CARAMELIZED ONION AND GOAT CHEESE TARTS
- 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 & GOAT'S CHEESE TARTS
- 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.
Nutrition Facts : Calories 482 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.44 milligram of sodium
GOAT CHEESE AND CARAMELIZED ONION TARTS
- 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.
Nutrition Facts : Calories 569.2 calories, Carbohydrate 44.7 g, Cholesterol 14.9 mg, Fat 39.1 g, Fiber 1.7 g, Protein 10.4 g, SaturatedFat 12.1 g, Sodium 307.1 mg, Sugar 7 g
GOAT CHEESE AND ONION TARTS
- Make dough:
- Cut butter into bits and in a bowl with a pastry blender or in a food processor blend or pulse together with flour and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with fork or pulsing to incorporate, to form a dough. On a work surface smear dough with heel of hand in 3 or 4 forward motions to make dough easier to work with. Divide dough in half and pat each half into a rectangle, about 6 by 3 inches. Chill rectangles, wrapped separately in plastic wrap, at least 1 hour and up to 1 week.
- Thinly slice onions and in a large skillet cook with salt to taste in oil, covered, over moderate heat, stirring occasionally, 10 minutes, or until softened. Cook onions, uncovered, stirring, until golden and any liquid in skillet is evaporated.
- Preheat oven to 375°F.
- On a lightly floured surface roll out 1 dough rectangle into a 16 x 6-inch rectangle and fit it into a 13 1/2 x 4 x 1-inch tart pan with a removable fluted rim. Roll a rolling pin over pastry to trim it flush with top of rim and prick bottom of shell in several places with a fork. Make 1 more tart shell in another tart pan in same manner.
- Line shells with foil and fill with pie weights or raw rice. Bake shells in middle of oven 10 minutes. Carefully remove foil and weights or rice and bake shells until pale golden, about 5 minutes more.
- While shells are baking, whisk together goat cheese, butter, and sour cream until smooth and whisk in eggs until combined well. Season custard with salt and pepper.
- Spread onions evenly in shells and pour custard over onions. Sprinkle thyme over custard and bake tarts in middle of oven 20 minutes, or until puffed and golden. Cool tarts in pans on racks (filling will deflate). Tarts may be made 2 days ahead, cooled completely in pans, and chilled, covered, in pans. Reheat tarts in pans, uncovered, in a 350°F. oven about 15 minutes to crisp crusts. Remove rims from pans.
- Cut tarts crosswise into 3/4-inch-wide slices to make about 32 hors d'oeuvres and, if desired, halve slices crosswise to make about 64 hors d'oeuvres. Serve tarts warm or at room temperature.
ONION AND GOAT CHEESE TARTLETS
- Preheat oven to 375 degrees F.
- Take a 2 1/2-inch round cookie cutter and cut out 12 rounds from 2 sheets of puff pastry. Take a 12 hole mini muffin pan and place rounds of dough into each hole, pressing gently to form a cup and giving room for the filling. Cover with plastic wrap and keep the prepared pan in the refrigerator or freezer (depends how long until you need it).
- In a skillet add butter and oil. Throw in the onions and cook gently until softened and caramelized, stirring frequently for about 15 to 20 minutes. Once cooked add the scallions and chives. Set aside to cool slightly.
- In a bowl whisk together the egg, cream, and salt. Add the cooked onions to the custard, stirring thoroughly. Pour into the prepared pastry cups with a spoon. Break up the goat cheese and place on top of tarts. Bake for 20 to 25 minutes. Serve.
CARAMELIZED ONION AND GOAT CHEESE TARTS
- 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.
GOAT'S CHEESE, POTATO & ONION TART
This tart is easy to make, looks stunning and tastes wonderful. Best of all, you can make it ahead and reheat from frozen
Provided by Jenny White
Categories Buffet, Lunch, Starter, Supper
Number Of Ingredients 11
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry so it is large enough to fit a deep 23cm loose-bottomed tart tin, then line the tin with the pastry. Chill for 30 mins. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and beans and return the tin to the oven for 5 mins until golden, then remove and set aside. Reduce oven to 180C/fan 160C/gas 4.
- Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 10-15 mins, turning occasionally, until golden and tender. Season if you want to, then add the garlic and thyme leaves, and cook for a further 3 mins. Tip into the pastry case along with the goat's cheese and spread out evenly.
- Whisk the eggs and crème fraîche together, season if you want to, then pour into the pastry case and bake for 30-35 mins until lightly golden brown and just set in the centre. Serve warm, with rocket leaves scattered over if using.
Nutrition Facts : Calories 502 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.08 milligram of sodium
GOAT CHEESE & ONION PASTRIES
A flaky puff pastry crust holds sweet caramelized onions and creamy goat cheese for an easy yet upscale appetizer. The recipe is a must on all our entertaining menus. -Heidi Ellis, Monument, Colorado
Provided by Taste of Home
Yield 1 dozen.
Number Of Ingredients 11
- Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan. Add onions, shallots and sugar to drippings; cook and stir over medium heat until vegetables are golden brown, 15-20 minutes., Add wine, stirring to loosen browned bits from pan. Stir in thyme, garlic and pepper. Cook, uncovered, until liquid is evaporated, 2-3 minutes. Stir in bacon., On a lightly floured surface, unfold puff pastry. Cut into three 9x3-in. rectangles. Transfer to a parchment-lined baking sheet. Brush dough with egg white; top with onion mixture and goat cheese. Bake until golden brown, 16-20 minutes. Cut each rectangle into 4 appetizers. Garnish with additional thyme if desired.
Nutrition Facts : Calories 168 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 186mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
GOAT CHEESE, POTATO AND ONION TART
Goat cheese is a fave of my hubbies, and this tart is perfect for lunch with friends. From Delicious magazine, who sugessts you serve it with fresh rocket (arugula) leaves.
Provided by Ppaperdoll
Yield 6 serving(s)
Number Of Ingredients 10
- Heat oven to 190 degrees Celsius Roll out pastry to fit a deep 23cm loose bottomed tart tin. Wrap pastry carefully around rolling pin and unravel over tart tin. press gently around sides of tin. Chill 30 minutes, then line with greaseproof papter and fill with baking beans. Bake blind 15 minutes. Remove paper and beans and return tin to oven 5 minutes until pastry is golden. Remove tin from oven and set aside. Reduce oven temperature to 180 degrees Celsius.
- Heat butter and oil in a large frying pan and add onions and potato. Cook gently 10-15 minutes, turning every so often until veg is golden and tender. Season to taste, then add garlic and thyme. Cook another 3 minutes. Tip filling into pastry case. Add goat's cheese and spread in an even layer.
- Whisk eggs and creme fraiche together. Season to taste and pour into pastry case. Bake 30-35 minutes until lightly golden brown. You may have to cover edges of pastry with foil half-way through to prevent pastry burning. Tart is done when center is just set. Serve warm.
CARAMELISED ONION, GOAT CHEESE & THYME TARTS
A delicate phyllo shell holds caramelised red onion and melting goats cheese flavoured with thyme and garlic. Perfect as a dinner party appetizer.
Provided by English_Rose
Yield 4 serving(s)
Number Of Ingredients 9
- 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.
Nutrition Facts : Calories 504.8, Fat 41, SaturatedFat 25.5, Cholesterol 97.7, Sodium 568.8, Carbohydrate 15.8, Fiber 1.4, Sugar 6.8, Protein 19.8
GOAT CHEESE, TOMATO, AND CARAMELIZED ONION TART
Inspired by Mediterranean classics such as pissaladiere and focaccia,this tart has a soft, chewy, rosemary-imbued crust. Sweet caramelized onions and roastedtomatoes settle in next to piquant black olives and goat cheese.
Provided by Martha Stewart
Number Of Ingredients 8
- Preheat oven to 425 degrees. Brush an 18-by-12 1/2-inch rimmed baking sheet with oil. Place dough on sheet; press into a rounded rectangle, about 14 by 12 inches.
- Heat 2 tablespoons oil in a mediumskillet over medium-high heat. Add onions and salt. Cook, stirring occasionally,until golden, about 12 minutes; transferto a bowl. Add tomatoes and remaining2tablespoons oil to the skillet. Cover;cook, stirring occasionally, until tomatoes collapse, about 10 minutes.
- Scatter olives, onions, tomatoes, andcheese over dough. Bake until crust isgolden, 25 to 30 minutes. Let cool 10 minutes. Serve, garnished with rosemary.
More about "goat cheese and onion tarts recipes"
GOATS' CHEESE AND ONION TARTS RECIPE - BBC FOOD
Cuisine FrenchCategory Starters & NibblesServings 4
GOAT CHEESE, ONION AND PEAR TART | THE IN FINE BALANCE FOOD BLOG
QUICK CARAMELISED ONION AND GOAT’S CHEESE TART
ONION & GOAT’S CHEESE TARTS - FOODHEAVENMAG.COM
CARAMELISED ONION & GOATS CHEESE TART RECIPE | EASY VEGETARIAN …
EASY AND ELEGANT MINI GOAT’S CHEESE AND CARAMELISED ONION TARTS
CARAMELIZED ONION TART WITH GOAT CHEESE AND THYME - DELISH
TOMATO, GOAT CHEESE, AND CARAMELIZED ONION TART
CARAMELIZED ONION AND GOAT CHEESE TARTLETS RECIPE
GOAT CHEESE TARTLETS RECIPE- ENTERTAINING WITH BETH
CARAMELIZED ONION & GOAT CHEESE TARTS - JULIA'S CUISINE
GOAT’S CHEESE AND ONION PUFF PASTRY TART RECIPE - ALDI
CARAMELISED BALSAMIC AND RED ONION TARTS WITH GOATS' CHEESE
SWEET ONION & GOAT CHEESE TARTS - AROUND MY FAMILY TABLE
CARAMELISED ONION TART WITH GOAT CHEESE - MAJOR HOFF TAKES A WIFE
SWEET ONION AND GOAT CHEESE TARTS WITH THYME RECIPE
CARAMELIZED ONION AND GOAT CHEESE TART WITH THYME
CARAMELIZED ONION AND GOAT CHEESE TARTS - PLAIN.RECIPES
CARAMELIZED ONION AND GOAT CHEESE TART
CARAMELISED ONION AND GOAT CHEESE TART - ANNABEL LANGBEIN – …
ONION AND GOAT CHEESE TARTS - CELEBRATE & DECORATE
CARAMELISED ONION AND GOAT'S CHEESE TARTS - GOODTOKNOW
CARAMELIZED ONION AND GOAT CHEESE TARTS | FOOD CHANNEL
BALSAMIC ONION TART WITH GOAT CHEESE AND THYME
GOAT CHEESE AND ONION TARTS RECIPE | EAT SMARTER USA
SIMON RIMMER’S GOAT’S CHEESE AND ONION TART RECIPE
SIMPLE CARAMELIZED ONION AND GOAT CHEESE TART
QUICK ONION AND GOAT'S CHEESE TARTS - OLIVEMAGAZINE
GOAT’S CHEESE AND RED ONION TARTS RECIPE - OLIVEMAGAZINE
CARAMELIZED ONION AND GOAT CHEESE TART
THREE-ONION GOAT CHEESE TART - RECIPES - PAMPERED CHEF
GOAT CHEESE APPETIZERS RECIPES - THERESCIPES.INFO
CARAMELIZED RED ONION AND GOAT CHEESE TARTS
BEET TARTS WITH GOAT CHEESE AND CARAMELIZED ONIONS | PBS FOOD
GREEN ONION AND GOAT CHEESE TART - SAVOR THE BEST
FIG JAM GOAT CHEESE CROSTINI BEST RECIPES
You'll also love