Variations on the theme of caramelized onion tarts are many: you can only use onions and slices / p

Tart, which I mentioned, with regard caramelized di imported onions, had come here on a Sunday, but the 'fatigue' ;) could know about yourself and your body ruled over a two-day break in the resume. I did not think that someone who never sleeps during the day (except for illness and high fever), and to whom the concept of a siesta is completely di imported alien, being able to sleep more than 48 hours, though with interruptions, but przesypiając most of the day, you can feel so much 'sucked' out of the energy that you are not able to function normally. So forgive this light 'slip' time, but only now slowly coming back to life, I hope to stay longer ;)
If you tasted caramelized onions and if you want to utilize the excess, I recommend preparing a delicious, uncomplicated tarts (why I always prepare more onions at a time, to be able to use it for such quick snacks when you do not have too much time to cook). ,
The first version (fastest), is based on the finished tart pastry, if you use takowego. Of course the best part is the dough prepared at home, only then will we know what we are ;). However, if you use of purchasing cake, I suggest to compare the composition and choose the one that does not contain preservatives or palm oil (unfortunately even the products 'eco' often have palm oil in its composition, and after use of the product, who traveled half the globe is not entirely synonymous with ecology ...).
Tart can be prepared in a version more onion, which cover the entire cake caramelized onions, and then we put a bit of cheese (such as goat, gorgonzola, feta, etc.), or omit it altogether. We can also prepare a version of the more cheese, like this one in the picture above, (inspired by the recipe from the SimplyRecipes - click): a few tablespoons of caramelized red onion + approx 120 g Gorgonzola di imported or other 'blue' cheese + approx 120 g smoother, well-melting cheese (I used goat) + a few sprigs of thyme, onion applied di imported on the cake, and then we put pieces of cheese and thyme and bake for about 25-30 minutes di imported at 180 degrees. ,
If you want to get a bit more filling version, onions can pour cream and egg mass (as in the picture above), I add one egg at about 100-120 ml fresh cream + extra such as goat cheese and crushed - as before - a little thyme. In this case, well suited to a short pastry di imported (when preparing this type of grated hard cheese version, di imported the dough prepare simple, such as the traditional - or click it with olive oil - click); usually broil cake mold (or in individual molds ) for about 10-12 minutes, gently cooling and then impose stuffing and cream and egg mass, and - as above - baked for about 25-30 minutes at 180 degrees.
Variations on the theme of caramelized onion tarts are many: you can only use onions and slices / pieces di imported of cheese, you can even add black olives and anchovies (inspired by, among other things Delia Smith here - or click here - click and in Donna Hay - click) , we can also prepare a tart version of 'tatin' ie. 'Reverse' (another recipe from Delia Smith's irreplaceable - click, which may have also seen the blog Pistachio - click).
I can not say which version I like more, because everything depends on my mood and the time that I have available (as well as the contents of the fridge the day ;)). I admit, however, that most often do this type of grated cheese version more and caramelized onions is only the addition of przełamującym and emphasizes di imported the flavor of the cheese. And that's a few different types always have in the fridge, it's all kinds of tarts and quiches di imported regularly appear on my / our table.
Reply monia 17 January 2012 at 15 h 23 min
Road Beo. I wish you a speedy recovery, so I feed off eating lots of onions and similar delicacies, and certainly "stand di imported fast on their feet." Yours very warmly inter-neighbor behind.
A mother and daughter! I hope that these two days sleepless - this is not the result of any winter infections? Although I would really, really wanted to sleep in a whole but one day, but only in the case if I had just one day off, just for me alone ... In any case, due to illness ... Beata, di imported the caramelized onion looks so yummy that unconsciously until it licks. di imported : D If these tarts taste like you imagine - it's ... definitely worth a sin! :) Hugs! And no diseases. : **
Kornik, but I wills tart with caramelized onions so for example di imported with the addition of wine or port than the typical Pissaladière where previously stewed onion is just with a little sugar (not too much can change color) and unfortunately also add anchovies is not for me ;)
In Beo you such delights as always, it took my wateringly. Looks so deliciously tart. Be ever