Didn't know whether to post a review for this as I only used the filling, with ready made pastry. But the filling was delicious,I'm sure it would be even more so with the pastry from the recipe!
Nice, even flavors. Wouldn't overpower anything else. I might consider a bit of something (more cayenne?) to add a bit of a bite. Very mild. Thanks!
I can't believe I never reviewed this! I've made it MANY times and we just LOVE it! The pastry is different and delicious, and converts well to gluten free with the substitution of a gluten free flour mix. We are sweet onion fanatics, so when it's sweet onion season I pull out this recipe and use it over and over until the sweet onions are gone! This year we're growing our own sweet onions - I can't WAIT for them to be ready to be made into tarts! Thanks for a terrific recipe!
I baked these as tartlettes in individual muffin tins. Replaced the cheddar cheese with gorgonzola and added a bit of fresh parsley and fresh chives to the egg mixture. For the onion I used a Vidalia from Georgia and added a pinch of sugar to help in carmelizing. We loved the carmelized onions! I went crazy with the cheese and added perhaps a bit too much to the crust. But we love cheese so it was really no problem. It just wasn't as flaky. My goof! Served these tarts on a bed of lightly sauteed mix of greens; turnip, mustard, spinach and collard with pasta on the side. I was relieved that I didn't have to go out and buy a special pan to make these tarts. Thanks for sharing a yummy recipe! CG
Served this room temperature as an appetizer. Everyone loved it even my guests who didn't like onions. I liked the fact that it could be served either hot or cold. I am sure I will make this again. That wonderful crust--well I re-rolled the scraps, rolled it up jelly roll fasion, sliced into small circles and cooked them in the toaster oven. Wonderful little nibblers while I prepared dinner!
I agree that the crust is delicious, but what we really liked was the carmelized onion filling-- so incredibly sweet. I think these would be especially nice as a starter course, perhaps done individually in a muffin tin. Thanks for posting!
Very delicious! The crust was outsstanding - tender and flaky with a great taste. I liked brushing the partially cooked pastry with egg to keep the filling from making the crust soggy - it worked! I followed the recipe exactly, and the tart turned our perfectly! I will be making this again and also using the crust recipe for many other recipes. Thanks Pets...great recipe!