Free Recipe Provencal Onion And Herb Tart
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Provencal Onion And Herb Tart Recipe
5 c Red and white pearl onions
1 tb Olive oil
1/4 tb Kosher salt
1/4 c Dry white wine
1 Pate Brisee tart shell;
-pre-baked
1/2 c Freshly-grated Parmesan
2 ts Fresh thyme
Provencal Onion And Herb Tart Preparation
In a large saucepan, blanch the onions in boiling water for 5 minutes. Remove the onions from the water, peel, and set aside. Warm the olive oil over high heat in a large saute pan. Add the onions, sprinkle onions with salt, and saute over high heat for 7 minutes. Add wine, and continue to cook until the onions are very tender. Remove from heat. Sprinkle the tart shell with the grated Parmesan; reserve 1 tablespoon for later use. Arrange the onions on top of the cheese, and sprinkle onions with reserved Parmesan. Serve immediately. Source: Martha Stewart”s 1996 Holiday Special S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Yield: 1 tart Per serving: 161 Calories (kcal); 14g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1413mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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