Tantalizing White Onion & Tuna Tart
Tantalizing White Onion & Tuna Tart could be just the pescatarian recipe you've been looking for. This recipe serves 6 and costs $2.83 per serving. One portion of this dish contains around 28g of protein, 56g of fat, and a total of 797 calories. If you have eggs, ground mild cheese, onions, and a few other ingredients on hand, you can make it. 2 people have tried and liked this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 56%, this dish is solid. Similar recipes are Grilled Tuna with White Bean and Charred Onion Salad, Tongue Tantalizing Barbecue Pork, and Tim's Tantalizing Thai Salad.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 sheets of ready-made frozen puff pastry, thawed according to instructions
2 generous tbsp butter
3 large white onions, peeled, halved, and sliced thinly
3 large eggs
1 cup cream
salt and freshly ground black pepper to taste
pinch of freshly ground nutmeg
1/2 cup fresh ground mild flavored cheese, such as gruyere, asiago, or mild cheddar
1 lbs of mildly flavored fish fillets, I used wild tuna, cut into 1/2″ thick chunks
Equipment:
dutch oven
whisk
baking pan
pie form
rolling pin
oven
Cooking instruction summary:
Cut fish into 1/2 thick slices (if its not already). Sprinkle salt and fresh ground black pepper liberally all over the fish, and set aside. Melt butter in a Dutch oven over medium heat Add the onions and saute for a few minutes, until they become translucent. Be sure not to brown them in any way. reduce heat to very low, cover the Dutch oven tightly, and cook onions for about 20 minutes, stirring once or twice to prevent browning. Onions should be fully flavored, lightly yellow, but not brown, and most of the onion juices should be gone. If this state isnt reached in 20 minutes, cover and cook longer, checking every 5 minutes for doneness. Whisk the eggs and cream together Remove onions from heat, add egg and cream mixture and stir very thoroughly, until creamy and uniform. Season with salt and pepper to taste, add nutmeg. Finally, add the cheese and stir gently to distribute. Add paprika if desire. Sprinkle the surface of the table with flour lightly Roll out puff pastry to be slightly larger than the baking pan (I used a 10 pie pan). Line the baking pan with the layer of puff pastry, press it into the sides of the pan to form a pie shell. Pierce the shell all over with the fork Fold out half of the egg and onion mixture into the baking pan Arrange the fish slices over in a single layer, covering the entire surface of the pie Fold out the other half of the egg and onion mixture over the fish layer If you wish to make patterns in the pie, make them at this time. I improvised and used a plastic cap of a water bottle to cut out incomplete circles in the crust. While baking, the circles puffed out and shrunk, creating little peek-a-boo openings in the pie. Carefully transfer the top pie crust onto the top of the pie. Stretch out if necessary to distribute your patterns nicely. Using a rolling pin, press the pie crusts together to the rim of the baking pan, thus cutting the extras off without stretching the crusts. Bake for about 30 minutes at 425F, or until the egg and onion mixture is set in the middle, and pie crust is golden and flaky.
Step by step:
1. Cut fish into 1/2 thick slices (if its not already).
2. Sprinkle salt and fresh ground black pepper liberally all over the fish, and set aside.
3. Melt butter in a Dutch oven over medium heat
4. Add the onions and saute for a few minutes, until they become translucent. Be sure not to brown them in any way.
5. reduce heat to very low, cover the Dutch oven tightly, and cook onions for about 20 minutes, stirring once or twice to prevent browning. Onions should be fully flavored, lightly yellow, but not brown, and most of the onion juices should be gone. If this state isnt reached in 20 minutes, cover and cook longer, checking every 5 minutes for doneness.
6. Whisk the eggs and cream together
7. Remove onions from heat, add egg and cream mixture and stir very thoroughly, until creamy and uniform.
8. Season with salt and pepper to taste, add nutmeg.
9. Finally, add the cheese and stir gently to distribute.
10. Add paprika if desire.
11. Sprinkle the surface of the table with flour lightly
12. Roll out puff pastry to be slightly larger than the baking pan (I used a 10 pie pan).
13. Line the baking pan with the layer of puff pastry, press it into the sides of the pan to form a pie shell.
14. Pierce the shell all over with the fork
15. Fold out half of the egg and onion mixture into the baking pan
16. Arrange the fish slices over in a single layer, covering the entire surface of the pie
17. Fold out the other half of the egg and onion mixture over the fish layer
18. If you wish to make patterns in the pie, make them at this time. I improvised and used a plastic cap of a water bottle to cut out incomplete circles in the crust. While baking, the circles puffed out and shrunk, creating little peek-a-boo openings in the pie.
19. Carefully transfer the top pie crust onto the top of the pie. Stretch out if necessary to distribute your patterns nicely.
20. Using a rolling pin, press the pie crusts together to the rim of the baking pan, thus cutting the extras off without stretching the crusts.
21. Bake for about 30 minutes at 425F, or until the egg and onion mixture is set in the middle, and pie crust is golden and flaky.
Nutrition Information:
covered percent of daily need
