Help Needed with Onion Tart

[sandy-in-baltimore]

I have never made an Onion Tart before. Is there any reason why I can't make this ahead of time and keep n the freezer til I am ready to use? then....Bake from Frozen or Thaw? I am inclines to bake from Frozen. TIA

* Exported from MasterCook *

Caramelized Onion, Garlic & Gruyere Cheese Tart

Categories : Appetizers

Amount Measure Ingredient -- Preparation Method

2 Tablespoons Olive Oil2 1/2 Pounds Onions -- sliced

10 Large Cloves Garlic -- chopped

1 large Sprig Fresh Thyme or 1/4 Teaspoon Dried

Thyme

1 Bay Leaf

1/2 Cup Dry White Wine

1 Cup Gruyre Cheese -- packed shredded (About 4 ounces )

Preheat the oven to 400 °

Roll out dough on a floured surface to a 12-inch round.

Roll up dough on rolling pin, and transfer it to a 9-inch tart pan with a removable bottom.

Press dough into pan and trim the edges.

Poke some holes in the dough with a fork. Freeze for 15 minutes.

Line crust with foil and fill with beans or pie weights.

Bake until set.

Remove foil and weights.

Continue baking until crust is golden brown, piercing with a fork if crust bubbles, about 15 minutes longer.

Transfer to a rack, and cool completely.

Heat oil in a large heavy skillet over medium heat.

Add onion, garlic, thyme and bay leaf and cook until onions brown and mixture is jam-like, stirring occasionally, about 50 minutes.

Add wine; stir until all liquid evaporates, about 5 minutes.

Season with salt and pepper.

Cool.

Preheat oven to 400.

Remove thyme sprig and bay leaf from filling.

Stir in the cheese

Transfer filling to crust.

Bake until filling is brown, about 20 minutes. Remove pan sides from tart. Serve warm or at room temperature.

Remove pan sides from tart.

Serve warm or at room temperature.

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NOTE:

(Crust and filling can be made 6 hours ahead. Cover separately; let stand at room temperature.)

 

[CathyZ]

Sandy, the final product might be soggy. If you must freeze, I would say

freeze the shell and the onion mix separately and bake when you are ready to use it. I don't know how the caramelized onion mixture will hold up to freezing-might turn watery...personally, for this recipe, I would not try freezing ahead of time. Maybe others have an insight I don't have about it though.

 

[rvb]

if you have time before this gets put out for real...

do one ahead of time and try first.

 

[durward]

We did an onion tart at a J&W class using puff pastry dough.

Even the recipe you posted is so quick I can't see the advantage in freezing it. I agree with Cathy that the onions may get watery and would surely "sog" up the crust.
Usint the puff pastry we prebaked the crust a little, filled with caramelized oniona and Roquefort and then baked until golden and cheese melted. Good stuff.

 

[sandy-in-baltimore]

Thanks for the ideas

If this was the only appetizer I was serving, I agree I could do it at the time I was serving, but it is one of four appetizers and I just don't do well doing things at the last minute, especially for 12 or 14 people. I think I will go wiht CathyZ's suggestion....freeze the onions and the crust separately. When I thaw the onions, if they look too watery, I will drain them some. Thanks again.