Caramelized Vidalia Onion And Goat Cheese Tartlets Recipes

Steps:

• 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.

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1 tablespoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened., Meanwhile, in a large skillet, cook onions and vinegar in remaining oil over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently. Set aside., Cool the garlic for 10-15 minutes. Squeeze softened garlic into a food processor; add the flour, butter and salt. Cover and process until mixture resembles coarse crumbs. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with a removable bottom. Bake at 350° for 15 minutes., In a food processor, combine the goat cheese, eggs, parsley, salt and pepper; cover and process until blended. Sprinkle 1/2 cup Parmesan cheese into crust; top with basil. Spread goat cheese mixture into crust., Arrange onions over top; sprinkle with remaining Parmesan cheese. Bake for 25-30 minutes or until set.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat.
• Put the bacon in a small skillet and cook until crisp; drain.
• Put the brown sugar, red onions and 4 tablespoons of the butter in a skillet over medium heat. Cook, stirring, until the onions are tender, 6 to 8 minutes, then add the fig jam and 2 tablespoons of the balsamic vinegar. Continue cooking until the onions are caramelized, another 15 minutes. Remove from the stove and set aside.
• Put 2 sheets of the filo dough on the prepared baking sheet; brush with melted butter. Add 2 more sheets; brush again with butter. Repeat until you have done this 4 times. Then sprinkle with the goat cheese, spread with the caramelized onions and sprinkle the bacon on top. Repeat with filo as for the bottom layers (4 layers of filo, 2 sheets per layer).
• Cut into squares and bake until golden, about 15 minutes.
• Meanwhile, pour the remaining 3/4 cup balsamic vinegar and the bourbon into a saucepan over medium-high heat; reduce by half, 8 to 10 minutes. Whisk in the cayenne.
• Serve two filo squares to a plate, drizzle with balsamic sauce and enjoy.

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.

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.

Steps:

• Sauté sliced onion in 2 T butter and 2 T oil until softened and caramelized.
• Place in bottom on pie shell.
• Sauté chopped onion in 1 T butter and 1 T oil until softened and caramelized. Allow to cool and place in blender.
• Combine remaining ingredients in blender. Pour over sauteed sliced onions.
• Bake 350 degrees for 45 minutes until golden and puffy.
• Bake any excess filling in small greased soufflé dish along with tart.