Caramelized Onion And Goat Cheese Tartlets Recipes

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ONION & GOAT'S CHEESE TARTS



Onion & goat's cheese tarts image

A great vegetarian snack, and only 5 ingredients

Provided by Good Food team

Categories     Dinner, Supper, Vegetable

Time 15m

Number Of Ingredients 8

225g pack ready-rolled puff pastry
1 batch Basic sticky onions
2 x 100g rounds goat's cheese, sliced
4 thyme sprigs
olive oil, to drizzle
50g butter
12 medium onion
1 tsp sugar

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

CARAMELIZED ONION AND GOAT CHEESE CROSTINI



Caramelized Onion and Goat Cheese Crostini image

Caramelized onions topped with cheese and served on French bread! Relish a crispy appetizer ready in an hour.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 24

Number Of Ingredients 10

2 tablespoons olive or vegetable oil
2 medium sweet onions, thinly sliced (about 2 cups)
1 teaspoon salt
1 tablespoon packed brown sugar
1 tablespoon balsamic vinegar
24 slices (1/4-inch thick) French bread baguette
Nonstick cooking spray
1 package (4 oz) chèvre (goat) cheese, softened
1 package (3 oz) cream cheese, softened
1 teaspoon chopped fresh thyme or oregano leaves

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
  • Reduce heat to medium-low. Stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly.
  • Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
  • Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
  • Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture. Sprinkle with herbs.

Nutrition Facts : Calories 70, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 2 g, TransFat 0 g

CARAMELISED BALSAMIC AND RED ONION TARTS WITH GOATS' CHEESE



Caramelised Balsamic and Red Onion Tarts with Goats' Cheese image

The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel consistency. These are then spooned into crisp cheese pastry cases and topped with melted goats' cheese and sage. Serve them as a special first course with some balsamic-dressed salad leaves, or 2 tarts per person make a brilliant light lunch.

Categories     Tarts and Flans     Vegetarian recipes     Christmas: Vegetarian

Yield Makes 8

Number Of Ingredients 15

6 tablespoons balsamic vinegar
2 lb (900 g) red onions, very finely sliced
2 x 100 g goats' cheeses
1 oz (25 g) butter
1 level dessertspoon chopped fresh sage
8 sage leaves
a little olive oil
cayenne for sprinkling
salt and freshly milled black pepper
3 oz (75 g) butter, at room temperature
6 oz (175 g) plain flour
2 oz (50 g) strong Cheddar cheese, grated
½ level teaspoon mustard powder
pinch cayenne
1 egg, beaten

Steps:

  • First make up the pastry by rubbing the butter lightly on to the flour, then adding the cheese, mustard and cayenne plus just enough cold water to make a smooth dough. Then place the dough in a polythene bag to rest in the refrigerator for 20 minutes. After that, roll it out as thinly as possible and use a 5 inch (13 cm) cutter, or a saucer or something similar, to stamp out 8 rounds. Line the greased tins with them, then bake in the oven, centre shelf, for 15-20 minutes or until the pastry is cooked through but not coloured. Then cool the pastry cases on a wire rack and store them in an airtight tin until they are needed. To make the filling, melt the butter in a heavy-based, medium-sized saucepan, stir in the onions, balsamic vinegar and chopped sage, season and let everything cook very gently without a lid, stirring often, for about 30 minutes until they have reduced down and taken on a lovely glazed appearance and all the excess liquid has evaporated away. You can also watch how to chop onions in our Cookery School Video on this page. Then let the mixture cool until you are ready to make the tarts. To bake them, brush a little beaten egg on to each pastry case, pop them back into the oven, same temperature as above, for 5 minutes - this helps to provide a seal for the pastry and helps it from becoming soggy. Now spoon the onion mixture into the cases. Top each one with a slice of goats' cheese and a sage leaf that has first been dipped into olive oil. Finally sprinkle with a little cayenne and bake for 20 minutes.

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

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.

CARAMELIZED ONION AND GOAT CHEESE TARTLETS RECIPE



Caramelized Onion and Goat Cheese Tartlets Recipe image

A tart topped with sweet caramelized onions and creamy goat cheese is cut into cocktail-friendly pieces.

Provided by Carrie Vasios Mullins

Categories     Appetizer     Appetizers and Hors d'Oeuvres     Pie

Time 1h30m

Yield 20

Number Of Ingredients 7

2 tablespoons olive oil
3 onions, roughly chopped
Salt
8 ounces goat cheese, at room temperature
1/2 teaspoon black pepper
1 sheet frozen puff pastry (1/2 a 17.3 ounce box), defrosted
1 tablespoon fresh thyme

Steps:

  • Place olive oil in a large sauce pan over medium heat. Add onions and cook, stirring occasionally, until caramelized, about 35 minutes. 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 sides. Top tart evenly with onions and sprinkle with thyme. Bake until crust is golden, about 25-30 minutes.
  • Let tart cool for 15 minutes. Cut into approximately 2 by 3 inch rectangles. Serve warm or at room temperature.

Nutrition Facts : Calories 56 kcal, Carbohydrate 2 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, Sodium 114 mg, Sugar 1 g, Fat 4 g, ServingSize makes about 20 pieces, UnsaturatedFat 0 g

CARAMELIZED ONION AND GOAT CHEESE TARTS



Caramelized Onion and Goat Cheese Tarts image

Categories     Onion     Appetizer     Brunch     Bake     Vegetarian     Quick & Easy     Goat Cheese     Thyme     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2 as a first course

Number Of Ingredients 7

1 large onion
1 tablespoon unsalted butter
1/4 cup water
1/2 teaspoon chopped fresh thyme leaves
1 puff pastry sheet (from a 17 1/4-ounce package frozen puff pastry sheets, thawed according to package instructions)
1 ounce soft mild goat cheese at room temperature
Garnish: fresh thyme sprigs

Steps:

  • Preheat oven to 450°F. and butter a baking sheet. Cut onion into very thin slices. In a heavy skillet heat butter over moderately high heat until foam subsides and sauté onion, stirring occasionally, until golden. Add water and deglaze skillet, scraping up any brown bits and cooking until water is evaporated. Stir in thyme and cook mixture until onion is deep golden.
  • While onion is cooking, cutting lengthwise along a fold line, cut off one third of pastry sheet, about 10 by 3 inches, and reserve remaining pastry for another use. Halve pastry strip crosswise and transfer pieces to baking sheet. Prick pastry all over with a fork and bake in middle of oven until deep golden, about 12 minutes. Transfer a pastry piece with a spatula to each of 2 plates and immediately press down centers to form an indentation for goat cheese and onion. Spread goat cheese in middle of pastry pieces and top with caramelized onion.
  • Garnish tarts with fresh thyme sprigs and serve immediately.

CARAMELIZED VIDALIA ONION AND GOAT CHEESE TARTLETS



Caramelized Vidalia Onion and Goat Cheese Tartlets image

Provided by Trisha Yearwood

Categories     appetizer

Time 45m

Yield 4 to 6 servings (15 tartlets)

Number Of Ingredients 12

1 tablespoon salted butter
1 tablespoon extra-virgin olive oil
2 large Vidalia onions, thinly sliced (about 4 cups)
Kosher salt and freshly cracked black pepper
1 tablespoon sherry wine
2 sprigs fresh thyme, leaves chopped
5 ounces goat cheese
1 1/2 tablespoons half-and-half
Zest of 1 lemon plus juice of 1/2 lemon
1 tablespoon fresh tarragon leaves, chopped, plus more for garnish
One 1.9-ounce package frozen phyllo tartlet shells (15 shells), such as Athens
1 tablespoon honey

Steps:

  • Place a large nonstick saute pan over medium heat. Add the butter and olive oil to the pan and heat until the butter is melted and the oil is shiny. Add the onions, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Cook, stirring occasionally, until the onions are very soft and golden in color, about 25 minutes. Add the sherry and thyme and cook for 2 minutes more.
  • Reduce the heat to low and add the goat cheese, half-and-half and lemon zest and juice. Cook, stirring, until the cheese is melted and incorporated into the caramelized onions, about 3 minutes. Add the chopped tarragon and season with salt and pepper.
  • Prepare the tartlet shells according to the package instructions.
  • While the filling is still warm, place a heaping tablespoon into each tartlet shell. Drizzle a pea-size drop of honey on each tartlet and top with a tarragon leaf.

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