{"id":7382,"date":"2019-04-09T10:31:55","date_gmt":"2019-04-09T16:31:55","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=7382"},"modified":"2023-06-01T16:29:35","modified_gmt":"2023-06-01T22:29:35","slug":"onion-tarts-by-lisa-pretty","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/onion-tarts-by-lisa-pretty.html","title":{"rendered":"Onion Tarts by Lisa Pretty"},"content":{"rendered":"<p><em>Slowly cooking sweet onions until golden creates a sophisticated filling between the flaky puff pastry crust and the smooth Gruy\u00e8re and Parmesan cheese topping.\u00a0 A splash of balsamic vinegar is a great finishing touch.\u00a0 Think about\u00a0doubling the recipe because a box of puff pastry has two sheets and you could freeze one tart.<\/em><\/p>\n<p><b>Ingredients:<\/b><\/p>\n<ul>\n<li>2 Tab vegetable oil<\/li>\n<li>1 large sweet onion, thinly sliced<\/li>\n<li>2 Tab flour<\/li>\n<li>1\/2 of a 17.3-ounce package puff pastry sheets, thawed overnight in the fridge<\/li>\n<li>1 1\/2 cup shredded Gruy\u00e8re cheese or Swiss cheese (about 6 ounces)<\/li>\n<li>1\/2 lb bacon, diced and cooked<\/li>\n<li>1 Tab chives, chopped<\/li>\n<li>balsamic vinegar (optional)<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Heat the oven to 400\u00b0.<\/li>\n<li>Line a baking sheet with parchment paper.<\/li>\n<li>Heat the oil in a 12-inch skillet over medium heat.<\/li>\n<li>Add the onion and cook for 15 minutes or until well browned, stirring often.<\/li>\n<li>Remove the skillet from the heat and let cool to room temperature.<\/li>\n<li>Sprinkle the work surface with flour.<\/li>\n<li>Unfold the pastry sheet on the work surface.<\/li>\n<li>Roll the pastry sheet into a 12-inch square. Place the pastry onto the baking sheet.<\/li>\n<li>Brush the edges of the pastry with water.<\/li>\n<li>Fold over the edges 1\/2 inch on all sides.<\/li>\n<li>Crimp with a fork to form a rim.<\/li>\n<li>Prick the center of the pastry thoroughly with a fork.<\/li>\n<li>Spread the onion mixture on the pastry to the rim.<\/li>\n<li>Sprinkle with bacon, then the cheeses and chives.<\/li>\n<li>Bake for 20 minutes or until the pastry is golden brown.<\/li>\n<li>Let the pastry cool on the baking sheet on a wire rack for 5 minutes.<\/li>\n<li>Cut into 2&#215;2-inch rectangles.<\/li>\n<li>Serve warm.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0\u00a0<\/strong>12<\/p>\n<p><strong>Source:\u00a0 <\/strong>Based on a recipe from<strong>\u00a0<\/strong>Pretty Smith Winery<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Slowly cooking sweet onions until golden creates a sophisticated filling between the flaky puff pastry crust and the smooth Gruy\u00e8re and Parmesan cheese topping.\u00a0 A splash of balsamic vinegar is a great finishing touch.\u00a0 Think about\u00a0doubling the recipe because a box of puff pastry has two sheets and you could freeze one tart. Ingredients: 2 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/onion-tarts-by-lisa-pretty.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Onion Tarts by Lisa Pretty&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20],"tags":[44],"class_list":["post-7382","post","type-post","status-publish","format-standard","hentry","category-appetizers","tag-koa"],"share_on_mastodon":{"url":"https:\/\/mstdn.social\/@three_star_dave\/110471320454776961","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7382","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=7382"}],"version-history":[{"count":9,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7382\/revisions"}],"predecessor-version":[{"id":9695,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7382\/revisions\/9695"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=7382"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=7382"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=7382"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}