Caramelized Vidalia Onion And Goat Cheese Tartlets Recipes

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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

ONION AND GOAT CHEESE TARTLETS



Onion and Goat Cheese Tartlets image

Provided by Danny Boome

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

2 frozen puff pastry sheets, defrosted
1 tablespoon butter
1 tablespoon olive oil
1/4 cup finely sliced red onion
1/4 cup finely sliced onion
2 scallions, finely sliced
1 tablespoon finely chopped chives
1 egg
1/3 cup heavy cream
1 teaspoon salt
3 ounces goat cheese

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



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

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

SPINACH AND GOAT CHEESE TARTLETS



Spinach and Goat Cheese Tartlets image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 24 tartlets

Number Of Ingredients 16

4 tablespoons unsalted butter
3 sheets frozen phyllo dough, thawed
2 tablespoons grated parmesan cheese
Vegetable oil, for brushing
1 large shallot, minced
1 clove garlic, minced
1 teaspoon all-purpose flour
1/4 cup milk
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
3 1/2 ounces mild goat cheese, softened
2 teaspoons finely grated lemon zest
1 tablespoon white wine vinegar
2 large eggs, separated
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
Chopped chives, for garnish

Steps:

  • Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
  • Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
  • Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.

CARAMELIZED ONION TART



Caramelized Onion Tart image

I've been delighted with the Georgia-grown Vidalia onions ever since I moved here more than 35 years ago. Paired with basil and goat cheese, this appetizer pizza is always well received.-Carol Jordan, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 16 servings.

Number Of Ingredients 15

1 whole garlic bulb
3 tablespoons olive oil, divided
2 pounds sweet onions, sliced
1 tablespoon balsamic vinegar
1-1/2 cups all-purpose flour
3/4 cup cold butter, cubed
1/4 teaspoon salt
FILLING:
10 ounces fresh goat cheese
3 eggs
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
3/4 cup shredded Parmesan cheese, divided
1 cup minced fresh basil

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.

Nutrition Facts : Calories 325 calories, Fat 24g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 434mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.

GRUYERE & CARAMELIZED ONION TARTS



Gruyere & Caramelized Onion Tarts image

Garlic and onion is a match made in heaven in my opinion, so I love creating new recipes to showcase the pair. Gruyere cheese adds impeccable flavor to the eye-catching starter. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 2 dozen.

Number Of Ingredients 10

1 large sweet onion, thinly sliced
2 tablespoons olive oil
1 tablespoon butter
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
1 cup shredded Gruyere or Swiss cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme

Steps:

  • In a large skillet, saute onion in oil and butter until softened. Reduce heat to medium-low; cook, uncovered, for 40 minutes or until deep golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Stir in salt and pepper., Unfold each puff pastry sheet onto an ungreased baking sheet. Using a knife, score decorative lines around the edges of each pastry. Spread onion mixture to within 1/2 in. of edges. Sprinkle with cheeses and thyme., Bake at 400° for 12-15 minutes or until golden brown. Cut each tart into 12 pieces. Serve warm.

Nutrition Facts : Calories 142 calories, Fat 9g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 125mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

VIDALIA ONION AND GOAT CHEESE TART



Vidalia Onion and Goat Cheese Tart image

I borrowed a good friend's favorite recipe and made it a bit more oniony! There will be some filling left over so cook along side the tart for a cook's kitchen treat. Enjoy!!

Provided by Julie 927

Categories     Breakfast

Time 1h

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 12

1 unbaked pie shell
1 large vidalia onion, sliced
1/2 vidalia onion, chopped
2 tablespoons butter
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon olive oil
11 ounces goat cheese
1 cup heavy cream
3 eggs
1 teaspoon salt (to taste)
1 teaspoon pepper, freshly ground (to taste)

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.

Nutrition Facts : Calories 480.2, Fat 41.4, SaturatedFat 20.8, Cholesterol 162.3, Sodium 677.5, Carbohydrate 15, Fiber 1.2, Sugar 2.3, Protein 13.1

CARAMELIZED ONION, APPLE AND GOAT CHEESE MELTS



Caramelized Onion, Apple and Goat Cheese Melts image

Caramelizing onions can be a lesson in patience, but you need to cook these onions for only half the usual time, just enough to break them down and turn them a light golden brown. Once cooked, they make up the bulk of the filling for these sandwiches. Folding the warm onions into the goat cheese softens the cheese, helping it glide easily over the bread. The cheese helps bind everything together, so nothing slips out while the sandwich is toasting in the pan. You can use apples or pears here; either adds some fresh crunch. Seasoned with woody thyme and zippy kalamata olives, this sandwich makes a hearty lunch, or a light supper paired with soup or salad.

Provided by Jerrelle Guy

Categories     brunch, dinner, lunch, sandwiches, vegetables, main course

Time 30m

Yield 4 sandwiches

Number Of Ingredients 9

2 tablespoons olive oil, plus more as needed for frying
1 1/2 pounds Vidalia onions, peeled, halved and thinly sliced
1/2 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon red-pepper flakes
1/2 cup soft goat cheese (about 4 ounces)
2 tablespoons chopped pitted kalamata olives (about 10 olives)
8 (1/2-inch-thick) slices sourdough bread
1/2 pound apples or pears, halved, cored and thinly sliced

Steps:

  • Heat 2 tablespoons oil in a large nonstick skillet over medium. Add the onions and salt and cook, tossing frequently, until the onions turn creamy and golden, 15 to 18 minutes.
  • Add thyme and red-pepper flakes and stir for another 30 to 45 seconds until fragrant. Transfer the onions to a small bowl and stir in the goat cheese and olives.
  • Place 4 slices of bread on the counter and divide the onion mixture among them, spreading to the edges. Top with the apple or pear slices, then the remaining bread, pressing down gently to adhere.
  • Wipe the same skillet down with a paper towel, then add 1 to 2 teaspoons olive oil (or more as needed to coat the bottom of the pan) and heat over medium. Working in batches, if needed, add the sandwiches and cook 1 to 2 minutes per side, pressing them gently to compress them as they cook, until the bread is toasted and deeply golden brown. If working in batches, add more olive oil as needed and cook remaining sandwiches. Slice and serve.

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