Caramelised Onion Tartlets With Goats Cheese And Thyme Recipes

CARAMELIZED ONION AND GOAT CHEESE TARTS

Steps:

• In a large heavy-bottomed skillet over medium heat, add the oil and butter. When the butter is melted, add the onions, sugar, and salt, to taste. Cook until the onions begin to brown. Adjust the heat to low and cook slowly, turning often, until the onions are golden brown and caramelized, about 10 to 15 minutes. Remove the onions from the heat and set aside to cool.
• Preheat the oven to 375 degrees F.
• In a bowl combine the goat cheese, egg, cream, and thyme. Pour the mixture into a small resealable plastic food storage bag. Snip off a corner of the bag to use it for piping.
• Lay the pie crusts out flat on a clean surface and with a 2 1/2-inch round cutter cut out 12 circles from each crust. Press them into the cups of the mini-muffin tin. Fill each cup 1/2 way with the cooled onions. Pipe the cheese mixture on top of the onions, filling the cups. Bake the tarts until the filling is set, about 15 to 20 minutes. Let the tarts cool slightly, and then remove them from the muffin tin and serve.

CARAMELIZED VIDALIA ONION AND GOAT CHEESE TARTLETS

Steps:

• Place a large nonstick saute pan over medium heat. Add the butter and olive oil to the pan and heat until the butter is melted and the oil is shiny. Add the onions, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Cook, stirring occasionally, until the onions are very soft and golden in color, about 25 minutes. Add the sherry and thyme and cook for 2 minutes more.
• Reduce the heat to low and add the goat cheese, half-and-half and lemon zest and juice. Cook, stirring, until the cheese is melted and incorporated into the caramelized onions, about 3 minutes. Add the chopped tarragon and season with salt and pepper.
• Prepare the tartlet shells according to the package instructions.
• While the filling is still warm, place a heaping tablespoon into each tartlet shell. Drizzle a pea-size drop of honey on each tartlet and top with a tarragon leaf.

CARAMELISED ONION TARTLETS WITH GOATS' CHEESE AND THYME

Steps:

• First make up the pastry. Sift the flour into a large bowl, then add the butter. Take a knife and begin to cut it into the flour until it looks fairly evenly blended, then add the Parmesan, mustard and a pinch of cayenne pepper, plus about 1½ tablespoons cold water to make a smooth dough, before discarding the knife and bringing it together with your fingertips. Then place the dough in a plastic food bag and put it into the fridge to rest for 30 minutes. In the meantime, pre-heat the oven to gas mark 4, 350°F (180°C). After that, roll it out as thinly as possible, use the cutter to stamp out 24 rounds and line the tins with them. (The pastry will stand proud of the rim of the cups to allow for shrinkage.) Then prick the bases and brush with the beaten egg. Now bake on the middle and top shelves of the oven (swapping them over halfway through to ensure even browning) for about 10 minutes, or until the pastry is just cooked through, then cool them on a wire rack. Meanwhile, for the filling, melt the butter in a large frying pan and cook the onions very gently, uncovered and stirring often, for about 30 minutes, or until they have turned a lovely golden brown caramel colour. Then leave to cool and set aside until needed. You can also watch how to chop onions in our Cookery School Video on this page. Now whisk the egg with the cream and mustard in a jug and add some seasoning. Next, spoon a little of the onion mixture into each pastry case, spread it out evenly and pour the egg mixture over. Cut each cheese log into 12 thin slices (wiping the knife between slices to cut more cleanly; the cheese is quite soft, so you may have to reshape a few slices into rounds). Place a slice on the top of each tartlet, then top with a sprig of thyme and a sprinkling of cayenne pepper. Bake for 20 minutes, or until puffy and golden, swapping the tins again halfway through cooking.

CARAMELISED ONION, GOAT CHEESE & THYME TARTS

Steps:

• Pre-heat the oven to 435°F
• Melt half the butter in a saucepan over a medium heat.
• Add the onions and cook for 25-30 minutes until soft and golden. Stir in the sugar, balsamic vinegar, Thyme and Garlic Granules. Leave to cool.
• Melt the remaining butter. Unroll the pastry sheets and cut each one into four. In a patty tin, layer two quarters on top of each other, brushing lightly with butter between the sheets and on top.
• Spoon 1/4 of the onions into the centre and set aside.
• Repeat with the remaining pastry and onions to make 4 tarts. Place a slice of cheese on top of the onions on each tart. Lightly brush the edges of the pastry with butter.
• Chill for 30 minutes. Bake for 15-20 minutes, until the pastry is golden and the cheese is melting. Serve with a few salad leaves.

ONION & GOAT'S CHEESE TARTS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rectangles and place on a baking sheet. Mark a border 1cm in from the edge of the pastry with a sharp knife. Spoon the onions into the middle, smooth then top with the cheese and thyme. Drizzle with oil and bake for 15-20 mins, until the cheese has melted and the pastry has risen and is golden brown.
• For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.