Comments on: Onion Tart

By: Caroline Ryan

Caroline Ryan — Sat, 01 Jun 2024 12:33:37 +0000

I loved reading the introduction to the recipe! I can’t tell you the number of times that I have spent the day baking for church or neighbors only to look at the clock and realize that there is nothing for dinner!
I have had many a fast food meal for dinner after spending the day in the kitchen

By: Michele

Michele — Tue, 13 Jan 2015 20:43:24 +0000

I made petit versions of these little gems the other night for hors d’oevres, and they just might be the single most wonderfully decadent little bite I’ve ever had the pleasure of tasting (and serving). They’re absolutely brilliant! Thank you!

By: jami

jami — Mon, 25 Nov 2013 06:06:23 +0000

I just made these in mini muffin tins and used shallots (they were closer in size). However, some of mine puffed up REALLY high. I’m wondering if I didn’t roll my puff pastry thin enough? I used homemade puff pastry. How thin should I have rolled it?

Thanks for the delicious recipe!

By: Roo

Roo — Sun, 20 Oct 2013 17:27:37 +0000

Just made these for my book club. I did them in a mini cupcake tin. So I had to adapt things a little but they smelled delicious and they were delicious! I cut the olive and tomato smaller, put pieces of onion instead of an entire slice. Worked great. My only problem was my cutter should have been larger. Next time! The best part I assembled ahead of time and stuck in the oven about 15 minutes before everyone was to arrived. They took about 18 minutes.

By: Radhika

Radhika — Mon, 10 Jun 2013 11:41:22 +0000

That looks so good! Drooling!
R

By: Carla @ Gluten Free Recipe Box

Carla @ Gluten Free Recipe Box — Mon, 10 Jun 2013 02:22:06 +0000

These look so delicious! Yum! Now that I developed a flaky gluten-free croissant recipe, I’ll have to give these a go. Thanks for sharing!

By: paola

paola — Sat, 08 Jun 2013 11:40:56 +0000

squisite ma senza cipolla, buon w.e.

By: Needful Things

Needful Things — Sat, 08 Jun 2013 07:41:13 +0000

These are just so beautiful.
I can relate very well to the scenario at your house – I often cook hurried and uninspired meals because I’m juggling so many things all day long. In order to push myself into widening my repertoire I tried doing ‘theme weeks’ for a month or so: for any given week all I will make is food from one specific cuisine. It wasn’t sustainable beyond a month for various reasons but think of all the fun it can be. I’m going to go back to it this summer.

By: Kelli

Kelli — Sat, 08 Jun 2013 07:36:06 +0000

Brilliant.

By: Nana Pat

Nana Pat — Sat, 08 Jun 2013 02:37:30 +0000

What a great idea. I could make these and impress people.