ONION AND GOAT CHEESE TARTLETS
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.
ONION & GOAT'S CHEESE TARTS
A great vegetarian snack, and only 5 ingredients
Provided by Good Food team
Categories Dinner, Supper, Vegetable
Time 15m
Number Of Ingredients 8
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.
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
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
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
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 CHEESE TART
Steps:
- Make the pastry shell: In a large chilled bowl combine the flour, salt, chilled butter, and the lard or vegetable shortening. Blend together until the mixture resembles coarse meal.
- Pour 3 tablespoons of ice water over the mixture. Toss together lightly and gather the dough into a ball. Add more water until dough holds together. Wrap in plastic and refrigerate at least 1 hour before using.
- Preheat the oven to 400 degrees.
- On a lightly floured surface, roll the dough into a 14-inch round, about 1/8-inch thick. Place the dough in a 9-inch tart pan. Gently press it into the bottom and around the sides of the pan, being careful not to stretch the dough. Trim off the excess dough by rolling the pin over the rim of the pan.
- Line the inside of the tart shell with aluminum foil and fill with beans or pie weights. Blind bake in the middle shelf of the oven for 10 minutes. Remove foil, prick the dough all over with a fork and return to the oven for an additional 10 minutes, or until the shell begins to brown.
- Make the filling: Preheat the oven to 350 degrees. In a heavy 6 to 8-inch skillet, heat the oil over moderate heat until haze forms above it. Add the onions and cook for about 5 minutes, stirring frequently, until they are soft and transparent but not brown. Stir in the paprika and set aside off the heat.
- In a bowl toss together the Gruyere and Emmentaler cheese until thoroughly combined. Spread half the cheese evenly in the baked pastry shell and scatter the onions over it. Cover with the remaining cheese.
- Beat the eggs cream, milk, salt, and nutmeg together with a wire whisk and pour the mixture slowly and evenly over the cheese.
- Bake in the upper third of the oven for 10 minutes. Increase the heat to 425 degrees and bake for an additional 15 minutes, or until the filling has puffed and browned and a knife inserted in the center comes out clean. Remove pan from the oven and remove the tart from the pan.
- Serve hot or at room temperature as a first or main course.
ONION & GOAT'S CHEESE TARTE TATINS
Individual tarte Tatin-style bakes with puff pastry, caramelised onions, thyme and ash goat's cheese make a sumptuous vegetarian lunch or dinner party starter
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 7
Steps:
- Line a baking tray with baking parchment. Put the sugar in a heavy-based saucepan and melt over a medium heat. Cook to a dark caramel, occasionally swirling the pan gently to help melt any remaining sugar and get an even colour. Add the vinegar, stir to combine, and pour into the tray, spreading it out. Leave to cool.
- Heat oven to 180C/160C fan/gas 4. Add a splash of oil to an ovenproof frying pan over a medium-high heat. Lay the onions cut-side down and fry until blackened and just starting to burn, about 5 mins. Add the thyme sprigs, then transfer to the oven and bake for 25 mins. Once the onions are tender, remove from the pan. Space them out evenly, cut-side down, on the caramel and leave to cool.
- Once the onions are cool, cut the pastry into six equal discs, each large enough to cover an onion half. Cover the onions with the pastry, tucking it under slightly. Put the tray in the fridge for 1 hr so that the pastry firms up a bit.
- Heat oven to 200C/180C fan/gas 6. Bake the onion tarts for 20 mins, then reduce heat to 180C/160C fan/gas 4 and bake for 10 mins more.
- Remove from the oven and leave to cool. Once cool enough to handle, turn the tarts so the onions are now facing up. Lay a slice of goat's cheese on top of each and bake for a further 10 mins. Remove from the oven and sprinkle over a few thyme leaves to serve.
Nutrition Facts : Calories 414 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 25 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
GOAT CHEESE AND ONION TARTS
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
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.
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