Savory Goat Cheese And Pear Tart Recipes

Steps:

• Preheat oven to 350°F and spray four (4-inch) fluted nonstick tart pans with nonstick cooking spray. Cut 4 circles of puff pastry 1-inch larger than pans; press onto the bottom and sides of each pan. Heat oil in a medium skillet. Add onions and cook over low heat for about 20 minutes or until very soft and caramelized, stirring frequently. Beat goat cheese, cream cheese, egg yolk and thyme in a small bowl with an electric mixer until fluffy; season to taste with salt and pepper. Place equal amounts of onions in each lined tart pan then spread equal amounts of cheese mixture over onions. Bake for 15 minutes, then remove from oven and let stand for 5 minutes. Remove tarts from pans and cook for 5 minutes more on a baking sheet. Let cool slightly. To serve, top with fig slices and drizzle with reduced balsamic vinegar as desired. Garnish with thyme leaves.

Steps:

• Roll out pie crust on a lightly floured surface to a 12" round. Transfer to tart pan and press onto bottom and up sides. Bake crust according to package instructions. Let cool in pan on a wire rack.
• Preheat oven to 425°F. Line a baking sheet with foil. Cut off top 1 1/2" of asparagus tips; reserve. Slice stalks into 1/4" rounds. Cut white bulbs from spring onions; trim and quarter (halve if using scallions). Slice pale-green parts into 1/4" pieces. Toss asparagus tips and spring onion bulbs in a small bowl with 2 tablespoons oil; season with salt and pepper. Place in a single layer on prepared sheet; roast, turning once, until onions begin to brown and asparagus is bright green and tender, 12-15 minutes. Transfer to a small bowl. Reduce oven temperature to 375°F.
• Meanwhile, heat remaining 1 tablespoon oil and butter in a medium skillet over medium heat. Add sliced asparagus and pale-green parts of spring onions; season with salt and pepper. Cook, stirring often, until onions are soft and asparagus is bright green and tender, 6-8 minutes. Let cool slightly in pan. Spread evenly over bottom of tart crust.
• Whisk cheese and next 5 ingredients in a medium bowl. Season with salt and pepper. Whisk in eggs. Pour over vegetables. Scatter asparagus tips and spring onion bulbs over.
• Bake tart until edges of crust are golden brown and filling is set, 20-22 minutes. Let cool in pan for 20 minutes or up to 4 hours.
• Remove sides of pan. Serve tart warm or at room temperature.