Caramelized Onion Goat Cheese Tart With Fried Sage Recipes

GOAT CHEESE AND CARAMELIZED ONION TARTS

Steps:

• Cut thawed puff pastry into six 3- to 4-inch rounds using a cookie cutter. Roll edges of each pastry slightly to form 6 small tarts. Set aside.
• Heat olive oil in a skillet over medium-high heat; stir in sweet onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bring 1/3 cup balsamic vinegar to a boil in a saucepan. Reduce heat and let simmer until thickened, 5 to 10 minutes. Stir in 2 tablespoons balsamic vinegar and brown sugar. Remove from heat and set aside.
• Divide cooked onions between the 6 tart shells and place on a baking sheet. Sprinkle goat cheese evenly on top of each tart.
• Bake in the preheated oven for 7 minutes. Remove from the oven and drizzle each with balsamic vinegar reduction.
• Return tarts to the oven and continue to bake until cheese is bubbly and tarts are golden brown, about 8 minutes more.

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.

ONION AND SAGE TARTS

Steps:

• 1. Caramelizing the onions. Peel the onions and cut them in half from root to tip. Cut out the dense core at the root end and slice the onions 1/4 inch thick, again from root end to tip. Cook the bacon, stirring often, in a large (4-quart) saucepan over medium heat until almost crisp. Add the onions, sugar, and salt, and cook, stirring often until they cook down by two-thirds, about 10 minutes. Add 2 teaspoons vinegar, reduce the heat to medium-low, and continue to cook until the onions are an even golden brown and softened to a marmalade consistency, 15 to 30 minutes, depending on the onions. Stir often and scrape up any brown bits clinging to the bottom of the pan. The onions need almost constant stirring near the end to prevent them from sticking and burning. They'll let you know they need attention by giving off a sizzling sound. Stir in the sage, allow them to cool slightly, then taste and season with black pepper and additional salt if needed. If the onions seem overly sweet, stir in another teaspoon of vinegar. (The onions can be caramelized up to 2 days ahead and store covered in the refrigerator.)
• 2. Filling and baking. Preheat the oven to 350°F. Stir the cream and egg into the caramelized onions until thoroughly combined. Divide the filling among the tart shells and spread it evenly with the back of a spoon. Bake in the upper third of the oven until the filling is set, about 15 minutes. The filling should still be soft but not runny. Let cool slightly, then transfer the tarts to a cutting board using a large spatula. Cut each into 8 wedges with the downward pressure of a sharp chef's knife. Serve warm or at room temperature.
• Variations
• For large tarts, prebake 2 10-inch Free-Form Tart Shells. Divide the onion mixture between them and bake the tarts until the filling is set in the center, 20 to 25 minutes. Using a large spatula, transfer them to a cutting board and cut each into 12 wedges.
• Herb Substitutions
• In place of sage, use an equal amount of finely chopped rosemary, marjoram, savory, English thyme, or lemon thyme.

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.

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.

CARAMELIZED ONION & GOAT CHEESE TART WITH FRIED SAGE RECIPE

Steps:

• Preheat oven to 400. In a large pot, heat butter on medium high. Add about half the onions and cook for 5 minutes. Add remaining onions and season generously with salt and pepper. Stirring occasionally to break up the rings and prevent burning, cook for about 10 minutes, until there is some browning at the bottom of the pan. Add wine, scraping up any browned bits. Reduce heat to medium low and remove puff pastry from the freezer to thaw. Cook the onions for about 30 minutes more, stirring every few minutes, until they are fully caramelized. Look for a rich brown colour and an almost sticky consistency. On a lightly floured surface, roll each sheet of dough into a 10 " by 10 " square. Lightly score them with a fork several times, leaving about a 1 inch border around the edges. Whisk the egg with a tsp of water to create an egg wash and brush it around the 1 inch border. Transfer the dough to parchment paper lined baking sheets. Divide the onions between the two sheets of dough, spreading them out evenly but leave the 1 inch borders. Dot each tart with 9 tsp of goat cheese. Bake until the dough is puffed and golden, about 20 minutes. In the meantime, heat the olive oil in a small saucepan until smoking. Working in batches of a few leaves at a time, fry the sage for about 15 seconds until the leaves start to brown. Use tongs to transfer to a paper towel lined plate to drain the excess oil. Top the finished tarts with fried sage leaves. Makes 2 tarts, about 8 appetizer portions or 4 entree portions.