Goat Cheese Potato And Onion Tart Recipes

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GOAT'S CHEESE, POTATO & ONION TART



Goat's cheese, potato & onion tart image

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

Time 1h

Number Of Ingredients 11

250g pack shortcrust pastry , fresh or frozen
25g butter
1 tbsp olive oil
2 onions , sliced
1medium potato , peeled and sliced
2 garlic cloves , crushed
2 tbsp fresh thyme leaf
140g goat's cheese , broken into pieces
3 eggs
200g carton crème fraîche , half fat is fine
100g bag rocket to serve, optional

Steps:

  • 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

CARAMELIZED ONION AND GOAT CHEESE TARTS



Caramelized Onion and Goat Cheese Tarts image

Provided by Sandra Lee

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 1/2 cups frozen chopped onions, thawed
1 tablespoon sugar
Kosher salt
4 ounces goat cheese, room temperature
1 large egg
2 tablespoons heavy cream
1 teaspoon freshly chopped thyme leaves
1 (14-ounce) box refrigerated pie crust

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.

POTATO AND GOAT CHEESE GRATIN



Potato and Goat Cheese Gratin image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 6

1 tablespoon unsalted butter
1 1/2 pounds russet potatoes, peeled and cut into 1/8-inch slices
1 teaspoon minced garlic
5 ounces goat cheese, crumbled
Salt and freshly ground black pepper
2 cups heavy cream

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
  • Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
  • Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.

POTATO TART WITH GOAT CHEESE AND THYME



Potato Tart With Goat Cheese and Thyme image

Store-bought puff pastry is the true workhorse in this elegant recipe, which involves three basic components: puff pastry, cheese and potatoes. When cooking with limited ingredients, quality is key, so use puff pastry made with real butter if you can get it - the flavor is better and the puff is, simply put, puffier. The dough is formed by a process called "lamination" in which alternating layers of butter and dough are folded together. As it bakes, the butter creates steam between the layers, providing the puff. Be sure to use the tines of a fork to "dock" the dough before baking; this creates little chutes for steam to escape instead of getting trapped and forming unsightly bubbles. Master the puff pastry part and this tart is easy and versatile: Play around with various spices and top with any fresh herbs you have on hand.

Provided by Sue Li

Categories     dinner, easy, pies and tarts, main course

Time 1h

Yield 8 servings

Number Of Ingredients 9

All-purpose flour, for dusting
1 (14-ounce) package frozen puff pastry, thawed
1 pound baby potatoes, preferably in different colors
8 ounces fresh ricotta
1 (4-ounce) log firm goat cheese
2 teaspoons smoked paprika
Kosher salt and black pepper
1 tablespoon unsalted butter, melted
1 teaspoon fresh thyme leaves

Steps:

  • Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Place puff pastry on a parchment-lined baking sheet. Using a paring knife, lightly score a border around the perimeter of the puff pastry, about a 1/2 inch away from the edges. Using a fork, prick the pastry every few inches inside the border to prevent puffing, then bake on top rack until puffy and lightly golden, about 15 minutes. Remove from the oven and let cool slightly.
  • Meanwhile, fit a large pot with a steamer basket. Add enough water to come just below the steamer basket and bring to a boil. Add the potatoes, reduce the heat to a simmer, cover and steam until potatoes can be pierced with the tip of a knife, but are still firm, about 20 minutes. Transfer steamer basket to a large bowl and allow to cool until you can handle the potatoes. Slice potatoes crosswise 1/4-inch thick and season with salt and pepper.
  • While potatoes cook, blend ricotta, goat cheese, paprika and 1 teaspoon salt in a food processor until smooth. Working within the border, spread the cheese mixture evenly on the puff pastry. Arrange the potato slices in a single layer on top of cheese mixture and brush the potatoes with the melted butter.
  • Transfer to the oven and bake until the edges of the cheese are slightly golden, about 20 minutes. Sprinkle with fresh thyme leaves and serve.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 16 grams, Carbohydrate 34 grams, Fat 27 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 353 milligrams, Sugar 1 gram, TransFat 0 grams

ROAST SWEET POTATO & ONION TART WITH GOAT'S CHEESE



Roast sweet potato & onion tart with goat's cheese image

Top buttery puff pastry with caramelised onions and melted cheese for a festive buffet or dinner party winner that you can make ahead and freeze

Provided by Justine Pattison

Categories     Buffet, Dinner, Lunch, Starter, Supper

Time 1h40m

Yield Serves 8-12 (makes 2 tarts)

Number Of Ingredients 11

3 tbsp olive oil
6 medium red onions, finely sliced
5 tbsp red wine vinegar
100g cranberry sauce
1kg sweet potatoes, peeled and cut into small chunks
1 tsp chilli flakes
2 x 320g sheets ready-rolled puff pastry
3 x 100g soft goat's cheese with rind, broken into large chunks
beaten egg, for glazing
thyme sprigs, to serve
a large salad, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 mins or until well softened and lightly browned. Add the vinegar and cranberry sauce, and simmer for 5-10 mins more, stirring until almost all the liquid has disappeared. Leave to cool.
  • Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool.
  • Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the pastry sheets on top - trimming the edges neatly at this point will encourage a good rise. Leaving a 2cm gap around the edge, spread the onions over the pastry, then top with the sweet potatoes and goat's cheese. Brush the beaten egg around the border of the pastry and bake in the oven for 35-40 mins or until the pastry is golden and crisp, swapping the shelves after 20 mins.
  • Scatter over the thyme, then cut each tart into quarters (or smaller pieces if serving more). Serve with a large leafy salad.

Nutrition Facts : Calories 776 calories, Fat 45 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 22 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium

TOMATO, GOAT CHEESE, AND ONION TART



Tomato, Goat Cheese, and Onion Tart image

Categories     Cheese     Onion     Tomato     Bake     Quick & Easy     Lunch     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 (9-inch) prepared pie dough, thawed if frozen (not pie shells)
3 tablespoons olive oil
1 large onion, very thinly sliced
6 oz crumbled goat cheese (1 1/3 cups)
1 lb plum tomatoes, thinly sliced crosswise
Garnish: fresh basil leaves
Special Equipment
a 9-inch tart pan with a removable bottom; pie weights or raw rice

Steps:

  • Preheat oven to 375°F.
  • If necessary, roll out dough on a lightly floured surface into an 11-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork.
  • Line tart shell with foil and fill with pie weights. Bake in middle of oven until pastry is pale golden around rim, about 20 minutes. Carefully remove weights and foil and bake until golden all over, 8 to 10 minutes more. Cool in pan on a rack.
  • While tart shell is baking, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, then cook onion with salt and black pepper to taste, stirring frequently, until golden brown, 15 to 20 minutes.
  • Preheat broiler.
  • Spread onion over bottom of tart shell and top with 1 rounded cup goat cheese. Arrange tomatoes, slightly overlapping, in concentric circles over cheese. Sprinkle with remaining cheese and salt and pepper to taste and drizzle with remaining tablespoon oil. Put foil over edge of crust (to prevent overbrowning).
  • Put tart pan on a baking sheet and broil tart about 7 inches from heat until cheese starts to brown slightly, 3 to 4 minutes.

GOAT CHEESE, POTATO AND ONION TART



Goat Cheese, Potato and Onion Tart image

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

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

250 g shortcrust pastry, fresh of frozen
25 g butter
1 tablespoon olive oil
2 onions, sliced
1 medium potato, peeled and sliced
2 garlic cloves, crushed
2 tablespoons fresh thyme leaves
140 g goat's cheese, broken into pieces
3 eggs
200 g creme fraiche

Steps:

  • 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.

GOAT CHEESE, POTATO & ONION TART



Goat Cheese, Potato & Onion Tart image

This tart is easy to make, looks stunning and tastes wonderful. Best of all, you can make it ahead and reheat from frozen. How to freeze: Let the tart cool completely in the tin, then pack in a freezer bag. Seal and freeze for up to 1 month. To serve, unwrap and thaw at room temperature for 4 hrs, then reheat at 350F for 20 mins.

Provided by English_Rose

Categories     Potato

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces shortcrust pastry (fresh or frozen)
1 ounce butter
1 tablespoon olive oil
2 onions, sliced
1 potato, peeled and very thinly sliced
salt and pepper
2 garlic cloves, crushed
2 tablespoons fresh thyme leaves
5 ounces goat cheese, broken into pieces
3 eggs
7 ounces creme fraiche, half fat is fine

Steps:

  • Heat oven to 375°F Roll out the pastry so it is large enough to fit a deep 9in loose-bottomed tart tin, then line the tin with the pastry.
  • Chill for 30 minutes Line the pastry with greaseproof paper, fill with baking beans and bake for 15 minutes 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 350°F
  • Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 15-20 mins, turning occasionally, until golden and tender.
  • Season, then add the garlic and thyme leaves, and cook for a further 3 minutes Tip into the pastry case along with the goat 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.

Nutrition Facts : Calories 513, Fat 39.6, SaturatedFat 18.9, Cholesterol 179.9, Sodium 382.2, Carbohydrate 28.1, Fiber 2.7, Sugar 2.7, Protein 12.3

POTATO, GOAT CHEESE AND CARAMELIZED ONION TATIN



Potato, Goat Cheese And Caramelized Onion Tatin image

Provided by Molly O'Neill

Categories     casseroles, appetizer, main course

Time 2h15m

Yield 4 servings

Number Of Ingredients 19

3 tablespoons unsalted butter
1 tablespoon vegetable oil
2 medium onions, peeled and very thinly sliced
1 teaspoon ground cumin
1 pound baking potatoes, peeled and cut across into 1/8-inch-thick slices
1 teaspoon salt
Freshly ground pepper to taste
4 ounces soft, mild goat cheese, like Montrachet, crumbled
1 sheet frozen puff pastry, thawed
2 tablespoons plus 2 teaspoons unsalted butter
1 cup sliced mushrooms
1/4 cup chopped shallots
2 cloves garlic, peeled and minced
1 sprig fresh thyme
1/8 teaspoon dried tarragon
1/8 teaspoon dried basil
1/4 cup Madeira
1/4 cup dry red wine
1 cup vegetable broth

Steps:

  • To make the tatin, preheat oven to 350 degrees. Butter a 9-inch round gratin dish. Melt 2 tablespoons of the butter and 1 tablespoon of the oil in a large, heavy skillet over medium heat. Add the onions and cumin and cook until golden brown and soft, stirring from time to time, about 4 minutes. Transfer to a bowl. Melt 1 tablespoon butter in the skillet, add the potatoes and toss to coat. Season with 1 teaspoon salt and pepper. Layer the potatoes in the prepared dish. Bake until tender, about 40 minutes. Set aside for 15 minutes.
  • Top the potatoes with the goat cheese and then the onion mixture. Place the pastry on a work surface and press out the seams. Cut out a 9-inch circle and pierce it all over with a fork. Place the pastry over the cheese.
  • Meanwhile, to make the sauce, melt 2 teaspoons of the butter in a medium saucepan over medium heat. Refrigerate the remaining 2 tablespoons butter. Add the mushrooms, shallots, garlic, thyme, tarragon and basil and cook until softened, about 5 minutes. Add the Madeira and dry red wine and simmer until reduced by half, about 6 minutes. Add the broth and simmer until reduced to 3/4 cup, about 20 minutes.
  • Increase oven heat to 400 degrees. Bake the tatin until the pastry is brown, about 25 minutes. Meanwhile, bring the sauce to a simmer. Cut the butter into small pieces. Remove the pan from the heat and gradually whisk in the butter pieces. Remove the thyme sprig.
  • To serve, run a small knife around the edge of the tatin to loosen. Invert onto a plate and cut into 4 wedges. Place 1 wedge on each of 4 plates and spoon some of the sauce around each one. Serve immediately.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 11 grams, Carbohydrate 34 grams, Fat 29 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 751 milligrams, Sugar 5 grams, TransFat 1 gram

GOAT CHEESE AND ONION TARTS



Goat Cheese and Onion Tarts image

Categories     Cheese     Dairy     Onion     Appetizer     Bake     Sauté     Cocktail Party     Goat Cheese     Fall     Engagement Party     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 32 large or 64 small hors d'oeuvres

Number Of Ingredients 13

For pastry dough
1 1/4 sticks (10 tablespoons) cold unsalted butter
2 cups all-purpose flour
1/2 teaspoon salt
2 to 4 tablespoons ice water
3 onions (about 1 1/2 pounds total)
2 tablespoons olive oil
pie weights or raw rice for weighting shells
10 ounces soft mild goat cheese (about 1 heaping cup), softened
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sour cream
3 large eggs
1 teaspoon fresh thyme leaves

Steps:

  • 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.

GOAT CHEESE, TOMATO, AND CARAMELIZED ONION TART



Goat Cheese, Tomato, and Caramelized Onion Tart image

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

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, plus more for baking sheet
Rosemary Dough
2 medium onions, halved and thinly sliced
1 1/4 teaspoons coarse salt
1 pint grape tomatoes
1/2 cup chopped, pitted black olives
6 ounces fresh goat cheese, crumbled
Fresh rosemary sprigs, for garnish

Steps:

  • 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.

GOAT CHEESE AND CARAMELIZED ONION TARTS



Goat Cheese and Caramelized Onion Tarts image

Absolutely sinful as an appetizer or accompaniment to a salad! The oozing goat cheese, contrasted against the caramelized onions, topped off with some balsamic vinegar...need I say more?

Provided by Jgriffeth

Categories     Appetizers and Snacks     Pastries

Time 1h25m

Yield 6

Number Of Ingredients 7

1 (17.5 ounce) package frozen puff pastry, thawed
1 tablespoon olive oil
1 sweet onion (such as Vidalia®), thinly sliced
⅓ cup balsamic vinegar
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
4 ounces crumbled goat cheese

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.

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

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From meredithdairy.com


GOATS' CHEESE AND ONION TARTS RECIPE - BBC FOOD
Line the tins with greaseproof paper and baking beans. Place the tins on the heated baking tray and cook for 10 minutes. Remove the beans and lining …
From bbc.co.uk


CARAMELIZED ONION AND GOAT CHEESE TARTLETS RECIPE
2018-08-30 Season with salt. Let come to room temperature. While onions are cooling, place goat cheese in a small bowl. Add black pepper and stir goat cheese until soft and easily spreadable. Preheat oven to 375°F. Line a baking sheet with parchment paper. Place puff pastry on baking sheet. Spread goat cheese over tart, leaving a 1/2 inch border on all ...
From seriouseats.com


GOAT'S CHEESE, POTATO & ONION TART RECIPE
2021-06-25 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.
From recipecialist.com


GOAT CHEESE TARTLETS RECIPE- ENTERTAINING WITH BETH
Add vinegar and cook until evaporated. Add honey, salt, pepper and rosemary. Cut out circles of puff pastry with a cookie cutter. One that is at least 3 inches wide. Set circles into mini muffin tin, creating little tartelettes. Sprinkle ½ teaspoon of crumbled …
From entertainingwithbeth.com


GOAT CHEESE AND ONION TART BEST RECIPES
Method Step 1. Heat the oven to 200c/fan 180c/gas 6. Step 2. Meanwhile, slice the red onion thickly (you need 6 fat slices). Step 3. Lift a slice of onion into each tart and put a slice of goat’s cheese on top, against one side of the pastry so it is off centre. Step 4. Bake until the goat’s cheese begins to bubble and brown a little.
From findrecipes.info


MUSHROOM, CARAMELIZED ONION AND POTATO TART | FOODTALK
2022-06-27 Allow the mushrooms to develop a deep golden color. Transfer to a bowl. STEP 4: Peel and evenly chop the potatoes, then add to boiling water and cook until a sharp knife inserted goes in and out easily. Drain, then add the butter, milk, sour cream and seasonings and mash until smooth. Cool completely.
From foodtalkdaily.com


GOAT'S CHEESE TART WITH ROASTED CHERRY TOMATOES
2018-11-20 Preheat the oven to 200 degrees C / 392 F. Line a baking sheet with parchment paper. Add the cherry tomatoes to a medium oven-safe dish. Add the balsamic vinegar, 1 tablespoon of olive oil, salt and pepper. Give everything a shake then place the dish on the top shelf of the oven and roast for 15 minutes.
From thelastfoodblog.com


TOMATO, GOAT CHEESE, AND CARAMELIZED ONION TART
2015-06-17 Cover the pan and reduce the heat to low. Let the onions steam for about 10 minutes, stirring occasionally. Uncover the onions, add white wine, thyme, and a pinch of salt and pepper. Continue to cook the onions until they are nicely browned and there is almost no moisture in the pan, about 15-25 minutes more. Preheat.
From tamingofthespoon.com


GOAT CHEESE AND ONION TART : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


RACHEL ALLEN'S SAVOURY SUMMER TARTS RECIPES: FRENCH ONION TART, …
2022-07-13 Dot blobs of the goat's cheese at regular intervals on top of the tomato slices and onion wedges. 5 Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is golden and the ...
From independent.ie


GOAT CHEESE POTATO ONION TART RECIPE - WEBETUTORIAL
Goat cheese potato onion tart is the best recipe for foodies. It will take approx 110 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make goat cheese potato onion tart at your home.. The ingredients or substance mixture for goat cheese potato onion tart recipe that are useful to cook such type of recipes are:
From webetutorial.com


GOATS CHEESE AND ONION TARTS BEST RECIPES
Method Step 1. Heat the oven to 200c/fan 180c/gas 6. Step 2. Meanwhile, slice the red onion thickly (you need 6 fat slices). Step 3. Lift a slice of onion into each tart and put a slice of goat’s cheese on top, against one side of the pastry so it is off centre. Step 4. Bake until the goat’s cheese begins to bubble and brown a little.
From findrecipes.info


GOATS CHEESE RED ONION TART BEST RECIPES
Method Step 1. Heat the oven to 200c/fan 180c/gas 6. Step 2. Meanwhile, slice the red onion thickly (you need 6 fat slices). Step 3. Lift a slice of onion into each tart and put a slice of goat’s cheese on top, against one side of the pastry so it is off centre. Step 4. Bake until the goat’s cheese begins to bubble and brown a little.
From findrecipes.info


PREPARE TO BE SURPRISED | POTATO, CHEESE AND ONION TART
Sprinkle the cheese and chopped thyme over the potatoes. Mix the cream and eggs, and season with the pinch of nutmeg and salt and pepper. Pour this mixture over the potatoes. Cook the tart in the oven for 20-25 minutes, until golden brown and set. Leave to cool for a while. To serve, cut into slices and serve, enjoy! Serve with some salad
From potato.ie


CARAMELISED ONION & GOATS CHEESE TART RECIPE - THE HAPPY FOODIE
Heat the oven to 200°C/400°F/Gas mark 6. Grease two baking sheets. Heat the olive oil in a large frying pan and fry the onions over a low heat for 20 minutes, until softened. Add the honey, soy, thyme and pepper and stir for a further 10 minutes on low. Add 1 tablespoon of cold water to the hot pan and stir, mixing in all of the juices from ...
From thehappyfoodie.co.uk


GOAT CHEESE ONION TART : OPTIMAL RESOLUTION LIST - RECIPESCHOICE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


GOAT’S CHEESE, RED ONION AND POTATO FILO TART VEGETARIAN RECIPE
Spread the onion marmalade over the base of the tart. Next lay on the potato slices, slightly overlapping each other. Top with the goat’s cheese and red pepper slices. Bake in a preheated oven for 15-20 minutes until the tart is golden brown …
From easyveggieideas.com


SUNDAY SUPPER: CARAMELIZED ONION, TOMATO AND GOAT CHEESE TART
2022-07-15 Lightly brush outer 1/2-inch of pastry square with water to create border, then fold border toward center, pressing gently to seal. Stir together reserved 1/2 cup onions and thyme. Spread onion ...
From startribune.com


RUSTIC CHARD, POTATO, AND GOAT CHEESE TART RECIPE | MYRECIPES
Remove stems from chard leaves; chop stems to equal 1 cup. Chop leaves to equal 4 cups. Heat a large skillet over medium-high heat. Add remaining 1 …
From myrecipes.com


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