Skip to main content

Sun-Dried Tomato and Onion Tart~ Baking Partner's Challenge#6



Sun-Dried Tomato and Onion Tart

For this months baking challenge Swathi put forward the suggestion  to makes PIES. I love pies and tarts and was so excited with the theme.There were four recipes to select from~ two sweet pies and two savory tarts. I wanted to try savory tarts for some time. So I choose the Sun-dried tomato and onion tarts suggested by Samantha. Tamy suggested a beautiful recipe of an up-side down pie. I wanted to try that one too but was short of time. So will try that some other time.  This recipe suggested by Samantha was quick and easy. I reduced the recipe into half and made only with one pastry sheet.It has layers of flavors which blend well with the cheese. The cheesy center with caramelized onions and sun-dried tomatoes  together with a crispy and buttery crust tastes wonderful.Thanks Samantha for suggesting this recipe.


Ingredients

Thawed puff pastry- 1 sheet
Olive oil- 1 tbs
Sliced shallots/onions- 1 cup
sprigs thyme-3 springs
Salt-to taste
Dijon mustard- 3/4 tsp
Heavy cream- 1tsp
Grated Gruyère- 1/2 cup
Sun-dried tomatoes, roughly chopped- 3 tbs

Directions

Preheat oven to 400 degrees. Place puff pastry sheet on on a baking tray.
Prick surface with a fork, leaving a ½-inch border untouched. Bake until pastry bottom is lightly browned, about 10 minutes. Transfer to a rack to cool.

Meanwhile thinly slice onions. Set a large saute pan over medium heat. Swirl in oil and add onions,thyme and a pinch of salt. Cook, stirring occasionally, until onions turn golden and sweet, about 15minutes. Season with salt.

In a small bowl, mix mustard with cream. Once pastry is slightly cool, return it to baking tray and spread mustard-cream sauce over top, leaving ½-inch border untouched. Scatter half of cheese over sauce and top with onions. Add remaining cheese and tomatoes over top.

Return tray to oven and bake until cheese melts and browns in spots, about 15 minutes.

Try this
Hope you will all enjoy!

Comments

  1. Looks super inviting chechi, love the combinations

    ReplyDelete
  2. Perfect for snack... Looks inviting

    ReplyDelete
  3. So wish it was easy to get puff pastry here too!! Love your attempt..super yum

    ReplyDelete
  4. Am drooling over here..looks inviting!!

    ReplyDelete
  5. Looks delicious dear..Nice delectable clicks!! :)

    ReplyDelete
  6. Nice presentation...very adorable snack indeed..

    ReplyDelete
  7. Delicious onion tart suja you did very well. Nidhi loves puff pastry I will try some time.

    ReplyDelete
  8. Simply too good, onions and sun dried tomatoes, excellent combo..

    ReplyDelete
  9. Delicious and perfectly made tart dear..

    ReplyDelete
  10. Tart looks extremely flaky and aromatic, love to have a slice.

    ReplyDelete
  11. Perfect looking slice,wish I could grab that slice..Yummmy!!I too wished to try this,will try sometime.. :)
    Join EP event-Nutmeg OR Parsley @ Chef Mireille's Global Creations

    ReplyDelete
  12. Beautifully done! Ours look so similar. In fact I used the same Sundried tomatoes! Love your simple presentation :)

    ReplyDelete
  13. Beautiful tart, well made, so tempting!!!

    ReplyDelete
  14. Looks very yummy sun dried tomato and onion tarts........ Too good.

    ReplyDelete
  15. this looks too good Suja..wish I can grap that plate now.. i am feeling super hungry now..nicely done..

    ReplyDelete
  16. Your tart looks perfect, Suja! Made this too...and I loved it!

    ReplyDelete
  17. Suja your second photo looks awesome, looks like a show piece, beautiful, I too made the savoury tart and enjoyed it.., lovely clicks...

    ReplyDelete
  18. Very healthy tart dear. Well done.

    ReplyDelete
  19. Thanks all for stopping by and for the sweet comments :)

    ReplyDelete
  20. Suja this is awesome. Love the pics.

    ReplyDelete
  21. lovelyyyyyyyyyyyyy looks so good

    ReplyDelete
  22. That looks so perfect, flakky and yum....

    ReplyDelete
  23. wow love the dish gud tea time or even lunch

    ReplyDelete
  24. Looks perfect and delicious.Nice clicks

    ReplyDelete
  25. Flaky & perfect bakery style tart!!!
    Prathima Rao
    Prats Cornr

    ReplyDelete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.




Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..



Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)


Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!

Suja

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala …

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Ingredients

Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
oil 
salt to taste




Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Stuffed Squid

Stuffed Squid
Squid is a unique and yummy sea food delicacy that can be prepared in a variety of ways. Squid rings or fried calamari's is a the most popular and is a great appetizer. Squid is staple in many seafood restaurants. It is also popular street food in several south Asian countries.Squid is enjoyed in the coastal belt of south India especially in Kerala and Tamilnadu.In Kerala squid is known as koonthal or Kanava.

Squid is one of my favorite sea foods-roast squid, deep fried,stir fried or squid curry-I love them all.Squid has a mild flavor and gentle sweetness and marries well to any flavor and taste of your choice. Squid can be stuffed before roasting or frying,its tubular body called mantle is great for stuffing. You can get creative with the stuffing- use prawns,fish,pork, cheese, bread crumbs,olives,rice or anything of your choice.

Today's recipe is a stuffed squid with spicy prawn filling.The dish is inspired by a similar preparation from the book Classic H…

Kerala Fish Curry ( Mulaku Curry)

Kerala's Red Fish Curry or the Mulaku Charu is hot and spicy fish curry. Its rich color is from Kashmiri chilly powder which is less spicy when compared to regular chilly powder.

Fish curry and rice or fish curry and kappa pukku is the absolute comfort food for every malayali. The state is blessed  with long coast line, backwaters and lake and Keralites are great fish eaters. Red fish curry tastes awesome and you can find this type of fish curry everywhere-in  homes, restaurants,toddy shops or boat houses for tourists. Even though this curry is staple for the malayalis, you will still find a lot of regional variation to this recipe. Each region and each home has its own adaption of fish curry.

The tamarind used in this recipe is Kudampuli/ Gambooge/Malabar tamarind. You can find this in abundance in Central and North Kerala. This souring agent has lots of medicinal value and helps aid digestion.
Malayalis love adding coconut to every dish, but this curry is an exception. But it…

Nadan Vaala Meen Curry/BeltFish Curry

Nadan Vaala Meen Curry
This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it.

Ingredients Vaala meen- 1 kg
Pearl onion- 2 cup (roughly chopped)
Dry Kashmiri red chilly-12-15
Coconut grated- 1 cup
Thondan mulaku/banana peppers-2
Ginger- 1/2 inch thick
Muringakka/drumstick- 10-12 pieces
Kudampuli/Malabar Tamarind- 3 pieces
(or tamarind lemon sized ball)
Turmeric powder-a pinch
Mustard- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Curry leaves- 1 spring
oil and salt to taste



Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/ Malabar tamarind in 1/2 cup wa…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.


Ingredients
Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil


Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …