk in eggs until combined well. Season mixture with salt.
- Preheat oven to 375°F.
- Place the pie dough in a 9" cake pan and prick the bottom of the dough in several places with a fork. Make 1 more tart crust in another tart pan in same manner.
- Line the top of the crusts with foil and fill with pie weights or raw rice. Bake in middle of oven 10 minutes. Carefully remove foil and weights or rice and bake crust until pale golden, about 5 minutes more.
- Spread onions evenly in crusts and pour custard over onions. Bake tarts in middle of oven 20 minutes, or until puffed and golden. Cool tarts in pans on racks (filling will deflate). Sprinkle thyme over custard. Tarts may be made 2 days ahead, cooled completely in pans, and chilled, covered, in pans. Reheat tarts in pans, uncovered, in a 350°F. oven about 15 minutes to crisp crusts.
- Serve tarts warm or at room temperature.
Allyson says
I am the luckiest person in the world! The tart was the STAR of the show! It is sooo delicious – I could eat it for breakfast! You are THE BEST!
Ginell says
Silly Kathleen… Daphney is a diva, she doesn’t do dishes. Dishpan paws is not her style. BTW… the tart looks divine!
Ginell says
BTW…. love Daphney’s “that’s the end folks” picture. Soooo cute!!
Marcy from The Glamorous Life Association says
All I can say is the next party I have I am going to invite you and tell you it is a pot-luck. Specifically an onion and feta pot luck and i will hope you will bring this.
Man those are some awesome photos.
{the site is looking killer too}
kathrasher says
Your welcome Ms. Allyson! Anytime.
kathrasher says
So true that number “1” would sub contract her responsibilities. Next time I’ll depend on the boys
kathrasher says
Thank you my Glamorous friend! I would be in cheeae heaven at a “Caramelized Onion with Feta Cheese” potluck. I think an idea has been born.
jenna says
Yummy! Another one for the recipe book!
Debra Brunner says
I cannot tell you how many RAVES I’ve gotten over this recipe!! It’s DEFINITELY re-post worthy!
Nancy Lindley says
Dear Kathleen,
What a fabulous recipe. I am so sorry that I can’t call you and get one to take to a party, too. That’s what I get for moving away from OC!
Renee Ann says
That looks fabulous!
Sugar and Spice says
Thanks Debra!
Sugar and Spice says
Thanks Nancy. Best wishes.
Sugar and Spice says
Thanks Renee Ann. I wish I could make you one.