Savory Onion Tart

 Savory Onion Tart

    Last week I invited my friend to lunch on Sunday, at my house. I provided this onion tart, garden salad with the Lime French Dressing (Week 44 of Fifty Two In Twenty Two) and hot croissants. I believe this was the first time I'd made a tart. It was easy to make and turned out great, even though I used the whole small bottle of Italian dressing. The recipe calls for two large onions, thinly sliced and I didn't think the onions I'd bought were huge, but I ended up with way too much onion. That was a blessing in disguise, because I just at the extra onion in other meals. This onion tart recipe is in Wish-Bone Dressing's May 17, 1988 "Favorite Recipes: Wish-Bone Salads Plus Much More" recipe booklet. I really liked this recipe and got compliments from my friend and others I gave samples to. I will definitely make this again. Notes in Italics.

Ingredients:

Pastry for 9-inch single-crust pie: (See below picture)

1/4 cup Wish-Bone Italian dressing

2 tablespoons butter or margarine

2 large onions, thinly sliced

1 cup shredded Fontina or Gruyere cheese (about 4 oz) (I used Gruyere)

2 eggs

1/2 whipping or heavy cream

2 teaspoons fresh sage leaves, finely chopped (I used 1 teaspoon)

1 teaspoon dried marjoram leaves (I used 1 teaspoon Italian seasoning, because I didn't have just marjoram)

Directions:

Pre-heat oven to 425 degrees.  Roll out your crust into a 10-inch circle and press into a 9-inch tart pan. Crimp edges. Pierce the bottom and sides of the crust and bake for 8 minutes or until lightly golden. Remove and cool completely. While your crust is baking, heat Italian dressing with butter and onions over medium heat. Stir occasionally for about 15 minutes until the onions are tender. Sprinkle your shredded cheese over the bottom of your tart shell, followed by the onion mixture. In a small bowl, beat eggs, cream and seasonings. Pour the egg mixture over the mixture in your tart shell. Bake for 35 minutes or until golden. I garnished my tart with fresh basil leaves. Cut into wedges and serve with a nice salad and rolls. Makes 8 servings. 

Savory Onion Tart

Savory Onion Tart and Garden Salad with Lime French Dressing

                                        

            

Week 11 - Green Peppers, Roman Style (Peperoni a Pomodori)

 Green Peppers, Roman Style (Peperoni e Pomodori)

Recipe 11 - 52 in 2022

Side Dish #2

    This recipe comes from Better Homes & Gardens - Meals with a Foreign Flair, published in 1963. I think this cookbook is interesting, because it feels to me like the early 1960s is when the basic, American housewives and their families started experimenting with foods from other cultures. I personally love trying foods from different cultures and I enjoyed looking through this book for a recipe. I've made Italian food before; I've just never made a dish with the main ingredient being green peppers. The recipe calls for only 1 teaspoon of basil, but a little more would be fine also. It was pretty easy to make and would be tasty with a side of or on top of your favorite pasta and chicken or beef. I didn't have pasta ready to make, but I did have some leftover sirloin steak, cooked to medium rare, so I just had a simple dinner of the peppers and the steak. You could have this as a meal, just with garlic bread.  

    I thought this sauce was good and it would work with other vegetables as well. Maybe some sliced zucchini or yellow squash, or maybe even served as sauce on spaghetti squash. I liked this with the green peppers, but would be interested in trying it with zucchini or yellow squash. Whatever you decide, green peppers or substituting zucchini or spaghetti squash, I hope you enjoy this side dish.  

Ingredients:

1/2 cup thinly slice onion

2 cloves, garlic, minced (I used 3 cloves)

1/4 cup olive oil (I forgot I bought olive oil and used canola)

2 cups stewed tomatoes

2 teaspoons sugar

1 teaspoon salt

Dash pepper (I used about 1/8 teaspoon)

1/2 teaspoon basil

4 to 5 large green peppers, cut in strips, 3/4 inch wide (4 cups) (I used 5 peppers)

Directions:

Cook onion and garlic in 1 tablespoon oil in a large skillet until tender; add tomatoes and seasonings. Simmer uncovered for 20 minutes. In a separate large skillet, cook peppers in the remaining oil, turning often, until crisp-tender. The original directions say to "Remove to warm dish; season. Pour sauce over." However, I simply used a large pair of tongs to move the peppers into the skillet with the sauce and combined.  Serve with parmesan cheese and red chili flakes. Serves 5 to 6. 

Green Peppers, Roman Style (Peperoni a Pomodoi)

Green Peppers, Roman Style (Peperoni a Pomodoi)
with Parmesan Cheese