Tantalizing White Onion & Tuna Tart

Health score
12%
Tantalizing White Onion & Tuna Tart
45 min.
6
797kcal
18.29%sweetness
19.56%saltiness
3.1%sourness
1.73%bitterness
11.49%savoriness
100%fattiness
0%spiciness

Ingredients

  • sheets puff pastry frozen thawed
  • tbsp butter generous
  • large onion white peeled halved sliced
  • large eggs 
  • cup cup heavy whipping cream 
  • servings pepper black freshly ground to taste
  • pinch nutmeg freshly ground
  • 0.5 cup mild cheddar cheese fresh such as gruyere, asiago, or mild cheddar flavored
  • lbs fish fillet wild thick cut into 1/2″ chunks flavored

Equipment

  • oven
  • whisk
  • baking pan
  • rolling pin
  • dutch oven
  • pie form

Directions

  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 Facts

Calories797kcal
Protein14.2%
Fat63.11%
Carbs22.69%

Properties

Glycemic Index
43.67
Glycemic Load
21.6
Inflammation Score
-8
Nutrition Score
21.048260869565%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
3.76mg
Kaempferol
0.49mg
Myricetin
0.02mg
Quercetin
15.23mg

Taste

Sweetness:
18.29%
Saltiness:
19.56%
Sourness:
3.1%
Bitterness:
1.73%
Savoriness:
11.49%
Fattiness:
100%
Spiciness:
0%

Nutrients percent of daily need

Calories:796.66kcal
39.83%
Fat:56.28g
86.58%
Saturated Fat:22.54g
140.88%
Carbohydrates:45.52g
15.17%
Net Carbohydrates:42.96g
15.62%
Sugar:5.12g
5.69%
Cholesterol:195.22mg
65.07%
Sodium:383.94mg
16.69%
Protein:28.5g
57%
Selenium:63.32µg
90.46%
Vitamin B3:6.5mg
32.48%
Phosphorus:316.55mg
31.66%
Vitamin B2:0.53mg
31.25%
Folate:111.69µg
27.92%
Vitamin B1:0.41mg
27.47%
Manganese:0.55mg
27.46%
Vitamin B12:1.59µg
26.47%
Vitamin D:3.53µg
23.56%
Vitamin A:933.77IU
18.68%
Iron:3.18mg
17.66%
Vitamin K:16.57µg
15.78%
Vitamin B6:0.29mg
14.66%
Calcium:141.62mg
14.16%
Potassium:470.11mg
13.43%
Magnesium:49.87mg
12.47%
Zinc:1.58mg
10.55%
Vitamin E:1.57mg
10.45%
Copper:0.21mg
10.38%
Fiber:2.56g
10.24%
Vitamin B5:0.99mg
9.9%
Vitamin C:5.79mg
7.02%
Source:Foodista