Caramelized Onion And Goat Cheese Tarts 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.

CARAMELIZED ONION AND GOAT CHEESE TARTS

Steps:

• Preheat oven to 450°F. and butter a baking sheet. Cut onion into very thin slices. In a heavy skillet heat butter over moderately high heat until foam subsides and sauté onion, stirring occasionally, until golden. Add water and deglaze skillet, scraping up any brown bits and cooking until water is evaporated. Stir in thyme and cook mixture until onion is deep golden.
• While onion is cooking, cutting lengthwise along a fold line, cut off one third of pastry sheet, about 10 by 3 inches, and reserve remaining pastry for another use. Halve pastry strip crosswise and transfer pieces to baking sheet. Prick pastry all over with a fork and bake in middle of oven until deep golden, about 12 minutes. Transfer a pastry piece with a spatula to each of 2 plates and immediately press down centers to form an indentation for goat cheese and onion. Spread goat cheese in middle of pastry pieces and top with caramelized onion.
• Garnish tarts with fresh thyme sprigs and serve immediately.

CARAMELIZED ONION AND GOAT CHEESE TART

Steps:

• 1. Preheat oven to 425 degrees F. Thaw puff pastry in the refrigerator for 1-2 hours.
• 2. Dice bacon.
• 3. Render in a pan until crispy.
• 4. Remove from pan and drain on a paper towel.
• 5. Cut onions into slices.
• 6. Melt butter in a large skillet.
• 7. Add onions. Cook on medium heat, stirring occasionally for approximately 30 minutes to caramelize.
• 8. Add the fresh thyme at the end of cooking. Salt and pepper to taste.
• 9. Once caramelized, remove from heat and let cool.
• 10. Flour a working surface.
• 11. Gently roll out puff pastry into a 10"-12" circle then transfer to an ungreased baking sheet.
• 12. Spread the caramelized onions onto the puff pastry in an even layer, approximately 1" from the edge of the circle.
• 13. Crumble the goat cheese and distribute evenly over the onions.
• 14. Sprinkle the bacon over the goat cheese.
• 15. Fold the edge of the puff pastry over the edge as you desire.
• 16. Bake at 425 for 15-20 minutes or until the edges of the puff pastry are golden brown and the onions/cheese are bubbly.
• 17. Cut into wedges and serve.