Roast Sweet Potato Onion Tart With Goats Cheese Recipes

ROAST SWEET POTATO & ONION TART WITH GOAT'S CHEESE

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.

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.

ROASTED SWEET POTATOES & ONIONS

Steps:

• Heat oven to 425 degrees F.
• Toss first 6 ingredients in a shallow medium-sized baking dish.
• Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds

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.

GOAT'S CHEESE, POTATO & ONION TART

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.

ROASTED SWEET POTATO AND ONION TART

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss sweet potatoes, onion, oil and seasoned pepper blend. Arrange mixture in single layer in pan. Roast 20 minutes, stirring after 10 minutes, just until potatoes are tender. Cool completely, about 30 minutes.
• Meanwhile, unroll pie crusts; stack on lightly greased surface. Roll into 12-inch round. Press round in bottom and up side of 10-inch deep-dish tart pan with removable bottom. Trim off excess crust along edges. Line crust with foil; fill with pie weights or dried beans. Line cookie sheet with foil. Place pan on cookie sheet.
• Bake 12 minutes. Remove weights and foil; bake 5 minutes. Cool completely on cookie sheet on cooling rack, about 15 minutes. Reduce oven temperature to 350°F.
• Stir bacon and parsley into sweet potato mixture. Spoon half of the mixture into partially baked crust; sprinkle with 1 cup of the cheese. Repeat layers once. In medium bowl, beat half-and-half, eggs, chopped rosemary and salt with whisk. Pour over cheese.
• Bake on lowest oven rack 35 to 40 minutes or until set. Cool 15 minutes. Run knife around edge of pan; carefully remove side of pan.

GOAT CHEESE, TOMATO, AND CARAMELIZED ONION TART

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.